Sunday, March 6, 2011

Gyros with Yogurt-Tomato Sauce

I bought some mutton blade steaks from a local apple orchard last year and they spent many months lingering in the freezer with no real plan. I've been on a mission recently to clear out out my pantry and freezer so I knew I had to figure out a way to cook the mutton, which I had never cooked before. The first dish I think of when it comes to lamb is gyros, so why not try it with mutton? Since mutton is just older lamb, the obvious difference between the two is the toughness of the meat, which I overcame by marinating the meat for 24 hours (and it probably would have benefited from even more time). The mutton was obviously tougher than lamb would be, but by no means did I feel like a caveman digging into these delicious gyros.This recipe is based on gyros made with pork tenderloin, but I could even see happily preparing this dish with chicken thighs or breasts as well, though they would not need to marinate as long as the mutton. Although these aren't the same as gyros from an authentic Greek restaurant, they are packed with flavor and will definitely be making more appearances on my dinner table.

Gyros with Yogurt-Tomato Sauce
adapted from Epicurious
serves 4

2 tablespoons extra-virgin olive oil
2 tablespoons dry red wine
2 garlic cloves, pressed through a garlic press
1 small bay leaf, crumbled
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound lamb or mutton steaks or chops

3/4 cup plain Greek yogurt or whole-milk yogurt
1 tablespoon chopped fresh dill
1 tablespoon drained capers, chopped
1 garlic clove, pressed through a garlic press
1/2 tablespoon tomato paste
1/2 tablespoon red wine vinegar

4 whole wheat pita breads
Sliced cucumber, for serving
Thinly sliced red onion, for serving
Crumbled feta cheese, for serving

1. For lamb: Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add lamb to marinade; seal bag. Chill overnight, turning bag occasionally.

2. For sauce: Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.

3. Preheat a grill or pan over medium to medium-heat. Grill until thermometer inserted into thickest part of meat registers 125°F (for medium-rare) or 130°F (for medium), turning every few minutes to ensure even browning. Transfer to a cutting board; let stand 10 minutes (temperature will rise 5 to 10 degrees). Slice thinly.

4. Grill pitas until warmed through and softened, about 2 minutes per side.Spread pitas with sauce, add cucumber slices, red onion, and cheese, and top with lamb. Serve, passing remaining sauce separately.

No comments:

Post a Comment