Lamb Gyro with Tzatziki Sauce

I often associate cooking lamb with special occasions, but this recipe is actually very budget (and time!) friendly. The whole meal cost me about $30 at Whole Foods, and took about 30 minutes to prepare. Not bad at all!

To ensure you get tender slices of meat, have the butcher trim all of the fat off the lamb.  Try to see if they will also slice it for you to save yourself time. Make sure to slice it very thinly against the grain. If the butcher won’t slice it, you can quickly freeze the meat for about 30 minutes which will help you get a thinner slice. I serve the meat over freshly roasted vegetables and a side of lentil salad.

Ingredients (serves 4)
For the Meat:
1.5 pounds boneless leg of lamb (trimmed and thinly sliced)
1 tablespoon chopped rosemary
1 tablespoon chopped fresh oregano
2 tablespoons lemon juice
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 teaspoon kosher salt
pinch of freshly ground black pepper
For the Tzatziki Sauce:
1/2 cup SCD yogurt (coconut yogurt for Paleo)
1/4 cucumber (peeled, seeded, and grated or julienned) 
1/2 tablespoon lemon juice
1 garlic clove (minced)
kosher salt and pepper to taste

Directions

Toss together the lamb, oregano, lemon juice, salt, and pepper. Set aside and let marinate for 15 minutes while you make the sauce.

For the sauce, combine all the ingredients in a small bowl. Cover and refrigerate until ready to serve.  Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.

Add half of the lamb and cook until liquid is absorbed and the meat has lost it’s red color, stirring constantly. Transfer cooked lamb to a plate, and repeat with the remaining oil and lamb.

Serve the meat over a medley of freshly roasted peppers, tomatoes and asparagus. Spoon desired amount of sauce over the meat (I like extra!)

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