Lamb Gyros on Cassava Flatbread

FEATURED on TinyHouseGiantJourney these lamb gyros are made with my quick cumin-infused cassava flatbread, grilled New Zealand rack of lamb, a spoonful of creamy hummus, and topped with a refreshing cucumber-mint tzatziki sauce, peppery arugula salad tossed with pomegranate, salty goat’s feta, tart lemon juice and spicy zhoug pesto.

-Click Here- for INTERLUDE’s Cassava Flatbread Recipe

Yield: 4

Author: Chef Meg

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Lamb Gyros on Cassava Flatbread

Prep time: 20 MCook time: 20 MTotal time: 40 M

Ingredients:

• 4 Cassava Flatbreads grilled off (refer to recipe)
• 1 rack of lamb
• 1 pint of hummus 
• Arugula 
• 1/2 cup pomegranate seeds
• 1 pint Bulgarian Goat's feta 

Tzatziki Sauce

• 1/2 cup Greek yogurt
• Juice of 1/2  lemon
• 1 small bunch fresh Mint
• 6 sprigs fresh Oregano
• 1/2 seedless organic cucumber, large dice 
• sea salt
• course ground pepper blend

Spicy Zhoug Sauce

• 1 jalapeno, sliced
• 1 tsp red chili flakes
• 2 raw garlic cloves
• 1 bunch Cilantro
• 1/2 tsp ground Cardamom
• 1 tsp ground Cumin
• 1/2 lemon juiced 
• 1/3 cup olive oil 
• sea salt 
• ground pepper

Instructions:

How to cook Lamb Gyros on Cassava Flatbread

1. Prepare the Cassava flatbreads on a hot grill or on a hot cast iron pan and keep hot for the lamb.
2. Let your lamb come to room temperature, lather with olive oil, season with salt and pepper, and place on a smoking hot grill or pan, searing fat-side down.
3. Leave the lamb alone to great a good sear, rendering down the fat (if grilling, keep a water bottle handy for any flare-ups as the fat melts). Let sear for a good 5 minutes or so until nicely caramelized and golden.
4. Flip your lamb and reduce the temperature to medium, continuing to cook the lamb for an additional 10-15 minutes depending on your preference of doneness. Let your lamb rest for 5 minutes (as it will continue to cook off the heat) before checking for doneness. For Medium-Rare your thermometer should read 125 degrees F.
5. Separately, to make the Tzatziki sauce, combine Greek yogurt, juice of 1/2 lemon, finely chiffonade a bunch of fresh Mint (at least 10 large leaves) and the leaves on 6 sprigs fresh Oregano, 1/2 seedless organic cucumber, largely diced,and 1/2 tsp sea salt and a good amount of course ground pepper blend.
6. To make the Arugula salad first create the Spicy Zhoug pesto. Using a food processor combine all ingredients and give a quick pulse to incorporate into a thick pesto. In a medium bowl, combine arugula, pomegranate seed, feta, 1/2 juice of a lemon and 2 spoonfuls of the zhoug sauce. Delicately toss lightly with your hands. 
7. To assemble, place your grilled cassava flatbread on a plate, smear a healthy spoonful of hummus, top with slices of charred lamb cut off the bone, spoon on your tzatziki sauce, and top with a handful of the arugula salad. 

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