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Greek-Style Lamb Gyros & Garlicky Fries

Greek-Style Lamb Gyros & Garlicky Fries

with Dill Yoghurt-Fetta Sauce & Olives

Taste Tours
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Load up grilled flatbreads with tender roasted lamb shoulder and some solid toppings (hello, fries!) and get your paws on this fabulous Greek-inspired feast! The fetta-spiked sauce adds tang and creaminess, while the zingy pickled onion and peppery salad work to cut through the richness.

Allergens:MilkGluten

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Preparation Time50 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

slow-cooked lamb shoulder

½ sachet

dried oregano

1

onion

2

potato

1 sachet

garlic & herb seasoning

2 clove

garlic

1

tomato

1 packet

kalamata olives

1 bag

dill

1

cucumber

½

lemon

1 packet

fetta cubes

(ContainsMilk)

4

flatbread

(ContainsGlutenMay be present Milk, Sesame, Soy)

1 bag

mixed leaves

1 bag

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

1

olive oil

¼ cup

red wine vinegar (or white wine vinegar)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3152 kJ
Fat41.1 g
of which saturates18.3 g
Carbohydrate52.6 g
of which sugars16.1 g
Protein39.4 g
Sodium1324 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 240°C/220°C fan-forced. To a baking dish, add slow-cooked lamb shoulder, including any packet juices (for a 4-person portion, separate the lamb into its two pieces!). Sprinkle with dried oregano (see ingredients) and a good pinch of salt. Cover with foil, then roast for 25 minutes. Remove from oven. Uncover, then turn over lamb. Roast, uncovered, until browned and heated through, 10-12 minutes. Set aside to rest, covered, for 5 minutes. Shred lamb using two forks (or slice, if you prefer).

TIP: If the lamb has a fat layer, turn the fat-side up after removing the foil.

2

While lamb is roasting, thinly slice onion. In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.

3

Cut potato into fries. Place on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. Spread out in a single layer. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

4

Finely chop garlic. Roughly chop tomato, kalamata olives and dill. Thinly slice cucumber. Cut lemon into wedges. In a large frying pan, heat a drizzle of olive oil and the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add Greek-style yoghurt, dill and fetta cubes to garlic oil mixture. Stir to combine.

5

Drizzle (or brush) each flatbread with olive oil. Return frying pan to medium-high heat. Cook flatbreads until golden and warmed through, 1-2 minutes each side (cook in batches if your pan is getting crowded). Meanwhile, combine mixed leaves, cucumber, tomato and olives in a large bowl. Add a drizzle of olive oil and a squeeze of lemon juice. Toss to combine. Season to taste.

6

Drain pickled onion. Bring everything to the table to serve. Top flatbreads with a helping of salad, Greek-style lamb, garlicky fries and pickled onion. Spoon over the dill yoghurt-fetta sauce. Tear over the mint. Serve with any remaining fries, salad and lemon wedges.