Lamb gyros with tomato salad and garlic yogurt

Name: Lamb gyros with tomato salad and garlic yogurt
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 4 extra trimmed lamb leg steaks (about 500g), halved; 1 tbsp Essential Olive Oil; 2 tbsp dried oregano; 2 tbsp white wine vinegar; 2 garlic cloves, crushed; 200 g essential Waitrose Greek style low fat natural yogurt; 20 g dill, chopped; 4 pitta breads; 250 g essential Waitrose cherry tomatoes, halved; 1 cucumber, cut into small chunks; 1 essential Waitrose onion, thinly sliced

3.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook5 mins
Total time25 mins
Plusresting

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4 extra trimmed lamb leg steaks (about 500g), halved
1 tbsp Essential Olive Oil
2 tbsp dried oregano
2 tbsp white wine vinegar
2 garlic cloves, crushed
200g essential Waitrose Greek style low fat natural yogurt
20g dill, chopped
4 pitta breads
250g essential Waitrose cherry tomatoes, halved
1 cucumber, cut into small chunks
1 essential Waitrose onion, thinly sliced

Put the lamb in a bowl with the oil, oregano, 1 tbsp vinegar and 1⁄2 the garlic. Season, toss together and set aside. In another small bowl, mix the yogurt with 1⁄2 the dill and the remaining garlic and vinegar; season and set aside.
Heat a heavy-based griddle pan until very hot. Pat the meat dry and griddle until crisp at the edges and just blushing in the centre (about 2-3 minutes on each side). Remove from the heat and rest under foil for 5 minutes before slicing.
Toast the pitta breads and serve warm, topped with the garlic yogurt, tomatoes cucumber, lamb, onion and remaining dill, plus a grinding of black pepper.

Typical values per serving when made using specific products in recipe