Lamb Gyros

31 min (incl. resting)medium4 original servings

A whole lamb rump marinated in olive oil, lemon, garlic and herbs, grilled over the coals to a blushing medium-rare, then sliced and chopped into juicy bite-sized pieces for the platter.

Ingredients

Serves

Main

600 g lamb rump (or deboned leg)

Marinade

45 ml olive oil
1 lemon, juice only
6 cloves garlic, crushed
10 g dried oregano
5 g dried rosemary (or 2 fresh sprigs)
5 g smoked paprika
8 g salt
3 g black pepper

Instructions

1
Combine everything in a bowl and coat the lamb thoroughly.
2
Marinate 2–4 hours in the fridge. Pull out 30 minutes before cooking to come to room temperature.
3
Over medium-hot coals, grill the lamb whole (not cubed) — about 5–6 minutes per side for medium-rare, turning a few times. Aim for 55°C internal if using a thermometer.
4
Rest 10 minutes under foil, then slice against the grain into 5 mm strips, and chop across into bite-sized pieces.

Notes & Tips

Serving the meat

Pile the chicken and lamb together on a big platter like they do in a taverna. The juices mingle, nobody has to choose, and everyone helps themselves. A lemon wheel tucked underneath adds a subtle citrus lift.