Ultimate Roast Lamb & Kūmara Gyros
with Garlic Sauce & Mint
- Wheat
- Gluten
- Milk
- May contain traces of allergens
- Eggs
- Fish
- Almond
- Wheat
- Gluten
- Soy
- Sesame
Take your taste buds on a trip to the Mediterranean with a distinctively Kiwi soul. We’ve elevated the classic street-style gyro by using lamb rump steak - roasted until succulent and blushing, then sliced into tender ribbons. Tucked into a toasted wrap with a generous swirl of creamy garlic dip, zesty red onion, and a burst of shredded fresh mint, cancel Euro summer, it's in your kitchen!
Ingredients
350 g
Lamb rump
1
Kumara
1
Tomato
½
Red Onion
1 sachet
Mediterranean Spice Blend
1 packet
Large Wraps
(Contains: Wheat, Gluten; May be present: Milk)
1 packet
Mixed Salad Leaves
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1 packet
Mint
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan (no need for oil!).
- Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.
- Increase the heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
- Meanwhile, peel kūmara and cut into wedges.
- Thinly slice tomato into rounds.
- Thinly slice red onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
- Transfer lamb, fat-side up, to lined oven tray.
- Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
- Meanwhile, place kūmara on a second lined oven tray. Sprinkle over Mediterranean seasoning. Drizzle generously with olive oil, season with salt and pepper and toss to coat.
- Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Just before serving, microwave large wraps on a microwave-safe plate in 10 second bursts until warmed through.
- Thinly slice lamb.
- Drain pickled onion.
- Spread garlic dip over wraps.
- Top with some mixed salad leaves, tomato, kūmara wedges, pickled onion and lamb. Tear over mint leaves. Roll up into a wrap.
- Serve with remaining kumara wedges. Enjoy!
