Greek Grilled Leg of Lamb: Gyros Recipe

Ingredients
  • Gyros
  • 1 boneless leg of lamb, fat trimmed (4 to 5 4 lb )
  • 5 cloves garlic, peeled and cut into 20 slivers
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon Fresh Rosemary, chopped
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground black pepper
  • 16 pita breads
  • tomatoes, chopped
  • Tzatziki Sauce
  • 1 cucumber, peeled, seeded, chopped (medium)
  • 1 cup plain yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice or white wine vinegar
  • 1/2 teaspoon Salt
  • 1 teaspoon oregano
  • 1 teaspoon minced garlic
  • Essence
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions
With sharp knife, make 20 slits across 1 side of lamb and insert the garlic slivers. Place in large non-reactive dish. In bowl, whisk together oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over lamb and rub evenly across surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally. Remove from refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush grill lightly with olive oil and preheat to medium heat. Remove lamb from marinade and place on the grill. Cook, turning occasionally until meat reaches an internal temperature of 145° for medium rare, about 1 1/2 hours. Remove from grill and transfer to platter. Tent with foil and let rest for 12 minutes before carving. Thinly slice lamb and place meat in center of pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve. Tzatziki Sauce: in medium bowl combine all the ingredients and chill for at least 1 hour to allow flavors to marry. Essence: combine all ingredients thoroughly
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