Lamb Leg Mini Greek Gyros
- 2.4kg lamb leg bone in
- 10 garlic cloves, peeled
- ⅓ cup (80ml) olive oil
- Small handful of rosemary leaves
- 1 teaspoon dried mint
- 1 tablespoon salt flakes
- 1 lemon, sliced plus extra to serve
- 1 small red onion, thinly sliced
- Half bunch parsley leaves, finely chopped
- 3 tomatoes, halved, thinly sliced
- 12 pita toasties, heated
- 200g tzatziki
Preheat oven to 200°C.
Place 5 garlic cloves, oil, rosemary, dried mint and salt flakes into a food processor and pulse until a rough paste is formed.
Place the lemon slices into a large roasting pan. Top with lamb leg, using a sharp knife make small incisions into the lamb, stud with remaining garlic cloves, spread the rosemary paste all over the lamb. Roast lamb for 1 hour and 30 minutes or cooked till your liking. Remove the lamb from the oven and cover with foil and rest for 15 minutes.
In a small bowl combine onion and parsley. Slice lamb into thin pieces, place pita toasties onto a serving platter spread with tzatziki, top with tomato, onion mixture and lamb. Drizzle with lemon juice and enjoy.