Lamb Gyros with Spicy Tzatziki

Inactive time: 2 Hours

For the lamb:
Remove the lamb from its packaging and set aside.

In a large bowl (that has a fitted lid), whisk together the oil, lemon juice, rosemary, Mediterranean seasoning, garlic, salt and black pepper. Place the lamb in the large bowl and toss to coat with the mixture, rubbing it in where necessary. Cover and place in the refrigerator for 2-3 hours.

Once the lamb has marinated, remove from refrigerator. Preheat your oven to 325 F and line a large rimmed baking sheet with foil. Then place an oven-safe rack on top. Place the lamb directly on the rack, then place in the oven and cook until a probe meat thermometer reads 145 F for medium rare, about 1 hour (I cook my lamb to 135 F for rare, but you may cook your lamb to the temperature of your liking). Remove the lamb from the oven and let it rest for at least 15 minutes. Once the lamb has rested, cut into cubes or strips and set aside.

For the spicy tzatziki:
Into a high-powered blender or food processor, add the Greek yogurt, mayo, cucumber, dill, lemon juice, hot sauce, chipotle chili powder, salt and black pepper. Puree on high until smooth and creamy. Pour into an airtight container and refrigerate until ready to use.

For the assembly of the lamb gyros:
Spread a thin layer of spicy tzatziki on a slice of pita bread and then layer on cucumber, tomato, pepper, onion, avocado, feta cheese, and lamb. Garnish with fresh parsley or dill and enjoy immediately.