Lamb Gyros with Tzatziki Sauce

This is the perfect dish to make on a nice summer day. The tender lamb combines with a chilled tzatziki sauce on a warm pita creates the perfect combination of flavors. More than any other food, lamb reminds me of home and cooking with my mother (Karen) in Michigan. Being 100% Croatian, lamb is apart of my mother just as pasta is for Italians.

To bring the full flavor out of the lamb I suggest marinating overnight in the following marinade:


INGREDIENTS:

• 1/2 cup extra-virigin olive oil
• 1/4 cup red wine vinegar
• 4 garlic cloves, chopped
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 lemon, juiced
• 1 tablespoon, Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 (3 1/2 pound) boneless leg of lamb, butterflied not tied
  

INSTRUCTIONS:

1. To a blender, add: oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper to taste.
2. Blend util thoroughly combined.
3. Pat the lamb dry and put on a shallow platter.
4. Season all over with salt and pepper.
5. Pour the vinegarette over the lamb, turning to the meat to get it well coated.
6. Marinate in the refrigerator over night.
7. Remove the marinated meat about 30 minutes before cooking.

FOR THE TZATZIKI SAUCE:

INGREDIENTS:

• 2 (8 ounce) containers of plain yogurt
• 2 cucumbers- peeled, seeded and diced
• 2 tablspoons of olive oil
• 1/2 lemon, juiced
• Salt and pepper to taste
• 1 tablespoon fresh dill, chopped
• 3 cloves garlic, peeled
  

INSTRUCTIONS:

1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic.
2. Process until well-combined.
3. Transfer to a seperate dish, cover and refrigerate for 30-60 minutes for best taste.

After removing the lamb from the refrigerator, preheat over to 425 degrees F and do the following:

INSTRUCTIONS:

1. Roast the lamb for about 20 minutes; reduce heat to 350 and cook for about an hour and 45 minutes.
2. Transfer to a cutting board and let sit for about 15-25 miuntes before cutting to allow juices to settle.
3. Slice the meat against the grain and serve with warm pita.
4. Put COLD tzatziki sauce and red onions on top.