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Gyro

BGnogin

BGnogin Posts: 76

March 2016 in Lamb

Picked up a 3lb boneless leg of lamb. Had the butcher butterfly it. Marinated in a paste of olive oil, chopped garlic, mint, oregano, and S&P. Went indirect for a half hour at 250*, then went direct until thickest part had an internal temp of 130*. Sliced thin against the grain. Piled on a warm pita.

image.jpeg 1.8M

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Comments

HeavyG Posts: 10,380

March 2016

Gyros are one of my favorite things.

Looks nice but where's the tzatziki?

“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk

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MaC122 Posts: 797

March 2016

Those look great. I find my self getting a gyro every time a go to a Mediterranean restaurant. Did you make the tzatziki sauce too?

St. Johns County, Florida
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BGnogin Posts: 76

March 2016

@MaC122 took a short cut and used store bough tzatziki.

@HeavyG solid base layer of tzatziki on the pita. That way you get sauce with every bite.

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HeavyG Posts: 10,380

March 2016

Ahhh yes...looking more closely at your photo I can see that now. Good job!

“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk

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SmokingPiney Posts: 2,319

March 2016

Looks great! I love gyros.

Living the good life smoking and joking
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lkapigian Posts: 11,125

March 2016

Yum, we'll played

Visalia, Ca @lkapigian
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