This Lamb Gyro recipe with Authentic Greek Tzatziki Sauce is a delicious combination of flavors from red onion, garlic, marjoram, rosemary, oregano, salt and pepper that you can easily make at home. If you prefer, there is an option to make this a Lamb and Beef Gyro recipe below.
A gyro sandwich is so delicious, that I have to give you two more options to add to the Beef Gyros recipe from a couple of weeks ago! This Lamb Gyros recipe is awesome and if you want to combine these meats, another great options is my Lamb and Beef Gyros recipe. Also, we have a Greek Chicken Gyros recipe that is also amazingly great!
These gyros remind me of our trip to Greece. We stayed at the AVA Hotel and Suites in Athens, which is great little boutique hotel that is close to many restaurants, shops and sights to see. Here is the view of the Acropolis from our hotel room balcony!
Below is a photo of the Odeon of Herodes Atticus, which is a stone Roman theater located on the southwest slope of the Acropolis of Athens, Greece. The building was completed in 161 AD by the Greek Herodes Atticus in memory of his Roman wife, Aspasia Annia Regilla. It was originally a steep-sloped theater with a three-story stone front wall and a wooden roof made of expensive cedar of Lebanon timber. It was used as a venue for music concerts with a capacity of 5,000.
Okay, so back to the gyros recipe. I love all of the seasonings that go into making gyro meat for that Greek gyro taste. If you prefer to use beef instead of lamb, you can use this Beef Gyros recipe. You can also use 1/2 lamb and 1/2 beef in this recipe for a Lamb and Beef Gyros recipe. They are all tasty, but you can use the meat you desire. The recipes for both the Lamb Gyros and the Lamb and Beef Gyros are below.
Place in a water bath and cook at 325°F for 60-75 minutes or you have an internal temp of 165°F-170°F. Once removed from the oven, drain the fat. Allow to cool for 5-10 minutes and place on a wire rack (I also put a pan under the rack to catch any drippings) and place a heavy object on top to compress the gyros meat. I used a cast iron skillet with 3 cans inside the skillet for additional weight.
Serve in pita bread with lettuce, sliced tomato and sliced onion and don’t forget to add our highly rated gyro sauce from this link: Authentic Greek Tzatziki sauce.
Here’s the Recipe!
GROUND LAMB GYRO MEAT
- 1 lb. ground lamb (lower the fat content the better)
- ½ large red onion, chopped
- 2 Tbsp Minced Garlic
- 2 tsp Marjoram
- 2 tsp Rosemary
- 2 tsp Oregano
- 2 tsp Salt
- 2 tsp Black Pepper
- 7 Pita Breads
- 7 Lettuce leaves
- 7 Tomato slices
- 4 Onion slices
- Place red onion in a food processor and process until finely chopped.
- Remove the onion from the food processor and place in a tea towel, squeezing to remove all the juices.
- Return the onion back to the food processor with the remaining ingredients and pulse for approximately 1 minute until you get a paste like consistency. TIP: The gyro lamb mixture will form together in the food processor, similar to a ball of dough.
- Place mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf.
- Place in a water bath and cook at 325°F for 60-75 minutes or you have an internal temp of 165°F-170°F.
- Once removed from the oven, drain the fat.
- Allow to cool for 5-10 minutes and place on a wire rack (I also put a pan under the rack to catch any drippings) and place a heavy object on top to compress the gyros meat. I used a cast iron skillet with 3 cans inside the skillet for additional weight.
- Remove the weight and let rest for 30 minutes.
- Slice the meat into desired sized slices.
- Place meat slices on a baking sheet and broil for 3-5 minutes until crispy!
- Serve in pita bread with lettuce, sliced onion, sliced tomato and this Authentic Greek Tzatziki Sauce.
Amount Per Serving: Calories: 364|Total Fat: 12g|Saturated Fat: 4g|Trans Fat: 0g|Unsaturated Fat: 6g|Cholesterol: 58mg|Sodium: 1049mg|Carbohydrates: 39g|Fiber: 3g|Sugar: 2g|Protein: 24g|
Nutrition information has been auto-calculated for your convenience.
July 28, 2020 | Last Updated on June 17, 2021 by Linda