GREEK MEZE GYROS BOWLS
Prep 15 mins | Cook 30 mins | Serves 4
4 lamb leg steaks Zest, juice ½ lemon 2 tsps Greek seasoning 2 garlic cloves, crushed 500g kumara, peeled, 1cm chips 2 tbsps olive oil 2 large pita bread, cut into wedges 1 baby cos lettuce, chopped 2 Roma tomatoes, chopped 1 beetroot, peeled, grated 50g rm feta, crumbled ½ cup tzatziki dip
cup pitted Kalamata olives Mint leaves, to serve
1. Preheat oven to hot, 200°C. Line two oven trays with baking paper. 2. In a shallow dish, combine lamb, juice and zest, seasoning and garlic. 3. In a large bowl, toss kumara with half oil and divide in a single layer between trays. Season. Bake 15 to 20 mins until golden and tender. 4. Preheat a barbecue or chargrill on high. Cook pita bread 1 min each side until grill marks appear. 5. In a large frying pan, heat remaining oil on high. Cook lamb 2 to 3 mins each side until cooked to taste. Rest, covered loosely with foil, 2 mins, then slice. 6. Divide lettuce, tomato and beetroot between four bowls. Add lamb and kumara chips. Sprinkle with feta. Finish with tzatziki, olives and mint leaves. Accompany with broken pita.
Marinate the lamb for 30 mins, or overnight if time allows.