Leg of Lamb Gyro

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time




  • 1 boned out leg of lamb
  • 1 tablespoon paprika
  • 1 tablespoon thyme
  • 1 tablespoon rosemary
  • 1 tablespoon powdered garlic
  • 1 tablespoon onion powder
  • 1 pack of pita bread
  • 1 tomato, sliced
  • 1 head romaine, shredded
  • feta, if desired
  • 1 cup yogurt
  • juice of 1 lemon
  • 1/4 cucumber, peeled, seeded, and small diced
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint
  • salt and pepper, to taste
  • chicken stock
  • olive oil


Season lamb with olive oil, paprika, thyme, rosemary, garlic, onion powder, salt, and pepper.

Place in a baking dish with 1 cup of chicken stock.

Insert the food probe into the largest part of the roast. Put in the Wolf Convection Oven on Gourmet Mode under Meats, Lamb, Leg of Lamb. The probe will cook the lamb to an internal temperature of 145°F.

To prepare the tzatziki, combine lemon juice, cucumber, herbs, and yogurt. Season with salt and pepper.

Once the lamb is done and rested, slice or pull it into smaller pieces. Heat or grill a piece of pita. Spread the tzatziki sauce over the slice of pita. Top with the sliced lamb, lettuce, tomatoes, and feta cheese.