Wednesday, August 22, 2007


Gyros (Level 1)

1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
4 sprigs fresh rosemary leaves (discard stems)
2 tablespoons dried oregano
8 cloves chopped garlic
zest of 1/2 lemon
juice of 2 lemons (1 cup)
1 tablespoon coarse salt (kosher or sea salt)
1 tablespoon freshly ground papper
one butterflied leg of lamb

Combine all ingredients except lamb in a bowl. Rub the mixture well
into both sides of the lamb, and place the lamb in the bowl and cover
it. Put in the refrigerator to marinate for 2 days, turning several times.

Remove lamb from the refrigerator at least one hour before cooking to
bring it to room temperature. Wipe off most of the herb mixture,
reserving the marinade for basting.

Roast lamb on grill over low heat covered for 20 minutes, basting and
turning after 10 minutes. Remove the cover and baste then grill
another five minutes on each side (10 minutes total). The lamb will be
cooked medium to medium rare. Adjust cooking times if you like it more
well done. Remove to a platter, tent with foil and let sit for 15 minutes.

Slice lamb thinly across the grain. Serve with Taziki sauce (recipe
follows). You can also serve in a lettuce wrap.

Taziki Sauce:
1 16 oz container whole milk plain yogurt
1 medium cucumber
4 cloves chopped garlic
2 tablespoons olive oil
1/2 cup chopped fresh dill
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons red wine vinegar

Place yofurt into a fine strainer lined with cheesecloth or a damp
coffee filter. Set the strainer over a bowl and cover with plastic
wrap. Let drain overnight. Discard whey mixture that is in the bottom
of the bowl.

Remove the seeds from the cucumber and grate. Salt lightly and let sit
for one hour. Squeeze the grated cucumber to remove excess water. Mix
cucumber with the rest of the ingredients into the yogurt and let rest
in the refrigerator for at least 2 hours.