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Gyro-Style Lamb with Cucumber-Yogurt Sauce over Quinoa

Serves 8
Time 45 min
Here's proof that you can cook a crowd-friendly, budget-friendly lamb entree for your spring holiday meal. To ensure tender results, trim the lamb well, slice against the grain of the meat and be sure to follow the instructions for cooking in batches.
Ingredients
  • 2 pounds boneless leg of lamb, trimmed and thinly sliced
  • 1/4 cup chopped fresh oregano, divided
  • 3 tablespoons lemon juice, divided
  • 3 cloves garlic, finely chopped
  • 2 1/4 teaspoons fine sea salt, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup nonfat plain yogurt
  • 1 cucumber, halved, seeded and grated
  • 8 cups cooked quinoa (Learn to Cook: Quinoa)
  • 2 red bell peppers, chopped
  • 3/4 teaspoon ground black pepper, divided
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Method

In a large bowl, toss together lamb, half of the oregano, 2 tablespoons lemon juice, garlic, 2 teaspoons of the salt and 1/2 teaspoon of the ground black pepper.

Heat 1 tablespoon oil in a large skillet over high heat.

Add half of the lamb and cook, tossing constantly, until cooked through and liquid is absorbed, 5 to 7 minutes; transfer to a plate.

Repeat process with remaining oil and lamb.

In a bowl, combine yogurt, cucumber, remaining 1 tablespoon lemon juice, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Arrange quinoa on a platter or individual serving plates.

Spoon lamb over quinoa, top with peppers, cucumber-yogurt sauce and remaining oregano and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 pounds boneless leg of lamb, trimmed and thinly sliced
  • 1/4 cup chopped fresh oregano, divided
  • 3 tablespoons lemon juice, divided
  • 3 cloves garlic, finely chopped
  • 2 1/4 teaspoons fine sea salt, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup nonfat plain yogurt
  • 1 cucumber, halved, seeded and grated
  • 8 cups cooked quinoa (Learn to Cook: Quinoa)
  • 2 red bell peppers, chopped
  • 3/4 teaspoon ground black pepper, divided
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.