John Myers
Meat: Lamb Gyros with Spicy Quark Dip
The perfect meat: lamb gyros with spicy quark dip recipe with a picture and simple step-by-step instructions.
- 4 piece Saddle of lamb loosened, approx. 600 g
- 2 piece Onions
- 3 piece Chopped garlic
The marinade
- 1 teaspoon Black pepper from the mill
- 1 teaspoon Salt
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried coriander
- 1 teaspoon Sweet paprika powder
- 1 teaspoon Dried oregano
- 0,5 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 1 teaspoon Thyme
- 3 tablespoon Extra virgin olive oil
- 300 g Quark Dip *
- Pat the meat dry and cut into narrow strips.
- Grind all herbs and spices in a mortar and mix with the olive oil.
- Put the meat strips together with the marinade in a sealable plastic bag, mix well and marinate in the refrigerator for about 20 hours.
- Peel the onion and garlic, cut the onion into half rings and chop the garlic.
- Heat the olive oil in a pan and fry the marinated lamb in portions. Take out and keep warm. Finally fry the onions and garlic in the lamb stock and then give all the meat back.
- Arrange on warmed plates and serve with baked potatoes (poultry: marinated chicken legs from the tube with baked potatoes) or with baguette and salad.
- * Link to Sauces: Spicy Quark Dip
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