Smoked lamb gyro from Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking by Adam Perry Lang

  • shallots
  • feta cheese
  • chives
  • rosemary
  • lamb shoulder
  • dried oregano
  • parsley
  • tomatoes
  • breadcrumbs
  • fleur de sel
  • flat bread
  • tzatziki

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Totallywired on September 25, 2018

    Terrific. The seasoning is spot on and benefits from careful measurements. I have made with a coarse grind/without processing the meat and it works just fine provided you refrigerate between smoking and searing. Served with marinated tomatoes and yogurt sauce as suggested in the book.

  • owaint on November 22, 2010

    Really good recipe, very tasty. It's important to process until fine and smooth and being generous with the flavourings is helpful too. 1/2" thick slices are a bit much, try 1/4" next time. Might be nice with some chilli/hot sauce in too?

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