Recipe : Lamb Rump Gyros

1kg lamb rump from Hudson Meats
Feta from Hudson Meats
8 cloves minced garlic
4-5 sprigs of thyme
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp ground onion 
1 tsp salt 
1 tsp pepper
2 tbsp olive oil
Other ingredients
Feta from Hudson Meats 
Olives from Hudson Meats
2 cucumbers grated
150g Greek yoghurt 
Juice from half lemon 
1 tbsp finely chopped fresh dill 
½ red onion thinly sliced
80 cherry tomatoes quartered 
Salad leaves of choice 
Flatbread to serve 


  1. Mix garlic, thyme, oregano, dried basil, onion, salt, pepper and olive oil together in a bowl. Rub this seasoning all lamb.
  2. Preheat the oven to 180C.
  3. Cook the lamb for an hour covered with foil. Remove the foil and cook for a further 10 minutes.
  4. Thinly slice lamb.
  5. Add cucumber, yoghurt, lemon juice and dill to a bowl and mix.
  6. Assemble by placing salad leaves down the middle of bread. Top with lamb then yoghurt sauce, onion, olives, cherry tomatoes and feta. Drizzle some juice from the roasting pan.
  7. Roll the wrap up 

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