Greek Gyro Lamb Tacos are a fantastic way to use up any leftover lamb! The fresh, homemade tzatziki and cucumber tomato salsa is refreshing and an ideal pairing for the hearty meat. You can even use chicken or beef in place of lamb, if you prefer. Serves 4.

Easter is this weekend and if you’ve got lamb on the menu, I’ve got the best way to use up any leftover lamb you end up with on Monday!

We tend to have leftovers when it comes to lamb in our house. While the Man enjoys it for a meal, he tends to be over it and doesn’t want to eat leftovers the next day.

So I wanted to think of a creative way to enjoy those leftovers for a couple of days and I landed on these Greek gyro lamb tacos!

You can make rack of lamb or leg of lamb, it really doesn’t matter. Whatever you have will match beautifully with this recipe!

The meaty lamb has a tasty flavor when paired with a refreshing homemade tzatziki and a punchy vibrant cucumber tomato salsa. When you wrap all that in a warm pita, you are going to be addicted in no time.

I love to make this for dinner, but you can also make the elements and store them separately to eat for lunch over a few days!

ingredients

leftover lamb – you can use whatever leftover lamb you have, whether it’s from the racks or a leg. I chop it into bite-sized pieces for this particular recipe.

cucumber – you will need one regular cucumber for the salsa and an English cucumber for the tzatziki sauce.

tomato – I use two roma tomatoes for this recipe, but you can use one large red tomato if that’s what you have on hand.

red onion – the red onion gives a nice bite to the salsa!

jalapeño – before you start, be sure to halve them and scoop out the seeds (I’ll explain how in a minute). Be sure to wash your hands well afterwards and don’t touch your eyes until you do so!

garlic – minced garlic is my go-to for recipes like this since you only need a couple of cloves.

Greek yogurt – I recommend using whole-milk plain greek yogurt because it gives better flavor that skim.

lime juice – fresh lime juice is best, in my opinion!

feta cheese – buy the feta cheese crumbles to save yourself a step of crumbling it yourself.

fresh herbs – you will need fresh parsley and fresh mint for the salsa and the sauce.

this recipe’s must haves

You’ll need a few tools for this recipe. I highly recommend a good chef’s knife and cutting board since you will be doing a good amount of chopping vegetables and herbs.

To make the salsa and the sauce, you will need a couple of bowls from a metal mixing bowls set. You will also need a whisk for the sauce and a grater to grate the English cucumber.

Finally, I warm the pita in a Lodge cast iron skillet! You can also use a griddle pan if that’s what you have handy.

here’s how to make greek gyro lamb tacos

make salsa

For the salsa, simply stir together the cucumber, tomato, red onion, jalapeño, lime juice, parsley, salt and pepper. Set it aside in the refrigerator until ready to assemble.

make sauce

Grate the English cucumber into a bowl. There’s no need to remove the moisture that lands in the bowl as you grate – it helps loosen the sauce.

Add in salt, greek yogurt, feta cheese, garlic, and mint. Stir until the sauce is smooth and well-combined.

warm pita

Heat a cast iron skillet or griddle over medium heat. Once warm, add pita and warm it for about 20 to 30 seconds per side until softened. You can also warm them in the microwave for about 30 seconds, wrapped in a damp paper towel.

assemble

Spread a layer of tzatziki sauce in the center of the pitas – I use about 2 Tablespoons total. Top with warmed leftover lamb, a couple spoonfuls of salsa, and top with a sprinkle of feta and fresh parsley. Serve immediately!

tips for success

you can use beef. If you have leftover ground beef or steak instead of lamb, you can definitely use that instead! Since lamb can be expensive, when you don’t have that leftover, beef can be a better option. You can even opt for leftover chopped chicken!

use fresh herbs. Fresh herbs are a must for this recipe in my book. The fresh herb flavor is SO much better than dried, as dried is more concentrated and doesn’t taste as light and refreshing.

Other tasty taco recipes to explore: Grilled Blackberry Steak Tacos | Sheet Pan Chipotle Pineapple Chicken Tacos | Charred Chicken Caesar Tacos | Guacamole Tacos

what is a gyro taco?

This is a combination of everything you love about a gyro, with a little twist. Instead of sliced vegetables, I like to make a cucumber tomato salsa with some jalapeño and red onion! It’s basically a gyro with a taco twist.

can I make this ahead of time?

You can definitely make the elements of these tacos ahead of time. The lamb is already cooked, so you can make the salsa and sauce, storing them separately in airtight containers in the refrigerator for up to 3 to 4 days. Then all you need to do is warm the lamb and pita before completing assembly!

Need some more inspiration for dinner? Check out my dinner recipes page!

how to serve greek gyro lamb tacos

These tacos are usually my go-to for an easy meal or a meal prep lunch, but you can serve them as a main for a dinner party too!

• If you are making these lamb tacos and want an appetizer, I like to keep the Greek theme going with greek stuffed roasted sweet peppers or greek hummus mini tostada stacks.
• For cocktail inspiration, I recommend a refreshing limeade margarita or a spicy jalapeño gimlet to pair with the flavors in this meal.

