Breakfast Lamb Gyros with Avocado Tzatziki Recipe
Perfect for entertaining and switching up your go to breakfast sandwhich. Lamb roast dry rubbed with spices and roasted in the oven sliced thin and layered on warmed mini naan with fluffy scrambled eggs and creamy avocado tzatziki sauce.
How to Make the Best Breakfast Lamb Gyros with Avocado Tzatziki
This breakfast lamb gyros recipe is a showstopper that transforms your morning meal into something truly special. Perfect for brunch entertaining or when you want to impress family with a breakfast that goes beyond the ordinary, these Greek-inspired gyros are loaded with tender, spiced lamb and finished with a creamy avocado tzatziki that takes them to the next level.
Why You’ll Love This Recipe
The beauty of breakfast lamb gyros lies in the combination of flavors and textures. The lamb is coated in a warm blend of Middle Eastern spices—coriander, cumin, and marjoram—that give it an authentic gyro flavor without any fuss. The avocado tzatziki sauce brings cool creaminess and bright herbal notes that perfectly balance the rich, spiced meat. Fluffy scrambled eggs and warm naan bread complete the sandwich, making it feel like a complete meal that’s actually quite simple to execute.
Make-Ahead Tips
One of the best parts about this recipe is how well it works for entertaining. You can season the lamb roast the night before, letting the salt work its magic to tenderize the meat. The avocado tzatziki can be prepared up to 4 hours ahead and refrigerated. On the morning you’re serving them, simply roast the lamb, scramble the eggs, warm the naan, and assemble. Your guests will think you’ve been cooking all morning!
Breakfast Lamb Gyros with Avocado Tzatziki
Perfect for entertaining and switching up your go to breakfast sandwhich. Lamb roast dry rubbed with spices and roasted in the oven sliced thin and layered on warmed mini naan with fluffy scrambled eggs and creamy avocado tzatziki sauce.
Ingredients
Dry Rubbed Lamb Roast
Gyro Assembly
Avocado Tzatziki Sauce
Instructions
Dry Rubbed Lamb Roast
- Season the lamb with the dry rub, preferably the night before to let the salt tenderize the roast, but it can be done the day of cooking as well. In a small bowl combine all spices. Remove the lamb from the packaging and pat dry with paper towels. Generously rub the spice rub all over the roast. If preparing the night before, lightly cover with wrap and return to the fridge.
- Preheat the oven to 375°F, while the oven preheats let the roast rest at room temperature. Line a baking sheet with foil and set a wire baking rack over the sheet pan. Place the dry rubbed lamb roast on top of the rack. Roast in the oven on the middle rack for 1 hour and 30 minutes to 1 hour and 45 minutes or until the center of the roast reaches 160°F. Remove from the oven and let rest for at least 15 minutes, up to 30 minutes.
- After resting, remove any netting from the roast and slice as thinly as possible.
Avocado Tzatziki Sauce
- In a large bowl, mash the avocado. Add the yogurt and whisk together vigorously until mostly smooth.
- Combine the garlic, cucumber, vinegar, salt and dill with the avocado yogurt mixture. Return to the fridge until everything is ready to serve.
Fluffy Scrambled Eggs
- In a medium size bowl, beat the eggs with a whisk. Heat a non stick skillet over medium heat and melt the butter. Add the whisked eggs.
- As the eggs begin to cook 'scrape' them from the bottom of the pan with a rubber spatula until fluffy and just cooked.
Assembly
- Either in the oven or the microwave, warm the naan flatbread. Layer with slices of lamb, scrambled eggs and generous spoonful of avocado tzatziki. Serve immediately and enjoy!
Notes
- Season the lamb the night before for more tender, flavorful meat.
- The avocado tzatziki sauce can be made up to 4 hours ahead and refrigerated.
- For thinner lamb slices, partially freeze the roast before slicing.