Ultimate Roast Lamb & Kūmara Gyros
with Herby Mayo & Mint
- Wheat
- Gluten
- Eggs
- Soy
- Milk
- May contain traces of allergens
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 strips. Tucked into a toasted wrap with a generous swirl of creamy dill-parsley, 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
Mint
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Nutrition
You will need
Cooking Steps
• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump 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 (see ingredients) into rounds.
• Thinly slice onion (see ingredients). In a small bowl, combine the white wine 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 dill & parsley mayonnaise 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 kūmara wedges. Enjoy!
