Lamb Gyros and a Near Disaster

One of the blogs I follow, Cooking in Sens, was lamenting the lack of taste in lamb here in America because it is grain fed.  Fortunately I can get grass fed lamb in our area.  A local farmer rents pastures from various home owners and he rotates round with his crops and livestock.  It’s a great system and his lamb is always flavourful.

Don’t know why it popped into my head but for some reason I was in the mood to make gyros.  I’ve never made them and I haven’t had one in ages.  But I saw the lamb and thought now was a good as time as any!

The gyro bread is very easy to make and I found this recipe to use.

You will need:

1 cup hot but not boiling water

2 teaspoon of active or instant yeast

2 1/2 cups of flour

2 teaspoons of salt

1 tablespoon of olive oil

In the mixer add the water and yeast and let it proof for about 5 minutes.

Lamb gyro 1 2014

Add in the rest of the ingredients.

Lamb gyro 2 2014

Once the dough comes together put the mixer to medium speed to knead for about 8 minutes.  I found that the dough wasn’t kneading well enough in the mixer so I finished it by hand.  Knead until the dough comes together in a smooth ball.

Lamb gyro 3 2014

Cover and let the dough rise for an hour until it is doubled in size in a lightly greased bowl.

Lamb gyro 4 2014

Divide into 8 equal pieces on a lightly floured surface.  Cover with cling film while the pan heats to medium high.  Lightly spray with olive oil.

Lamb gyro 5 2014

Roll out the dough.  The recipe I followed said the pieces could be rolled out to 8-9 inches and be 1/4 inch thick.  Not really.  So I went with a compromise and tried to get in the middle of the measurements.  Place the first one into the pan and let cook for 30 seconds then turn over and cook for another 1-2 minutes.

Lamb gyro 6 2014

Then flip again and cook for another minute.  These have a tendency to blow up like balloons so gently press the air out as it cooks.  If you want them to be like pita then the air is ok but for this press the air out.  Once cooked keep covered with a tea towel.  Do this for all 8 pieces.

I made up the tzatziki sauce I’ve done before and then did up a marinade for the lamb using olive oil, lemon juice, garlic, oregano, rosemary, and salt and pepper.  I also sliced up some onion to grill.

And we come to the near disaster.  I got the onion on the grill with the lamb and put the extra marinade on the lamb.  Some of it dripped down and caught fire.  It was quite something.  As big a fire you can get without actually damaging the grill.  The temp gauge was well past 600F/320C.  The whole bottom of the grill was like the gates of hell.  So we removed the tank, closed the lid and let it burn out.  So I don’t have any pics of the grilling part of the meal.  So tomorrow it is on my list to scrub down the grill and get all the soot off of it.  Fortunately I didn’t ruin the lamb!  So all sorts of disasters were averted.

Once all the excitement had died down and the lamb was rested and sliced I began assembling the gyros.  Spread the tzatziki onto the gyro and layer the lamb.

Lamb gyro 7 2014

I added the onion, peppers, tomatoes, and lettuce.

Lamb gyro 8 2014

Wrap it up and enjoy!

Lamb gyro 9 2014

Preferably without any singeing of the eyebrows.  🙂

Advertisements

9 thoughts on “Lamb Gyros and a Near Disaster

  1. I love a good gyro. Haven’t had one in a very long time but these look delicious. Glad you didn’t burn your eyebrows. When Daniel was in the Coast Guard he did singe all of his eyebrows off. He was very lucky he didn’t get burned badly but he sure did look a little goofy.

  2. I’ve actually been looking at various Gyro recipes all weekend…I have a serious craving! Glad everyone survived and the grill still works!

    I had a serious issue last year with my gas grill that made me very glad I wasn’t a guy. As I turned it up, flames shot out of the front of the grill, just about, well to put it delicately, a little south of center! A connection had worked its way a little loose.

  3. Ha! rarely does a meal come from the gates of hell. Too funny. Glad you all were spared a fire. I’ve seen jalapeno poppers ignite in the same fashion with nothing to show for but charred bits in the end.

  4. Now this is what all other gyros wish they could be. What a great meal!
    On the other hand, your post reminded me of a similar fire in my grill last Saturday and I need to clean it today.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s