Bobby goes all out for his lamb gyros with homemade radish tzatziki sauce, vinaigrette and grilled plum tomatoes!
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Gyros with Radish Tzatziki
RECIPE THANKS TO BOBBY FLAY
Level: Intermediate
Overall: 13 hr
Non-active: 10 hr
Cook: 2 hr
Yield: 8 servings

Components

Lamb Marinade and Basting Mixture:
2 cups white wine
1/2 cup newly squeezed lemon juice
1/2 cup olive oil
8 cloves garlic
Zest of 1 lemon
Leaves from 3 big sprigs oregano, plus more for serving
Leaves from 3 large sprigs rosemary
Freshly ground black pepper
1 boneless leg of lamb (about 4 pounds).
Kosher salt.
Flatbread or pita pockets, warmed on the grill, for serving.
Grilled Plum Tomatoes, recipe follows.
1 cup Vinaigrette, recipe follows.
Radish Tzatziki, recipe follows.

Grilled Plum Tomatoes:.

8 plum tomatoes, ends eliminated, sliced into extremely thick rounds.
Canola oil, for grilling.
Salt and newly ground black pepper.

Vinaigrette:.

6 tablespoons red wine vinegar.
2 tablespoons newly squeezed lemon juice.
2 tablespoons Dijon mustard.
1 tablespoon clover honey.
Salt and freshly ground black pepper.
1 cup extra-virgin Greek olive oil, plus more for drizzling.

Radish Tzatziki:.

3/4 cup carefully grated radish.
1/4 small red onion, finely grated.
3/4 cup Greek yogurt.
3 cloves garlic, finely sliced.
2 tablespoons chopped fresh dill.
1 teaspoon lemon zest.
1/4 teaspoon kosher salt.
1/4 teaspoon freshly ground black pepper.

Instructions.

For the lamb: Combine the red wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary and pepper in a blender and mix until smooth. Pour half the mix over the lamb and rely on coat completely. Cover and marinate in the refrigerator for a minimum of 8 hours and up to 24 hours. Cool the remaining mix to utilize for basting while the meat cooks.

One hour before barbecuing, eliminate the lamb from the refrigerator and the marinade and let sit at room temperature level.

Preheat a gas or charcoal grill with a rotisserie accessory to high heat.

Sprinkle the whole lamb with salt and pepper and connect the lamb to the rotisserie according the manufacturer's instructions. Roll up and tie with butcher's twine at 1-inch intervals. Grill up until the lamb reaches an internal temperature on a meat thermometer of 170 degrees F, 1 hour 15 minutes to 1 hour 30 minutes for the gas grill, and 1 hour 45 minutes to 2 hours for the charcoal grill. The cooking time will depend on the type of grill and how hot your charcoal is. Baste the meat frequently with the reserved wine mixture. Get rid of from the rotisserie, placed on a big cutting board and rest for 15 minutes.

Slice the lamb throughout the grain into paper thin pieces. Place numerous slices of lamb in the center of each flatbread, leading with a few Grilled Plum Tomatoes, drizzle with the Vinaigrette, scatter fresh oregano on top, and leading with Radish Tzatziki.

Grilled Plum Tomatoes:.

Heat a grill to medium-high. Brush the tomatoes with oil and season with salt and pepper on both sides. Grill up until slightly charred and soft. Flip and grill the other side up until a little charred and soft.

Vinaigrette:.

Blend the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly blend in the olive oil till emulsified.

Radish Tzatziki:.

Place the radishes and onions in a medium strainer. Location a little plate on top and let sit over a bowl for 30 minutes to drain the liquid.

Transfer the drained pipes radish mix to a medium bowl and include the yogurt, garlic, dill, lemon zest, salt and pepper. Cover and cool for a minimum of 30 minutes and as much as 1 day before serving.

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Bobby Flay's Gyros with Radish Tzatziki|Bobby Flay's Barbecue Addiction|Food Network.