Lamb Gyros with Tabbouleh
Preparation
10 minutes
Cooking
20 minutes
Serves
4
Oven Temp
High
Ingredients
4 Northern Ireland
Farm Quality Assured lamb leg steaks, thinly sliced
1 tablespoon olive oil
1 large garlic clove,
crushed
A pinch chilli flakes
The juice of 1/2 lemon
4 medium flatbreads
For the Tabbouleh
150g Bulgar wheat
500ml vegetable stock
8 spring onions,
washed and sliced
2 large beef tomatoes,
cut in half, seeds removed and flesh chopped
1/2 cucumber, cut in
half longways, seeds removed and flesh chopped
1 tablespoon mint,
finely chopped
1 tablespoon flat leaf
parsley, finely chopped
1 tablespoon olive
oil
The zest and juice of
1 lemon
Freshly milled salt
and pepper
For the Tzatziki
4 tablespoons Greek
natural yoghurt
1/2 cucumber, cut in
half, seeds removed and flesh grated
1 garlic clove,
crushed
1 tablespoon honey
• In a shallow dish, mix olive oil, garlic,
chilli flakes and lemon juice together, add lamb and marinade for 10 minutes.
For the Tabbouleh
• Cook the Bulgar wheat in stock for 10
minutes until tender. Drain and leave in
the hot pan with the lid on to steam for a few minutes.
• Remove from the pan to a large bowl, stir in
remaining ingredients and season.
For the Tzatziki
• In a small bowl, mix the ingredients
together.
To serve
• Heat a large non stick frying pan to hot
and fry the lamb for 2 - 3 minutes until cooked.
• Warm the breads and fill with Tabbouleh.
Top with lamb and a spoonful of Tzatziki. Serve immediately.
