GREEK GYROS

Woman’s Day (Australia) - - Food To Love -

MAKES 4 (8 SMALL) PREP 20 MINS COOK 1 HOUR 10 MINS 1kg half lamb leg roast 2 gar­lic cloves, finely sliced 1 tbsp oil grated zest, 1 tbsp juice, 1 lemon 1 tsp dried oregano 8 small pita bread sliced let­tuce, tomato, red onion, cooked oven fries, to serve

TZATZIKI

1 cu­cum­ber, seeds re­moved, grated 200ml tub Greek yo­ghurt 1 tbsp lemon juice 1 small gar­lic clove, crushed Pre­heat oven to hot, 200ºc. Line a small roast­ing dish with bak­ing pa­per.

Us­ing a small sharp knife, make 12 evenly spaced slits in lamb. Push gar­lic slices into slits. Rub all over with com­bined oil, zest, juice and oregano. Sea­son to taste.

Roast lamb 20 mins, then re­duce oven to 150°C. Roast a fur­ther 45-50 mins. Rest cov­ered 15 mins. Then carve into thin strips.

4 TZATZIKI

In a bowl, mix all in­gre­di­ents to­gether and sea­son.

Top each bread with let­tuce, tomato, onion and lamb. Fin­ish with a dol­lop of tzatziki and a hand­ful of chips. Then roll up into cone shapes to serve.

“I first tried th­ese hunger-bust­ing treats when I was in Mykonos.” Jennene Plum­mer, Food Di­rec­tor

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