Gyro with lamb and tzatziki sauce

Ingredients:

Mutton

• 900 g of boneless leg or shoulder meat from a young lamb, cut into 4 cm pieces (remove excess fat first)
• 3 crushed cloves of garlic
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp. dried marinade
• 3 tbsp olive oil (portions)
• Juice of 1/2 lemon
• 1 teaspoon of salt
• 1/2 tsp ground black pepper

Topping

• 8 pita breads
• 2 tomatoes, thinly sliced
• Shredded Iceberg Lettuce
• 170 g crumbled feta cheese
• Tzatziki sauce, recipe below
• Hot sour cream sauce, recipe below

Tzatziki sauce

• 1 small grated cucumber
• Finely chopped leaves of 1 bunch of fresh mint
• Finely chopped leaves of 1 bunch fresh dill
• Zest of 1 lemon
• 1 cup natural yogurt
• Salt

Hot sour cream sauce

• 1 cup sour cream
• Zest and juice of 1 lemon
• 2 tablespoons Sriracha sauce

Preparation:

1. In a large bowl, combine the diced lamb with garlic, thyme, oregano, rosemary, lemon juice, and a tablespoon of olive oil. Mix well to coat the lamb completely with the lemon marinade. Let marinate for 30 minutes.
2. Heat a large, deep skillet over high heat and add the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon of salt and 1/2 teaspoon of pepper. Add the lamb to the skillet and cook until browned on all sides and medium-rare, about 4 minutes per side.
3. Warm the pitas in a dry frying pan or microwave for a few seconds until warm and pliable. Top each with a few slices of meat, tomato slices, some iceberg lettuce, feta, and a spoonful of each sauce. Transfer to a serving platter, roll, and enjoy!
   
   To make tzatziki sauce: In a small bowl, combine cucumber, mint, dill, lemon zest, and yogurt. Season with salt to taste and serve with gyros. Yield: about 2 tbsp.
   
   To make the hot sour cream sauce: In a small bowl, combine sour cream, lemon zest and juice, and Sriracha sauce and mix well. Season the sauce with salt to taste and serve with gyros. Makes about 1 cup.