The Six O'Clock Show

Join Brian & Katja on Weekdays from 6pm

Catch up on Virgin Media Player

Irish Lamb Gyros

Tue, 11 March 2025

Irish Lamb Gyros

Ingredients

For the Lamb Marinade:

• 600g lamb shoulder/diced lamb, thinly sliced

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 2 tablespoons ground cumin

• 2 tablespoons smoked paprika

• 1 tablespoon dried oregano

• Zest and juice of 1 lemon

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

 

For the Mint Tzatziki:

• 250g Greek yoghurt

• 1 cucumber, grated and squeezed dry

• 2 cloves garlic, finely minced

• 3 tablespoons fresh mint, finely chopped

• 1 tablespoon extra virgin olive oil

• 1 tablespoon lemon juice

• 1/4 teaspoon sea salt

 

For Assembly:

• 4 flatbreads or piadini

• 200g cherry tomatoes, quartered

• 1 red onion, thinly sliced

• 150g feta cheese, crumbled

• Fresh mint leaves, parsley, coriander, dill ( any combination of these will work a treat )

• Chips / Homefries

• Olives

• Extra virgin olive oil, for drizzling

 

 

 

Method:

1. Mix all marinade ingredients in a bowl. Add lamb and massage well. Cover and refrigerate for 4 hours or overnight.

2. For tzatziki: Combine all ingredients in a bowl, mix well. Refrigerate until needed.

3. Remove lamb from fridge 30 minutes before cooking.

4. Pack the lamb into a small loaf tin, sit another one in, then press it down with something heavy to act as a weight.

5. Heat a large cast-iron pan or griddle over medium-high heat.

6. Cook lamb in batches for 2-3 minutes each side until charred and cooked through.

7. Warm flatbreads according to package instructions.

8. To assemble: Layer each flatbread with tzatziki, baby gem lettuce, Irish lamb, tomatoes, red onion, and crumbled feta.

9. Garnish with fresh mint leaves and a drizzle of olive oil.

 

Key Tips:

• Ensure you squeeze excess water from the grated cucumber for the perfect tzatziki consistency

• Let the lamb come to room temperature before cooking for even cooking

• Don't overcrowd the pan when cooking the lamb - this ensures proper charring

• Serve immediately while the bread is warm and the lamb is hot

More Recipes

Pan Seared Lamb Chops with Crushed Potatoes

Pan Seared Lamb Chops with Crushed Potatoes

Wed, 16 April 2025

Chef: Neil Mullholland

View More.

Easter Honey Lemon Bundt Cake

Easter Honey Lemon Bundt Cake

Tue, 15 April 2025

Chef Aisling Larkin

View More.

Nasi Goreng - Indonesian Fried Rice

Nasi Goreng - Indonesian Fried Rice

Mon, 14 April 2025

Chef Erica Drum

View More.

Hot Honey Halloumi Chicken Linguine

Hot Honey Halloumi Chicken Linguine

Fri, 11 April 2025

Chef: Eoin Sheehan

View More.

Sticky Cocktail Sausages

Sticky Cocktail Sausages

Thu, 10 April 2025

Chef: Neven Maguire

View More.

Blueberry, Lemon Curd & Brioche Pudding

Blueberry, Lemon Curd & Brioche Pudding

Thu, 10 April 2025

Chef: Neven Maguire

View More.