Ingredients

• 2 pounds boneless lamb leg or shoulder, trimmed of excess fat and cut into 1 1/2-inch chunks
• 3 cloves garlic, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 3 tablespoons olive oil, divided
• Juice of 1/2 a lemon
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 pocketless pita bread
• 2 tomatoes, thinly sliced
• Shredded iceberg lettuce
• 6 ounces feta, crumbled
• Tzatziki Sauce, Serena Palumbo's recipe follows
• Spicy Sour Cream Sauce, Serena Palumbo's recipe follows
• 1 small cucumber, grated
• Bunch fresh mint, leaves finely chopped
• Zest of 1 lemon
• 1 cup Greek-style yogurt
• Kosher salt
• 1 cup sour cream
• Zest and juice of 1 lemon
• 2 tablespoons sriracha sauce
• Kosher salt

Instructions

1. In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
2. 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. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
3. 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. Transfer to a serving platter, fold and enjoy!
4. To make Tzatziki sauce:
5. In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
6. Yield: about 2 cups
7. To make Spicy Sour Cream Sauce:
8. In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
9. Yield: about 1 cup