Bourne Supremacy, The" Action Gyro on the Lamb

" Bourne Supremacy, The" Action Gyro on the Lamb

There is nothing like an action packed thriller to leave you on the edge of your seat. Join Claud and the gang as they stimulate your senses with “Action Gyro on the lamb.”

Lamb Marinade:

1/4 cup extra-virgin olive oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon minced garlic
1 tablespoon chopped fresh oregano or marjoram
1 tablespoon chopped fresh rosemary
1/2-teaspoon kosher salt
1 teaspoon fresh ground black pepper

Tzatziki Sauce:

16 ounces plain yogurt (or Greek yogurt if you can find it)
1 medium cucumber, peeled, seeded, and very finely chopped
4 cloves garlic, minced fine
2 tablespoons olive oil
2 teaspoons lemon juice
1 tablespoon finely minced fresh mint
1 large Pinch kosher salt

1 (4 to 5-pound) bone-in leg of lamb, trimmed of visible fat and connective tissue
5 large garlic cloves, peeled and sliced very thin

Garnishes, etc:

6-8 pita rounds
1 red onion, sliced thin and tossed with a little lemon juice
Ripe tomatoes, sliced thin
Romaine hearts, chopped


  1. Combine the lamb marinade ingredients in a baking dish large enough to hold the lamb leg and set aside.

  2. Use a very sharp knife to make small slits all over the leg of lamb. Slip the garlic slices into the scored meat at even intervals, and then place the leg into the baking dish and rub the marinade well into the meat. Cover and refrigerate at least one hour and up to overnight.

  3. Line a medium mixing bowl with cheesecloth or a clean, thin kitchen towel; dump the yogurt in the center. Gather the corners of the cloth and tie with string. Suspend the cloth from the refrigerator rack over the bowl (to catch the drips) anywhere from 2 hours to overnight.

  4. Discard the yogurt water and combine the now thickened yogurt with the remaining sauce ingredients. Mix well and refrigerate until use.

  5. Bring the meat to room temperature and then barbecue, grill or flame broil, turning and basting frequently until cooked to perfection. An instant-read meat thermometer inserted into the thickest part of the leg (without touching the bone) will read 130° to 135°F. for rare, 150° to 160°F. for medium and 160° to 165°F. for well done. Total cooking time should be about 2 hours. (Give or take a few minutes.)

  6. To serve: Wrap pita in foil and heat at 350F for 5 minutes; slice one pita in half and spread with tzatzili sauce. Use a sharp knife to thinly shave lamb from the leg and pile the meat into the sauced pita. Garnish with tomato, marinated onion and lettuce.