LAMB GYRO WITH TOMATO RELISH AND CHIMICHURRI SAUCE

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Lamb Gyro with Tomato Relish and Chimichurri Sauce image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

1/4 cup olive oil
1/4 cup chopped garlic
1 lemon, juiced
1 teaspoon salt
1 teaspoon cracked black pepper
1 (5-pound) butterflied boneless leg of lamb, excess fat and sinew trimmed from a 6 1/2-pound bone-in leg of lamb
4 plum tomatoes, seeded and finely diced
1 shallot, minced
1 jalapeno, minced
1 tablespoon sugar
1 tablespoon white vinegar
Dash soy sauce
Salt and freshly cracked black pepper
1/2 cup olive oil
2 shallots, minced
1/3 cup chopped parsley leaves
2 tablespoons finely chopped basil leaves
2 tablespoons finely chopped oregano
Salt and freshly cracked black pepper
6 pocket-less pitas
Foil or parchment, for wrapping

Steps:

  • Preheat a grill on medium-high heat.
  • In a small bowl, mix together the olive oil, garlic, lemon juice, salt and pepper. Rub the lamb with the garlic oil on and let marinate for 30 minutes in a large casserole dish at room temperature.
  • In a medium-sized bowl, add the tomatoes, shallot, jalapeno, sugar, vinegar, soy sauce, salt and pepper, to taste.
  • Add the olive oil, shallots and herbs to a small bowl and season with salt and pepper, to taste.
  • Arrange the lamb on the grill rack. Grill the lamb, covered, until an instant-read thermometer inserted into the meat registers 130 degrees F for medium-rare, turning occasionally, about 25 minutes. Remove the lamb to a cutting board and let rest 10 minutes before slicing. Thinly slice the lamb.
  • To assemble, put some of the chimichurri on each pita. Add some lamb and some tomato relish. Top with more chimichurri and wrap in foil or parchment paper to serve.

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