Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 small cucumber grated
• 0.5 teaspoon rosemary dried
• 0.5 teaspoon thyme leaves dried
• 6 ounces feta crumbled
• 3 cloves garlic crushed
• 8 servings iceberg lettuce shredded
• 0.5  juice of lemon 
• 1  juice of lemon 
• 8 servings kosher salt 
• 1  lemon zest 
• 1 Bunch mint leaves fresh finely chopped
• 3 tablespoons olive oil divided
• 0.5 teaspoon oregano dried
• 8  pocketless pita bread 
• 2 pounds shoulder boneless trimmed cut into 1 1/2-inch chunks
• 1 teaspoon salt 
• 1 cup cup heavy whipping cream sour
• 2 tablespoons sriracha sauce 
• 2  tomatoes thinly sliced
• 1 cup yogurt greek-style

Equipment

• bowl
• frying pan
• microwave

Directions

1. In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely.
2. Let the lamb marinate for 30 minutes.
3. Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper.
4. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
5. Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce.
6. Transfer to a serving platter, fold and enjoy!
7. In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.