Greek Grilled Leg Of Lamb - {Gyros}

Recipe Ingredients

1		Boneless leg of lamb - (4 to 5 lbs) - trimmed of fat
5		Garlic cloves - peeled, and
		Cut into 20 slivers
1/4 cup	59ml	Extra-virgin olive oil
3 tablespoons	45ml	Fresh lemon juice
4		Garlic cloves - minced
2 tablespoons	30ml	Chopped fresh oregano
1 tablespoon	15ml	Chopped fresh rosemary
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Essence - to taste
		= (see Bayou Blast recipe)
16		Pita breads
		Tzatziki Sauce
1		Cucumber - peeled, seeded, (medium)
		And finely chopped
1 cup	237ml	Plain yogurt
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Lemon juice
		= (or white wine vinegar)
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Minced garlic
		Chopped tomatoes - for serving

Recipe Instructions

With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.

In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.

Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat.

Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.

Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve.

For the Tzatziki Sauce: In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

This recipe yields 16 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F20) - from the TV FOOD NETWORK

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