Easy Lamb Gyros (boneless)

This recipe is quick and easy to prepare as it calls for a cut of lamb already marinated or seasoned by your butcher. The result is a lovely pink, juicy and tender piece of lamb, perfect dressed in gravy and served with roast vegetables, atop a salad, or in a kebab or souvlakia.

Author

Sacha Brown

Prep Time: 00:05

Recipe Time: 06:00

Temperature : 140F / 60C

Ingredients

• 1 kg to 1.3 boneless and already seasoned lamb gyros
• Splash olive oil

Directions

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
2. Vacuum seal the lamb
3. Fully submerged the lamb into the water and cover the cooking vessel with cling wrap, foil or other
4. Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.
5. Set Anova Sous Vide timer to 6 hours and press start
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
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.
8. Serve as a roast with vegetables and gravy, or as a kebab, souvlaki, or as a Greek lamb salad.

1. Please see directions.