Love the flavors here? Try these greek beef pitas!

Greek Gyro Lamb Tacos

Refreshing cucumber tomato salsa and cooling tzatziki sauce turn leftover lamb into something oh-so tasty!

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Prep Time: 15 minutes mins

Cook Time: 5 minutes mins

Total Time: 20 minutes mins

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equipment

• Shun Chef’s Knife
• 3-Piece Bamboo Cutting Board Set
• Stainless Steel Mixing Bowls
• Le Creuset Signature Iron Handle Skillet, 9-Inch

ingredients

tacos

• 2 cups leftover Herb Crusted Rack of Lamb chopped (leftover ground or sliced lamb will work here too!)
• 4 pita
• Cucumber Tomato Salsa recipe below
• Tzatziki recipe below
• Chopped parsley

cucumber tomato salsa

• 1 cucumber chopped (about 1 to 1 1/2 cups)
• 2 Roma tomatoes chopped (about 1/2 cup to 2/3 cup)
• 1/4 red onion chopped (about 1/4 cup)
• 1 jalapeño seeded and chopped
• 1 tsp lime juice
• 1 Tbsp chopped fresh parsley
• Salt and pepper

tzatziki

• 1 English cucumber peeled
• Pinch of salt
• 1 cup whole-milk Greek yogurt
• 1/2 cup crumbled feta cheese
• 2 cloves garlic minced
• 2 Tbsp minced fresh mint
• Optional garnish: additional feta crumbles freshly chopped parsley

instructions

• In a medium bowl, stir together all ingredients for the cucumber tomato salsa. Set aside in the refrigerator until ready to use.
• Grate the English cucumber into a small bowl for the tzatziki sauce. Stir in remaining ingredients for the sauce until well-combined and smooth.
• Warm the pita in a cast iron skillet or griddle pan over medium heat for about 10 to 20 seconds per side until softened.
• Warm the leftover lamb in the microwave.
• To assemble, spread about 1 to 2 Tbsp in the center of each pita. Divide the lamb evenly between the pitas. Top with cucumber tomato salsa, feta crumbles, and fresh parsley.

Cuisine: Greek

Category: Meat

Red Wine Jus is the best sauce to serve with savory and hearty meats! It is incredibly simple to make, with red wine, beef stock, and fresh rosemary. You can make it ahead or while your meat is cooking! Makes 1 cup.

This red wine jus is one of those recipes I’ve carried with me since I first made a rack of lamb, but I never dedicated an entire post to it for some reason.

I suppose I thought it didn’t warrant it’s own recipe post, but then I started using it for so many other recipes (like herb crusted rack of lamb and slow cooker garlic rosemary pot roast).

When you are making something time and tie again, you realize that the dang sauce needs its own dang post!

Red wine sauce (because that’s really what the “jus” stands for, you know?) is savory and full of bold flavor, making it a delicious accompaniment for all those hearty meats you love from steak to lamb and everything in between. It’s not a red wine reduction – instead it’s a flavorful sauce that is simple and easy to master to pair with your favorite hearty meats like lamb, rib roast, or prime rib.

It’s downright sumptuous and it’ll transport your meal to a whole new level.

Unlike other recipes, this is incredibly easy to make and doesn’t require a long time to cook down. Since it’s a small batch (made to serve about 4 to 6), it’s quick to make and the cornstarch gives you a little shortcut which I always appreciate.

When you are already working so hard to create a delicious meal, a simple sauce with lots of flavor can truly elevate the entire meal. Therefore, spend your time perfecting the main and let this red wine sauce be an added bonus to the deliciousness you worked so hard on.

ingredients

garlic – garlic is a must for EVERYTHING, so I have a jar of minced garlic living in my fridge at all times. No smelly hands, no peeling garlic. The best shortcut to pay for, in my opinion. Don’t have garlic handy? Use shallots instead!

red wine – for this recipe, I recommend a full-bodied red like a Cabernet Sauvignon or Shiraz. You can also use a Bordeaux or a Chianti (or some other dry red wine) if you prefer.

beef stock – use homemade or store-bought! I do not recommend using hot water and a bouillon cube, unless you make it before adding it to the recipe.

butter – you can use unsalted or salted butter for this! You’ll season with salt and black pepper to taste at the end, so either works.

rosemary – definitely use fresh rosemary! Dried is ok in a pinch (use half the amount listed), but fresh tastes so much better. If you don’t have rosemary, you can also use fresh thyme!

cornstarch – this is used as a thickening agent for the sauce.

this recipe’s must haves

This sauce recipe is SUPER simple, so you don’t need a lot of tools to get the job done. That’s a big selling point for me, how about you?

First, you’ll need a chef’s knife and cutting board to chop the fresh rosemary leaves.

