Picked up 2 lamb loins at my local Aldi last week and for one of them we decided to make gyros with. Not exactly the traditional way but deffinatly a great way to make them. Wife said she would make some homemade tzatziki for topping and some homemade flatbread so I was in charge of the lamb.
Started with the loin. It was already tied up so I cut the strings and unrolled it. It got seasoned with salt, pepper, garlic,onion, thyme, rosemary,oregano,and mint.
Flipped it over and scored the fat side in an X pattern then seasoned with only the salt pepper ,onion and garlic. I didnt use the herbs on this side because I was planing on doing a very hard sear/char. I didnt want the herbs to burn and become bitter tasting.
Then rolled back up and tied to keep a nice even shape. Off to the smoker rinning about 220° with some cherry chunks.
Now while I was doing that the wife was making the flat breads. Well .....we call them flat breads but its really a naan recipe. We like the naan bread a little better because they are a little more soft and fluffy. She also made the tzatziki sauce fresh. I didnt get any pictures of that stuff in the making but these are the flat breads
I took the loin off the smoker when it hit an IT of 110°
It already smells amaizing! I wanted a really hard sear/char on this thing . a hot grate was not going to do it. Lucky for me I have a really old grill thats about to bite the dust. The sear burner has a big rust hole in the back so I can get a pretty wicked flame ....time to play with some fire!
Once I got the char I was looking for I moved it over to a low heat and brought the temp up to 135° then wrapped it up to rest until dinner time.
Rested and ready to slice up thin for the gyros
On to the breads with the tzatziki sauce ,red onion cherry tomatoes feta cheese and some arugula. Also had some aspearigus alng with them.
These were absolutely fantastic! The lamb was perfect and the wife did an awesome job on the breads and the sauce! Great meal!
Thanks for taking a look!
Started with the loin. It was already tied up so I cut the strings and unrolled it. It got seasoned with salt, pepper, garlic,onion, thyme, rosemary,oregano,and mint.
Flipped it over and scored the fat side in an X pattern then seasoned with only the salt pepper ,onion and garlic. I didnt use the herbs on this side because I was planing on doing a very hard sear/char. I didnt want the herbs to burn and become bitter tasting.
Then rolled back up and tied to keep a nice even shape. Off to the smoker rinning about 220° with some cherry chunks.
Now while I was doing that the wife was making the flat breads. Well .....we call them flat breads but its really a naan recipe. We like the naan bread a little better because they are a little more soft and fluffy. She also made the tzatziki sauce fresh. I didnt get any pictures of that stuff in the making but these are the flat breads
I took the loin off the smoker when it hit an IT of 110°
It already smells amaizing! I wanted a really hard sear/char on this thing . a hot grate was not going to do it. Lucky for me I have a really old grill thats about to bite the dust. The sear burner has a big rust hole in the back so I can get a pretty wicked flame ....time to play with some fire!
Once I got the char I was looking for I moved it over to a low heat and brought the temp up to 135° then wrapped it up to rest until dinner time.
Rested and ready to slice up thin for the gyros
On to the breads with the tzatziki sauce ,red onion cherry tomatoes feta cheese and some arugula. Also had some aspearigus alng with them.
These were absolutely fantastic! The lamb was perfect and the wife did an awesome job on the breads and the sauce! Great meal!
Thanks for taking a look!
