Spring Gyros With Apricot Salsa

Recipe provided by | Running to the Kitchen

Ingredients

Lamb

3-5 pounds boneless leg of American lamb
1 large shallot, minced
3 cloves garlic, minced
1/4 cup chopped fresh dill
1/4 cup extra virgin olive oil
juice of 1 lemon
salt and pepper

Apricot salsa

1/2 large cucumber, peeled and diced
1/4 cup diced red onion
1/2 cup chopped dried apricots
3 tablespoons chopped fresh mint
1 tablespoon extra virgin olive oil
1/2 tablespoon honey
salt and pepper

Yogurt sauce

4 ounces plain Greek yogurt
juice of 1/2 a lemon
salt and pepper

Serving

pitas
pea shoots

Directions

Preheat oven to 375 degrees.

Combine shallot, garlic, dill, olive oil, lemon juice, salt and pepper in a small bowl and whisk to combine.

Rub the mixture over the entire surface of the leg of lamb, place in a roasting dish and roast until thermometer reads 135-140 degrees for medium rare, cooking time will depend on size of your lamb. Remove from oven, cover with aluminum foil and let rest for at least 15 minutes before slicing (meat will continue to cook a little once removed from oven).

Make the apricot salsa by combining all the ingredients in a bowl and mixing together.

Make the yogurt sauce by mixing all the ingredients together in another small bowl.

To serve, toast pitas on a grill or greased skillet until golden brown.

Add lamb to the pitas, top with yogurt sauce, apricot salsa and garnish with fresh pea shoots.

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SERVINGS: 6-8

PREP TIME: 15 mins

COOK TIME: 2 hours