California Lamb Recipe for Roasted Lamb Gyro with Summer Veggies
chef laura kenny

Roasted Lamb Gyro

Recipe by Chef Laura Kenny, Real Food Catering

Lamb Gyro


The Lamb Preparation

Preheat oven to 375°F. Combine lemon, garlic and oregano. Season generously with salt and pepper. Place lamb on a large board and cut in half. Roll each piece and tie with butcher’s twine to secure. Rub mixture on all sides of lamb and place on an oven-proof tray. Roast in oven until internal temperature reaches 130°F. Let rest at least 15 minutes before slicing.

The Tzatziki Sauce

For tzatziki sauce, combine all ingredients and set aside. To assemble, thinly slice lamb and place on pita bread with tzatziki sauce, lettuce, tomato, cucumber and onion.

Assemble with the chopped veggies and top with Tzatziki and enjoy!

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Roasted Lamb
  • 1 leg of lamb, butterflied (about 3 pounds)
  • 2 lemons, juiced
  • 2 tablespoons garlic, minced
  • 2 tablespoons oregano
  • Salt and pepper to taste
Tzatziki Sauce
  • 2 cups Greek yogurt
  • ½ cup cucumber, small dice
  • 1 lemon, zest
  • 1 teaspoon dill, chopped
  • 1 teaspoon mint, chopped
  • Salt and pepper to taste
  • 4-6 pieces pita bread
  • 2 cups romaine green lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, sliced
  • ¼ cup red onion, pickled

Entrees, Sandwiches
gyro, leg of lamb