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Lamb & Haloumi Gyro

Servings 4

Ingredients

  • 3-5 medium sized potatos peeled and cut into chip shapes
  • 2 tablespoons Olive oil
  • 1 stem of Rosemary leaves removed, finely chopped
  • 1 Lemon zested
  • Salt & Pepper
  • 400 grams Leftover Roast Lamb sliced
  • 1 punnet of Hummus
  • 200 grams Haloumi cut in 2cm dice
  • 4 large pita breads Lebanese style
  • To Serve
  • Hot sauce
  • Garlic yoghurt *see notes
  • Lettuce sliced
  • Tomato sliced
  • Red onion sliced

Instructions

  1. Preheat oven to 200 degrees fan bake and line an oven tray with baking paper
  2. Toss the potatoes in a bowl with olive oil, rosemary, lemon zest and salt & pepper and place on the baking tray in a single layer. Don’t crowd the tray, use two trays if needed.
  3. Bake until golden and cooked through, around 40 minutes.
  4. Assemble all your salad and sauce ingredients while the potatoes cook.
  5. Once potatoes are cooked, turn the oven off and open the oven door. This helps the chips crisp up.
  6. Take a non stick pan on a medium heat add a little oil, once the pan has come to temperature cook your haloumi on both sides until golden.
  7. Warm your leftover lamb in a fry pan or microwave.
  8. Warm your pita. Place the pita on top of a large piece of foil, this is what helps you wrap it all up.
  9. Layer up your pita with hummus, potatoes, lettuce, tomato, red onion, and lamb, haloumi and top with hot sauce & Garlic Yoghurt.
  10. Wrap up, serve and eat straight away.

Recipe Notes

I made my Garlic Yoghurt with Greek yoghurt, minced garlic and lemon juice
Large flat Pita bread is ideal, but these wraps did the job just fine and tasted great.