Lamb gyros

Don’t let load shedding get in the way of your long weekend entertaining! These simply sublime Greek-inspired lamb gyros can be made from start to finish over our favourite South African braai flames, best part is Woolworths Deboned Leg of Lamb is the star of the show and we show you how to master the art of braaing the perfect leg of lamb.

SHOP THE RECIPE

Lamb gyros

Easy 
Serves: 4 
Preparation time: 30 minutes plus proving time
Cooking time: 45 minutes

Ingredients:

For the flat bread:

  • 250 g Woolworths Cake Wheat Flour
  • 1 ½ t Woolworths Instant Dry Yeast
  • ½ t salt
  • ¾ cup lukewarm water 

For the herb gyros buttered deboned leg of lamb:

  • 1 x Woolworths East to Cook Deboned Free Range Leg of Lamb
  • 1 T Woolworths Gyros Seasoning
  • 100 g Woolworths Salted Butter, melted
  • 10 g Woolworths Fresh Italian Parsley, chopped
  • 10 g Woolworths Fresh Mint, chopped
  • 10 g Woolworths Fresh Coriander, chopped
  • Woolworths Hummus, to serve
  • Woolworths Tzatziki, to serve
  • Woolworths Pickled Red Onion Petals
  • Woolworths Mini Cucumbers, sliced
  • Braaied sweet potatoes, to serve

Cooking instructions:

  1. Place the flour and salt into a large mixing bowl and mix to combine.
  2. Add the yeast and water to a jug and mix to activate, leave for 5 minutes or until frothy.
  3. Add the liquid to the dry ingredients and mix to form a dough, add another spoon of water if necessary to bring the dough together. Knead until smooth. Place in oiled bowl and cover with a damp cloth. Prove for 40 minutes to 1 hour in a warm spot until doubled in size. 
  4. Knock back the dough and place on a well-floured surface and divide the dough into 4 or 6 balls if you want bigger breads. Roll out to make flat breads, place over hot coals to bake, once bubbles start form, flip your breads until golden brown, do not overcook as they will become crunchy and not bendy.
  5. To make your gyros butter, melt together butter and herbs and then stir in your Woolworths Gyros Seasoning. Place the lamb over medium to hot coals and turn to sear on all sides for about 20 minutes. 
  6. For the best braaied lamb, snip the ropes around the lamb to release it from its roll, open it up to sear the inside – this way your lamb cooks faster but it also gets a bigger surface area of delicious braaied flavour and crust. Just before the lamb is cooked to your liking, use rosemary or a basting brush to brush with your gyros herb butter over the lamb. Keep some aside for serving. 
  7. Allow the lamb to rest while you braai your breads. Serve the lamb thinly sliced into your flat breads with all of the toppings and smokey braaied sweet potatoes, finish off with a drizzle of gyros herb butter and wrap it up to enjoy.