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Lamb gyros-style sharing board recipe

Lamb gyros-style sharing board recipe

1 rating

Created by The Tesco Real Food team

Try something different with your lamb this Easter with our fun and colourful gyros-style sharing board. The lamb is slow cooked with lemons and herbs until it falls off the bone. Pile onto a board with crispy potatoes and homemade flatbreads. Take your board to the next level by serving it alongside a Greek salad and tzatziki (recipes linked below.) See method

  • Serves 6
  • Takes 5 hrs 30 mins
  • 923 calories / serving
  • Freezable

Ingredients

  • 2 tbsp olive oil
  • 1.2kg lamb shoulder joint
  • 2 tbsp dried oregano
  • 3 fresh rosemary sprigs
  • 6 fresh thyme sprigs
  • 1 garlic bulb, halved widthways, plus extra 2 cloves in their skins
  • 2 lemons
  • 2 onions, thinly sliced
  • 50g tin anchovy fillets in oil, drained
  • 1 chicken stock cube, made up to 500ml
  • 2 red chillies, thinly sliced
  • 500g baby potatoes
  • pinch sea salt

For the flatbreads

  • 600g self-raising flour, plus extra for dusting
  • 2 tsp baking powder
  • 600g Greek-style natural yogurt
  • 20g fresh dill, finely chopped

To serve

  • tzatziki, see linked recipe below
  • Greek salad, see linked recipe below
If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    3870kj
    923kcal     46%

  • Fat

    39g 55%

  • Saturates

    18g 90%

  • Sugars

    11g 12%

  • Salt

    3.1g 51%

of the reference intake
Carbohydrate 99.3g Protein 40g Fibre 8.2g

Method

  1. Preheat the oven to gas 3, 170°C, fan 150°C.
  2. Heat 1 tbsp oil in a large, lidded flameproof casserole dish over a medium heat. Add the lamb, season with black pepper and sear all over until evenly golden. Add 1 tbsp oregano, the rosemary, thyme, halved whole garlic, 1 lemon cut in half, the onions, anchovy fillets and stock to the dish. Cover with the lid, bring to the boil, then transfer to the oven and cook undisturbed for 4-5 hrs until the meat falls off the bone. Set aside to rest for 30 mins, then transfer the lamb to a bowl and shred the meat with 2 forks. Discard the bones and any woody herbs and garlic peel. Add the onions to the lamb using a slotted spoon and stir through enough of the cooking juices to coat the meat in a glossy sauce. Season to taste with black pepper.
  3. While the lamb cooks, place the chillies in a non-metallic bowl, add the juice of 1 lemon, a small pinch of sea salt and set aside to pickle.
  4. Make the tzatziki and Greek salad and chill in the fridge until needed.
  5. Tip the potatoes into a large pan, cover with water, bring to the boil and cook for 20-25 mins until tender. Drain, then set aside to cool before cutting into 5mm slices.
  6. Once the lamb is resting, increase the oven temperature to gas 7, 220°C, fan 200°C. On a large baking tray, toss the potato slices in 1 tbsp oil and 1 tbsp oregano, arrange in a single layer and add 2 garlic cloves, lightly crushed with the palm of your hand. Roast in the oven for 25-30 mins, tossing halfway through until golden and crisp.
  7. While the potatoes cook, make the flatbreads. In a large bowl, mix together the flour, baking powder, yogurt and dill until you have a smooth dough. Shape into 6 even-sized balls, then, on a clean work surface lightly dusted with flour, roll into 5mm thick flatbreads. Heat a dry frying pan over a medium heat and cook the flatbreads for 1-2 mins on either side until golden, lightly charred and risen. Keep the cooked flatbreads warm on a plate covered with a clean tea towel.
  8. Arrange all your ingredients on a serving board or platter for everyone to help themselves. Load the flatbreads with the lamb, Greek salad, tzatziki, crispy potatoes and pickled chilli.

See our recipe for Greek salad

See our recipe for Tzatziki

See more Easter lamb recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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