Lamb Gyros

By lorik

Ingredients

• Grilled Gyro Flatbread:
• 6 pounds bone-in lamb shoulder, excess fat trimmed
• 2 tablespoons kosher salt, plus more
• 1 cup plain whole-milk yogurt
• 1/2 cup chopped mixed herbs (such as thyme, oregano, sage, and/or rosemary)
• 2 tablespoons finely grated lemon zest
• 1 1/2 teaspoon crushed red pepper flakes
• Freshly ground black pepper
• Grilled Gyro Flatbread
• Pistachio-Yogurt Sauce
• 2 teaspoons Morton or 4 Diamond Crystal kosher salt
• 3/4 cup whole wheat flour
• 3 cups all-purpose flour, plus more
• 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
• 1 1/2 teaspoons sugar
• 2 tablespoons olive oil, plus more
• Pistachio Yogurt Sauce:
• 1 cup raw pistachios
• 1 garlic clove, finely grated
• 1 teaspoon finely grated lemon zest
• 1/4 cup olive oil, plus more
• Kosher salt, freshly ground pepper
• 1 cup plain whole-milk Greek yogurt

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Rub lamb all over with 2 Tbsp. salt, massaging into meat; place on a wire rack set inside a rimmed baking sheet. Combine yogurt, herbs, lemon zest, and red pepper flakes in a small bowl; generously season with black pepper. Rub all over lamb, working into nooks and crannies. Chill, uncovered, at least 8 hours and up to 1 day. 

Let lamb sit about 1 hour to come to room temperature.

Prepare a grill for medium-high heat. Preheat oven to 300°. Grill lamb, turning occasionally, until lightly charred all over, 8–10 minutes. Return to wire rack inside rimmed baking sheet and transfer to oven. Roast until meat is very tender and bone wiggles easily, 3½–4½ hours.

Transfer lamb to a cutting board, pour any juices in baking sheet over, and tent with foil; let rest at least 30 minutes before removing bones and tearing meat into pieces. 

Serve lamb on flatbreads with yogurt sauce and pickled onions.

For Flatbread:

Combine salt, whole wheat flour, and 3 cups all-purpose flour in a large bowl. Whisk yeast, sugar, and 1¼ cups warm water in a medium bowl and let sit until foamy, about 5 minutes. Make a well in center of dry ingredients and pour in yeast mixture, then 2 Tbsp. oil. Mix with a wooden spoon until a shaggy dough forms; turn out onto a work surface and knead dough, dusting with all-purpose flour as needed, until dough is smooth, firm, very elastic, and no longer sticky, 8–10 minutes. Place in an oiled large bowl, cover, and let sit in a warm spot until doubled in size, 60–75 minutes.

Punch down dough, turn out onto work surface, and divide into 12 equal pieces. Roll each piece into a ball; place on a lightly floured rimmed baking sheet. Dust tops of balls with flour; cover loosely with plastic wrap. Let sit in a warm spot until nearly doubled in size, 45–60 minutes. 

Prepare a grill for medium-high heat. (Alternatively, heat a dry large cast-iron skillet over medium-high.) Working with 1 ball of dough at a time and keeping remaining balls covered, roll out on a floured surface to a 7" round. Grill until puffed and blistered in a few spots but still soft, 45 seconds per side.

Do Ahead: Dough can be made 1 day ahead. Let rise before proceeding. Cover and chill. Flatbread can be cooked 30 minutes ahead. Let cool slightly, then wrap in foil and keep warm in a 250° oven.

Pistachio Yogurt Sauce:

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then process in a food processor until very finely ground. Add garlic and lemon zest and process until a coarse paste forms. With motor running, stream in ¼ cup oil and process until mixture is smooth and no longer grainy (texture should be like tahini). Season with salt and pepper. 

Place yogurt in a medium bowl and season with salt and pepper. Thin with a little oil until about the same consistency as the pistachio paste. Fold pistachio paste into yogurt, leaving mixture marbled.