Recipe

Lamb and potato gyros

Got left over slow roasted lamb? Perfect! This delicious Greek style wrap can be perfect lunch snack, making use of last nights leftovers.

  • 20 mins preparation
  • Serves 6
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Lamb and potato gyros

Ingredients

Lamb and potato gyros
  • 6 greek pitta breads (480g), lightly toasted
  • 1/4 medium iceberg lettuce, shredded
  • 2 medium tomatoes (300g), sliced thinly
  • 1 small red onion (100g), sliced thinly
  • leftover thinly sliced slow-roasted lamb
  • leftover roasted potato chips
Tahini sauce
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 2 tablespoon tahini (sesame seed paste)
  • 2 tablespoon hot water
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed

Method

Lamb and potato gyros
  • 1
    To make tahini sauce, combine ingredients in a small bowl; season to taste.
  • 2
    Top bread with lettuce, tomato, onion, lamb and potato; drizzle with tahini sauce. Fold bread to enclose filling; serve immediately.

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