Leftover lamb gyro with tzatziki

A quick homemade tzatziki turns leftover braised lamb into a fresh meal for one.

Credit: Mad Good Food

• serves

  1

• prep

  10 minutes

• difficulty

  Easy

This is a great way to use up any lamb left over from Derrell's apple cider-braised lamb shank. 

Ingredients

• 1 cup sour cream (or use yoghurt)
• ¼ cup cucumber, small diced
• 3 tsp dill, chopped
• 1 tsp garlic powder
• 3 tsp lemon juice
• Kosher Salt & pepper to taste
• 1 Greek pita bread
• Leftover braised lamb
• ¼ cup chopped lettuce
• 1 Roma tomato, small diced
• ½ tsp za’atar, for finishing

Chill tzatziki for 30 minutes, if time allows. 

Instructions

1. In a small bowl combine sour cream, cucumber, dill and garlic powderand season to taste with lemon juice, salt and pepper. Set aside, or chill in the refrigerator for 30 minutes.
2. Take about a tablespoon of tzatziki and spread on pita bread.
3. Add lamb meat and top with shredded lettuce and diced tomato.
4. Finish with a squeeze of lemon and a sprinkle of za’atar.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This is a great way to use up any lamb left over from Derrell's apple cider-braised lamb shank.