Take $75 off our Ground Lamb with code GL75

  • Prep Time: 20 Minutes  
  • Cook Time: 25 Minutes
  • Total:  55 minutes
  • Serves 4
This Gyro Charcuterie Board recipe is inspired by a favorite Greek sandwich, but you can customize the components to fit whatever inspires you at the moment. Serving a perfectly pan-roasted and sliced leg of lamb with little bowls of toppings and soft warm pita lets everyone create exactly the plate they want. It also looks beautiful arranged on a serving platter in the center of the table. And this recipe can be a template for serving different types of roasted meats, like beef or pork, with their perfect accompaniments- the combinations are endless!

 
Ingredients

1 Thomas Farms® Butterflied Leg of Lamb (about 1 pound), unfolded
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
8 mini pita breads, warmed
8 ounces halloumi cheese, pan-fried
2 mini cucumbers, cut into spears
2 fresh figs, quartered
1 cup tzatziki sauce
1 cup baba ghanoush or hummus
1 cup crunchy chickpeas or Marcona almonds
1 cup roasted peppers
½ cup mixed olives

 
Instructions

  1. Heat the oven to 400°F. Mix the oil, lemon juice, rosemary, and thyme in a shallow dish. Add the lamb and turn to coat. Season the lamb with salt and pepper. Heat a 12-inch cast iron skillet over medium-high heat. Add the lamb to the skillet and cook until well browned on all sides.
  2. Place the skillet into the oven and roast the lamb for 15 minutes or until the internal temperature reaches 135°F. for medium rare or until desired doneness. Remove the lamb to a cutting board and let stand for 10 minutes.
  3. Cut the lamb into thin slices. Arrange the lamb on a large charcuterie board with the remaining ingredients.

To pan-fry the halloumi cheese, cut cheese into ¼-inch thick slices. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cheese and cook for 3 minutes or until the bottom is lightly browned. Turn the cheese over and cook for another 3 minutes or until it gives a bit when pressed but is not melted.