Authentic Homemade Gyros with Slow-Roasted Lamb
Experience the true flavors of Greek gyros right at home with this perfected recipe. By layering seasoned meat slices and rolling them into a large roast, you get perfectly tender, juicy, and flavorful slices similar to those from a traditional vertical grill. Slow roasting at low temperature locks in the juices, delivering succulent lamb reminiscent of the best gyros enjoyed in Crete.
The lamb used here is inspired by Croatian quality, where coastal winds called Bura deposit salt on the rocky pastures, naturally seasoning and tenderizing the meat—an unforgettable difference you’ll taste in every bite.
🕒 Prep Time: 20 min + marinating overnight
🍳 Cook Time: 1 hour 15 min
🍽️ Servings: 4-6
Ingredients
- 1 whole lamb leg, deboned (~800 g after deboning)
- 4 garlic cloves, crushed
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- Gyros seasoning blend (about 3 tbsp)
- Sea salt to taste
Instructions
1. Prepare the Lamb
- Debone the lamb leg as much as possible in one piece. Trim off any tendons and thick membranes. Save 3-4 thin strips of meat from the edges for layering later.
- Generously season all sides with sea salt and refrigerate overnight for enhanced flavor and texture.
2. Marinate
- Mix crushed garlic with olive oil and lemon juice. Massage this marinade thoroughly over the lamb. Let the meat rest at room temperature for 1–2 hours.
- Coat the lamb liberally with gyros seasoning. If the spices don’t stick well, add 1–2 more tablespoons of olive oil.
3. Assemble the Roll
- Lay the large deboned lamb piece on a clean surface. Layer the reserved meat strips evenly over it.
- Roll tightly into a log and tie securely with kitchen twine at several points to hold its shape.
4. Roast the Lamb
- Preheat a stovetop pan or oven-safe skillet until very hot. Sear the lamb roll until it sizzles.
- Transfer the pan to a preheated oven at 220°C (428°F) and roast for 15 minutes.
- Lower oven temperature to 160°C (320°F) and continue roasting for about 1 hour, or until internal temperature reaches around 65°C (149°F) for medium-rare. Use a meat thermometer for accuracy.
5. Rest and Slice
- Remove from oven, cover loosely with foil, and let rest for 15 minutes to redistribute juices.
- Using a sharp knife, slice thinly into small, bite-sized strips just like authentic gyros.
- Slice only what you plan to eat to preserve juiciness; the rest can be stored and enjoyed later warm or cold.
6. Serve
- Serve with fresh tomato slices, raw onion, crispy fries, and creamy tzatziki. Enjoy on a plate or wrapped in warm pita bread for a true Greek feast.
💡 Tips
- Slow roasting at low heat ensures maximum juiciness and tenderness.
- Use fresh, high-quality lamb leg for the best flavor.
- Tying the roll firmly helps keep its shape and cook evenly.
- Leftover sliced gyros meat tastes great cold or reheated.
🎉 Perfect For
- Homemade Greek-style gyros nights
- Special family dinners and gatherings
- Mediterranean-inspired meals
📝 Final Thoughts
This homemade gyros recipe brings the iconic flavors of Greece’s beloved street food right to your kitchen. The combination of expertly marinated lamb, slow roasting, and precise slicing creates a juicy, flavorful experience that rivals the best gyro stands. Pair with classic sides for a truly memorable meal.