American Lamb Gyro Board

Recipe by 

"The Mom 100"

Prep Time

 20 min

Cook Time

1HR, 20 min

Total Time

1 HR, 55 min



Sliced Lamb on serving board


  • 1 boneless leg of American lamb roast 4 pounds total, (trimmed and tied)
  • 1 tablespoon dried oregano
  • 1/2 teaspoon lemon zest
  • 1 teaspoon garlic
  • Kosher salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice


For the Spinach and Herb Salad

  • 2 cups baby spinach
  • 2 tablespoons fresh dill fronds
  • 2 tablespoons fresh parsley leaves
  • 1 tablespoon fresh oregano leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • Kosher salt and freshly ground pepper to taste


For the Garlicky Yogurt

  • 1 cup Greek yogurt preferably whole milk
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove finely minced
  • 1/2 teaspoon ground coriander
  • Kosher salt and freshly ground pepper to taste

Roasted Tomatoes

  • 1 large red onion halved and very thinly sliced (pickled if desired)
  • Baby radishes with greens optional

Pita bread to serve



Preheat the oven to 375 degrees F.  Bring the lamb to room temperature, about 30 minutes out of the fridge, and pat it dry with paper towels. In a small bowl mix together the dried oregano, lemon zest, garlic and salt and pepper.

In a large skillet (large enough to hold the lamb roast), heat the olive oil over medium high heat. Sear the roast on all sides, turning so that it browns all over the exterior, about 12 minutes in total. Transfer the pan to the oven and roast until the meat registers 125 degrees F in the center of a roast (for medium rare), using an internal thermometer, about 20 to 24 minutes (start checking at 20).

While the meat cooks, make the Spinach and Herb Salad. In a medium bowl combine the spinach, dill, parsley, oregano. Drizzle over the olive oil and lemon juice, and season with salt and pepper. Toss well.

Make the Garlicky Yogurt. In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, coriander and salt and pepper.

When the lamb is cooked, transfer the roast to a cutting board, sprinkle it with the remaining tablespoon of lemon juice and let it rest for 20 minutes. Cut into very thin slices and place on a very large serving platter or board. Place the roasted tomatoes, sliced onions, radishes (if using), yogurt sauce and spinach salad into serving bowls. Place the pita in a separate bowl or basket. Let everyone assemble their own gyros.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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American Lamb Board