Lamb Shoulder Gyros
- ⅓ cup (80ml) olive oil
- 2 teaspoons dijon mustard
- 2 cloves garlic, crushed
- 2 teaspoons Greek herb and spice mix
- Juice of 1 lemon plus extra to serve
- 1 tablespoon salt flakes
- 2.6kg lamb shoulder - bone in
- 4 medium size pita bread
- 200g tzatziki
- 3 roma tomatoes, sliced
- 1 red onion, sliced
- 2 tablespoons parsley leaves, chopped
In a large bowl combine the oil, mustard, garlic, greek spice mix and lemon. Add lamb, season with salt flakes and turn to coat thoroughly. Chill for 12-24 hours to marinate.
The next day, preheat the oven to 150°C. Place lamb in a large roasting pan and roast, basting regularly with the cooking juices, for 3 hours 30 minutes to 4 hours or until lamb is very tender. Rest for 30 minutes, then pull lamb apart using a fork and tongs.
Heat a large chargrill pan over medium- high heat and cook pita bread on each side for 1 minute until charred.
To serve the gyros, spread the pita bread with tzatziki, top with lamb shoulder, tomato, onion, parsley leaves and a drizzle of lemon juice and enjoy.