Easy Lamb Gyros (boneless)

Ingredients for 5

• 1 kg to 1.3 boneless and already seasoned lamb gyros

• Splash olive oil

Directions

• 

  Step 1

  Place Anova Sous Vide into your chosen cooking vessel and fill with sufficient water to cover the lamb and last 6 hours of cooking

• 

  Step 2

  Vacuum seal the lamb

• 

  Step 3

  Fully submerged the lamb into the water and cover the cooking vessel with cling wrap, foil or other

• 

  Step 4

  Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.

• 

  Step 5

  Set Anova Sous Vide timer to 6 hours and press start

• Step 6

  Once cooked, remove lamb from bag (reserving juice in bag if you wish to make gravy), pat the lamb dry with paper towel and place in a hot pan with oil, searing on all sides

• Step 7

  Wrap in foil or place in a pre-warmed dish and rest, whilst you make a gravy of your choice, or slice and serve immediately.

• Step 8

  Serve as a roast with vegetables and gravy, or as a kebab, souvlaki, or as a Greek lamb salad.

• Step 0

  Please see directions.

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