Leftover Lamb Gyros with Tzatziki and Greek Potatoes
This is a delicious way to use those Easter roast lamb leftovers. I love to serve this family-style so everyone can pick the toppings they want to add. Fitzgeralds Bakery, stocked in most SuperValu stores, makes really nice pizza bases that are ideal for using as flatbreads here.
Lilly Higgins
Lilly Higgins
Recipe - Grange Sligo - Kavanaghs
Leftover Lamb Gyros with Tzatziki and Greek Potatoes
Prep Time15 Minutes
Servings2
Cook Time85 Minutes
Ingredients
1.5kg potatoes, scrubbed clean
Juice of 1 lemon
1 tbsp Dijon mustard
30ml Olive oil
½ tsp Salt
Black pepper
3 Cloves garlic, sliced & 1 Clove garlic, crushed for the Tzatziki
1 tbsp Oregano or thyme, finely chopped
250g SuperValu natural yogurt
2 tbsp Finely chopped dill
1/2 Cucumber
350g Leftover roast lamb, sliced thinly or  pulled
½ tsp Ground cumin
Warm flatbreads
Sliced tomato
Seasonal lettuce
Directions
Ingredients
- 1.5kg potatoes, scrubbed clean
- Juice of 1 lemon
- 1 tbsp Dijon mustard
- 30ml olive oil
- ½ tsp salt
- Black pepper
- 3 cloves garlic, sliced
- 60ml water
- 1 tbsp oregano or thyme, finely chopped
For the Tzatziki
- 250g SuperValu natural yogurt
- 2 tbsp finely chopped dill
- 1 clove garlic, crushed
- 1/2 cucumber
- 350g Leftover roast lamb, sliced thinly or pulled
- ½ tsp ground cumin
To Serve
- Warm flatbreads
- Sliced tomato
- Seasonal lettuce
Method
- First, make the tzatziki. Cut the cucumber in half horizontally. Scoop out the seeds. Roughly grate the cucumber and press in a sieve to remove any excess liquid.
- Mix the garlic and dill with the yogurt. Fold in the grated cucumber and season with salt and pepper. Set aside.
- Preheat the oven to 200°C.
- Cut the potatoes into wedges and dry on a tea towel. Drizzle a little olive oil on a large tray.
- Mix the mustard, lemon juice, olive oil, salt and pepper together.
- Pour this mix and the sliced garlic over the potato wedges. Arrange them on the tray (skin side down).
- Pour over 60ml water and cover tightly with foil. Bake for 1 hour then remove the foil and scatter over the herbs.
- Return to the oven for a further 15-20 minutes so the liquid evaporates and the wedges crisp up.
- Heat 1 tbsp olive oil in a large skillet. Add the cumin and leave to warm for 30 seconds before adding the lamb. Stir well to combine, adding a splash of water if necessary. Place the lid on and leave it to heat through for 5 minutes until piping hot.
- Serve the warm flatbreads with the lamb, Greek potatoes, tzatziki and salad.
15 minutes
Prep Time
85 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
SuperValu Signature Tastes Wexford Rooster Potatoes (2 kg)
€4.49€2.25/kg
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
Not Available
SuperValu Olive Oil (500 ml)
€4.29€8.58/l
Not Available
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
SuperValu Skyr Natural Icelandic Style Yogurt (500 g)
€0.60€1.20/kg
Schwartz Dill Weed (10 g)
€2.50€250.00/kg
SuperValu Cucumber (1 Piece)
€0.85
Not Available
Funky Soul Ground Cumin (35 g)
€0.85€24.29/kg
Hestia White Pittas 6 Pack (360 g)
Only €1
€1.00 was €1.19€2.78/kg was €3.31/kg
was €3.31/kg
SuperValu Loose Tomatoes (1 kg)
€3.39/kg€3.39/kg
Living Butterhead Lettuce (1 Piece)
€1.35
Recipe
Ingredients
- 1.5kg potatoes, scrubbed clean
- Juice of 1 lemon
- 1 tbsp Dijon mustard
- 30ml olive oil
- ½ tsp salt
- Black pepper
- 3 cloves garlic, sliced
- 60ml water
- 1 tbsp oregano or thyme, finely chopped
For the Tzatziki
- 250g SuperValu natural yogurt
- 2 tbsp finely chopped dill
- 1 clove garlic, crushed
- 1/2 cucumber
- 350g Leftover roast lamb, sliced thinly or pulled
- ½ tsp ground cumin
To Serve
- Warm flatbreads
- Sliced tomato
- Seasonal lettuce
Method
- First, make the tzatziki. Cut the cucumber in half horizontally. Scoop out the seeds. Roughly grate the cucumber and press in a sieve to remove any excess liquid.
- Mix the garlic and dill with the yogurt. Fold in the grated cucumber and season with salt and pepper. Set aside.
- Preheat the oven to 200°C.
- Cut the potatoes into wedges and dry on a tea towel. Drizzle a little olive oil on a large tray.
- Mix the mustard, lemon juice, olive oil, salt and pepper together.
- Pour this mix and the sliced garlic over the potato wedges. Arrange them on the tray (skin side down).
- Pour over 60ml water and cover tightly with foil. Bake for 1 hour then remove the foil and scatter over the herbs.
- Return to the oven for a further 15-20 minutes so the liquid evaporates and the wedges crisp up.
- Heat 1 tbsp olive oil in a large skillet. Add the cumin and leave to warm for 30 seconds before adding the lamb. Stir well to combine, adding a splash of water if necessary. Place the lid on and leave it to heat through for 5 minutes until piping hot.
- Serve the warm flatbreads with the lamb, Greek potatoes, tzatziki and salad.