To make the sauce, you will need a medium or small saucepan, a wooden spoon, and a whisk.

here’s how to make red wine jus

brown garlic

In a medium saucepan, heat the olive oil over medium-high heat. Once the oil is shimmering, add the garlic and brown. This will take about 1 minute.

add cornstarch

Stir in the cornstarch well, until the garlic is coated.

add liquid

Slowly whisk in the wine and beef stock. Simmer over medium heat and cook while stirring frequently, until the mixture is reduced by half. This will take about 5 to 7 minutes. Do not bring it to an aggressive boil.

finish sauce

To finish the sauce, stir in butter and rosemary until the butter has melted. Taste the sauce and season to taste with salt and pepper (I usually add a nice pinch of each).

Keep the sauce warm over low heat until you are ready to serve it.

Pro Tip! Make this easy sauce it ahead of time! This red wine jus stores for up to three days, so it’s great to make before you plan to serve it, especially if you have company coming over. Check the details on how to store and reheat it at the bottom of this post, just before the recipe card!

tips for success

give it time to reduce. This sauce will not be a thick gravy, but it will thicken as it cooks. Make sure you give it the time it needs to reduce enough to coat the back of a spoon well.

use a good wine. I highly recommend using a wine that you would be happy to drink. Not only because you will have enough leftover to enjoy yourself, but also because of the flavor it imparts in the sauce. It doesn’t need to be high end, but don’t buy the cheapest bottle you can find.

the alcohol burns off. For those wondering, the red wine is boiled and reduced which drives off any alcohol. The concentrated flavor is delightful, but it’s alcohol-free at the end.

strain if you want to. You can strain this recipe if you want after cooking! Just use a fine sieve to strain out any solids for a smoother strained jus.

Other tasty red wine recipes to explore: Red Wine Slow Cooker Short Rib Ragu | Slow Cooker Garlic Rosemary Pot Roast | Chorizo Potato Croquettes with Red Wine Dipping Sauce

what red wine is best to use?

For a red wine jus, I recommend using a full-bodied red like a Cabernet Sauvignon, Shiraz or Chianti. A Cabernet Sauvignon is my personal favorite – just be sure to grab something you will enjoy drinking because you’ll have some leftover from the bottle to pour into a glass for yourself!

can I make this non-alocholic?

If you prefer not to use red wine in your recipe at all, you can replace the red wine with an equal amount of beef broth. You won’t get the same flavor profile so it really isn’t a red wine jus at that point. It’s more of just a beef jus, but it still makes an excellent sauce. I would only recommend using beef broth – do not use chicken or vegetable broth.

can I use chicken stock instead of beef stock?

If you only have chicken stock on hand, you can use it in lieu of beef stock. We do recommend using beef stock however, for the richest flavor.

Need some more inspiration for meaty entrees to serve with this red wine jus? Check out my meat mains recipe page!

how to serve red wine jus

I love poached eggs served simply on a slice of toast spread with avocado and topped with some red pepper flakes! If you are looking for some recipe ideas, of course you know I’ve got you covered.

• I love using this jus with my slow cooker garlic rosemary pot roast! It’s the ultimate comfort food.
• This recipe LOVES lamb. Either my herb crusted rack of lamb or chipotle coffee crusted rack of lamb are natural partners for this sauce.
• Red wine jus is a lovely addition to your favorite steak too. I love how the coffee and spicy notes of this chili coffee rubbed steak play with the red wine and herbs in the sauce.
• A classic pairing is with roast beef or prime rib!
• You can also pair this jus with poultry dishes, like roasted chicken or cornish game hen.

storage and reheat

You can make this red wine jus ahead of time! Simply cool before storing in an airtight container in the refrigerator. The sauce will keep for up to three days. Reheat in a saucepan over low heat until warmed through.

Finally, if you make this red wine jus recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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Red Wine Jus

The perfect sauce for any red meat!

4.9 from 50 votes

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Prep Time: 2 minutes mins

Cook Time: 10 minutes mins

Total Time: 12 minutes mins

Servings: 1 cup

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equipment

• Wusthof Knife Set
• Utility Cutting Board
• Wooden Spoon & Scraper
• French Wire Whisk
• saucepan

ingredients

• 2 tsp olive oil
• 2 cloves garlic minced
• 1 tsp cornstarch
• 1 cup red wine Cabernet Sauvignon or Merlot works well
• 1 cup beef stock
• 2 Tbsp butter
• 2 tsp rosemary chopped
• Salt & pepper

instructions

• In a medium saucepan, heat the olive oil over medium-high heat. Add the garlic and brown slightly, approximately 1 minute. Add in the cornstarch and stir until the garlic is coated. Pour in the wine and beef stock.
• Allow the mixture to reduce by half, approximately 5-7 minutes. Stir in the butter and rosemary and season with salt and pepper to taste.
• Keep warm over low heat until ready to serve.

nutrition

Calories: 524kcal | Carbohydrates: 13g | Protein: 6g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 666mg | Potassium: 782mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 711IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg

Calories: 524kcal

Cuisine: Comfort Food