10
May

Lamb Gyro with Tzatziki Sauce

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I often associate cooking lamb with special occasions, but this recipe is actually very budget (and time!) friendly. The whole meal cost me about $30 at Whole Foods, and took about 30 minutes to prepare. Not bad at all!

To ensure you get tender slices of meat, have the butcher trim all of the fat off the lamb.  Try to see if they will also slice it for you to save yourself time. Make sure to slice it very thinly against the grain. If the butcher won’t slice it, you can quickly freeze the meat for about 30 minutes which will help you get a thinner slice. I serve the meat over freshly roasted vegetables and a side of lentil salad.

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Lamb Gyro with Tzatziki Sauce

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4

Ingredients:

For the meat:

  • • 1.5 pounds boneless leg of lamb (trimmed and thinly sliced)
  • • 1 tablespoon chopped rosemary
  • • 1 tablespoon chopped fresh oregano
  • • 2 tablespoons lemon juice
  • • 2 garlic cloves, finely chopped
  • • 2 tablespoons olive oil
  • • 1 teaspoon kosher salt
  • • pinch of freshly ground black pepper

For the Tzatziki Sauce:

  • • 1/2 cup SCD yogurt(coconut yogurt for Paleo)
  • • 1/4 cucumber (peeled, seeded, and grated or julienned)
  • • 1/2 tablespoon lemon juice
  • • 1 garlic clove (minced)
  • • kosher salt and pepper to taste

Instructions:

  1. Toss together the lamb, oregano, lemon juice, salt, and pepper. Set aside and let marinate for 15 minutes while you make the sauce.
  2. For the sauce, combine all the ingredients in a small bowl. Cover and refrigerate until ready to serve.
  3. Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
  4. Add half of the lamb and cook until liquid is absorbed and the meat has lost it’s red color, stirring constantly.
  5. Transfer cooked lamb to a plate, and repeat with the remaining oil and lamb.
  6. Serve the meat over a medley of freshly roasted peppers, tomatoes and asparagus. Spoon desired amount of sauce over the meat (I like extra!)
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  • http://www.femfusionfitness.com Brianne

    I just found your site and I love it! Quick question though — do you have a recipe for the SCD yogurt you use/make?
    Maybe I’m missing it, but I can’t seem to find it through your site’s search function.

    • Against All Grain

      Hi Brianne- I just make a plain yogurt according to the instructions in Breaking the Vicious Cycle. Really any plain yogurt would work, this kind is just fermented for 24 hours so the lactose is killed off completely and also has only specific bacteria in it.

      • http://www.femfusionfitness.com Brianne

        Ah. Okay — thank you! I’m dairy-free, so I’ll just continue making my coconut yogurt. I thought the SCD was dairy-free, but I forgot that the SCD doesn’t prohibit dairy, just lactose!
        Thanks again for your great recipes.

  • Light

    Wow, I can’t imagine the food budget that calls a $30 meal budget friendly! I have saved several of your recipes for trial, but now I’m a bit worried that they’ll all be eons outside of my budget. I feed a family of 5 an exclusively organic, SCD diet while never exceeding $15 per meal. Amazing to think of $30 being at the low end of your budget.

    • Against All Grain

      Lamb is obviously a more expensive piece of meat, so look to my poultry recipes for more budget friendly meals. Perhaps I should have rephrased it. I was looking at my grocery bill and used the whole number, but seeing as a lot of that was designated to the fresh herbs etc. I would say it’s much less. The lamb was about $18 and the rest of the ingredients were able to be used for other meals afterwards.

      • Light

        The lamb price explains it all, thanks. Ours is just available for much less at the farmer’s market, and I totally understand using ingredients for multiple meals. This is exactly how I keep our expenses low. Thanks!

  • sarah

    Can this be made in the crock pot?

  • Pingback: The Tastes of Springtime and Happiness: Lamb and Tzatziki | Leap

  • Kathleen Marion

    This is more like Slovaki than Gyros. The Greek version of Gyros is more like a meatloaf using ground lamb and can be made without grains. It is then baked and sliced thin then grilled. Not very authentic Greek!