GRECIAN GYRO SANDWICH Try Swapping Chicken for Lamb

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CHEF’S TIP Gyros are versatile! GRECIAN GYRO SANDWICH Try swapping chicken for lamb. Thin slices of garlic-and-herb-marinated lamb, braised and served on a toasted ACE® Ciabatta Corta, spread with mixed olive tapenade, grilled romaine lettuce, sliced heirloom tomatoes and homemade tzatziki sauce. INGREDIENTS PREP STEPS SERVINGS: 6 4 cloves garlic, crushed In a small bowl, combine the first 6 ingredients and 3 tablespoons olive oil. 1 tablespoon fresh oregano, minced Rub mixture over entire surface of lamb roast. Tie lamb with butcher twine. 1 tablespoon fresh rosemary, finely chopped Wrap with plastic wrap and refrigerate for at least 4 hours or overnight. 1 tablespoon fresh parsley, finely chopped In the bowl of a food processor, combine remaining 2 tablespoons olive oil, olives, capers, minced garlic, and 1 teaspoon lemon zest. Pulse 3-4 2 teaspoons kosher salt times or until coarsely chopped. Refrigerate mixture until ready to 1 teaspoon black pepper assemble sandwiches. In a small container, combine remaining teaspoon lemon zest, cucumber, yogurt, garlic and salt. Refrigerate until ready to 5 tablespoons extra virgin olive oil, divided assemble sandwiches. 3 pounds boneless lamb roast, trimmed Let meat rest at room temperature for 1 hour. Pre-heat oven to 450°F. Roast 1 cup pitted olives (green, black and Kalamata) meat for 15 minutes, then reduce oven temperature to 325°F and roast an 1 tablespoon capers, drained additional 45 minutes to 1 hour, or until cooked to internal temperature of 135°F. Let meat rest for 30 minutes before slicing. Cut lamb into thin slices 1 teaspoon minced garlic and keep warm. 2 teaspoons grated lemon zest, divided Bake rolls at 410°F for 4-6 minutes. Cool and slice in half. 1 English cucumber, Spoon 2 tablespoons olive tapenade onto bottom half of rolls. peeled, seeded and chopped Place tomato slices on tapenade, then place 5-6 ounces meat 1½ cups Greek yogurt over tomatoes. Drizzle romaine with olive oil and grill for 30 seconds. Add 1 leaf grilled romaine on top of lamb. Spread 1 clove garlic, minced 1-2 tablespoons of prepared tzatziki sauce on cut side of top. 1 teaspoon kosher salt Place top over romaine. Serve with additional tzatziki sauce on the side. 6 leaves romaine lettuce, washed and dried 12 heirloom tomato slices WANT TO TRY IT? 6 ACE® Ciabatta Cortas, thawed ASK YOUR REP ABOUT THE ACE® CIABATTA CORTA (42161) westonfoodservice.com ©2018 Weston Foods Foodservice, All Rights Reserved.

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