Greek lamb gyros

Beautiful slow roasted Greek lamb simply falls off the bone.

• 2kg Coles lamb shoulder roast (bone-in)
• 2 garlic cloves, thinly sliced
• 2 fresh rosemary stalks, sprigs removed
• 1/2 lemon
• 750g frozen oven chips
• 6 Coles white soft wraps
• 3 tomato, sliced
• 2 Lebanese cucumbers, sliced
• 1/2 cup bought tzatziki

Energy 3072kJ	Fat saturated 1.50g
Fat Total 26.50g	Carbohydrate sugars 2.50g
Carbohydrate Total 68.90g	Dietary Fibre 16.50g
Protein 69.50g	Cholesterol 3.00mg
Sodium 459.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C. Place the lamb in a baking dish. Use a small sharp knife to make 2cm deep incisions at regular intervals over the surface of the lamb. Push a garlic slices and rosemary sprig into each incision. Squeeze the lemon juice over the lamb. Season with salt and pepper. Roast in the oven for 2 hours. Set aside for 10 minutes to rest before carving into thin slices.

2. Step 2

   While the lamb is resting, cook the chips following packet directions.

3. Step 3

   Divide the wraps among serving plates. Top with the tomato and cucumber. Season with salt and pepper. Top with the chips, lamb and tzatziki. Wrap up to enclose.