Central Texas-Style BBQ Lamb Gyro

Mala-Spied American Lamb Shank, Pickled Onions, Cucumbers, Fresh Herbs, Mint Yogurt, Flaky Roti

Chef Simone Tong of Sí Baby-Q | Austin TX
Yield: 6 servings

“This dish is a fusion of bold flavors inspired by my love for the rich, smoky traditions of Texas BBQ and my nostalgic affection for the iconic food trucks of New York City. The lamb shank, seasoned with a mala spice rub reflecting my Sichuan culinary roots, is smoked over Post Oak wood, paying homage to the Central Texas BBQ techniques I admire. American lamb’s mild, buttery flavor provides an ideal base to carry the bold spices and smoky depth, while its exceptional tenderness and marbling ensure the lamb shank remains juicy and flavorful throughout the long cooking process. Pairing the lamb with flaky roti, minty pesto yogurt, and pickled red onions creates layers of textures and flavors that echo the diverse and bold spirit of New York City street food, while the locally inspired ingredients connect the dish to its Texas roots. This gyro is not just a celebration of flavors; it’s a story of blending nostalgia with innovation, made possible by the premium quality of American lamb. Its consistent sizing, higher yield, and sustainable production further elevate the dish, making it a tribute to both the past and present.” — Chef Simone Tong

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Adapted by StarChefs  |  January 2025  |  Photo: Jessica Attie

INGREDIENTS

Mala Spice Rub:
2 tablespoons toasted Szechuan peppercorns, ground
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
1 tablespoon kosher salt
2 teaspoons ground black pepper

Lamb Gyro:
American lamb shank
Apple cider vinegar

Pickled Onions:
1 red onion, thinly sliced
1 teaspoon kosher salt
½ cup rice vinegar
¼ cup granulated sugar

Mint Yogurt:
2 cups mint leaves, chopped
1 cup Thai basil, chopped
⅓ cup toasted pecans
⅓ cup parmesan
2 cloves garlic
½ cup olive oil
1 cup Greek yogurt
Juice and zest of 1 lime
Kosher salt
Ground black pepper

Flaky Roti:
250 grams all-purpose flour
1 teaspoon kosher salt
15 grams light brown sugar
15 milliliters grapeseed oil

To Assemble and Serve:
3 baby Persian cucumbers, thinly sliced
Chopped scallions
Chopped cilantro leaves
Chopped Thai basil
Lime wedge

METHOD

For the Mala Spice Rub:
In a small mixing bowl, combine all ingredients. Set aside.

For the Lamb Gyro:
In a large mixing bowl, generously season lamb with Mala Spice Rub on all sides. Transfer to a sealed bag and refrigerate overnight. The next day, heat a smoker with post oak wood to 225°F. Place lamb, fat side up, in the smoker. Smoke 1 hour. Spritz lamb with apple cider vinegar. Increase smoker heat to 250°F. Cook 2 hours. Increase smoker heat to 275°F. Cook 1 hour. Transfer lamb to a hotel pan. Wrap pan tightly with aluminum foil. Increase smoker heat to 300°F. Cook additional 2 hours, or until internal temperature of the lamb reaches 195°F. Let rest 2 hours, or until internal temperature of lamb drops to 160°F. Shred lamb, reserving lamb meat and lamb fat separately. 

For the Pickled Onions:
In a mixing bowl, toss onions with salt until evenly coated. Let sit 15 minutes at room temperature. In a saucepan over medium-high heat, combine rice vinegar, sugar, and ¾ cup water. Cook until sugar has fully dissolved. Pour pickling liquid over onions. Let cool. Once cooled, cover and refrigerate.

For the Mint Yogurt:
In a blender, combine mint, basil, pecans, cheese, garlic, and lime. With the blender running, slowly stream in oil until mixture is fully emulsified. Add yogurt and blend until high speed until smooth. Taste and adjust seasoning with salt and pepper. Transfer to an airtight container and refrigerate.

For the Flaky Roti:
In a large mixing bowl, combine flour, salt, and sugar. Slowly incorporate oil and 150 milliliters warm water until dough comes together. Transfer dough to a floured work surface. Using gloved hands, knead 10 minutes. Brush with additional oil. Transfer to an airtight container and let sit 1 hour at room temperature. Once proofed, weigh dough. Divide evenly into 6 portions. Brush with additional oil. Using the accordion method, fold each piece of dough, then coil each into a spiral. Let sit 20 minutes at room temperature. Once rested, roll each spiral into a 5-inch disc. Set aside. In a skillet over medium heat, warm 1 tablespoon reserved Lamb Gyro fat. Add 1 disc and cook 2 minutes. Flip and cook additional 2 minutes, or until golden brown. Repeat for remaining discs. Let cool. 

To Assemble and Serve:
Place 1 Flaky Roti on a serving plate. Smear with 1 tablespoon Mint Yogurt. Fold Flaky Roti to form a pocket and fill with desired amount Lamb Gyro followed by cucumbers, scallions, Pickled Onions, and cilantro. Drizzle with additional Mint Yogurt. Serve with lime.

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