Gyros with radish tzatziki sauce

Ingredients:

Marinade and gravy:

• 1 leg of lamb, boneless (about 1.8 kg)
• Grilled flatbreads or pitas with a hollow inside for serving
• 2 cups of white wine
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup olive oil
• 8 cloves of garlic
• Zest of 1 lemon
• Salt and ground black pepper
• Grilled plum tomatoes (see recipe below)
• 1 cup vinaigrette sauce (see recipe below)
• Tzatziki sauce with radishes (see recipe below)
• Leaves from 3 large sprigs of oregano, plus a little extra for garnish
• Leaves of 3 large sprigs of rosemary

Grilled Plum Tomatoes:

• 8 plum tomatoes, sliced ​​into very thick circles (remove the stems first)
• Canola oil for grilling
• Salt and ground black pepper

Vinaigrette sauce:

• 6 tablespoons red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons Dijon mustard
• 1 tbsp. clover honey
• 1 cup olive oil, plus more for drizzling

Tzatziki with radishes:

• 3/4 tbsp. finely grated radishes
• 1/4 small red onion, finely grated
• 3/4 cup natural yogurt
• 3 finely chopped cloves of garlic
• 2 tablespoons chopped fresh dill
• 1 teaspoon lemon zest
• 1/4 tsp coarse salt
• 1/4 tsp ground black pepper

Preparation:

1. Marinade and gravy:
   
   For meat: In a blender, combine white wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary, and pepper and blend until smooth. Pour half of the mixture over the roast and turn the leg over to coat it completely. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Refrigerate the remaining half of the marinade to use for making a gravy while roasting.
   
   An hour before roasting, remove the leg of lamb and marinade from the refrigerator and let stand at room temperature.
2. Preheat a gas or charcoal grill with a rotisserie spit to high heat.
   
   Season the entire leg with salt and pepper and secure it to the skewer according to the manufacturer's instructions. Tie with kitchen string every 2.5 cm.
   
   Grill until the internal temperature of the meat reaches 175°F (77°C), about 1 hour 15 minutes to 1 hour 30 minutes for a gas grill, and 1 hour 45 minutes to 2 hours for a charcoal grill. Cooking time will vary depending on the type of grill and how hot the coals are. Baste the meat frequently with the remaining wine mixture. Remove from the spit, place on a large cutting board, and let rest for 15 minutes.
3. Slice the leg across the grain into thin, translucent slices. Place a few slices of meat in the center of each flatbread, top with grilled tomatoes, drizzle with vinaigrette, sprinkle with fresh oregano, and serve with radish tzatziki sauce.
4. Grilled Plum Tomatoes:
   
   Preheat the grill to medium-high heat. Brush the tomatoes with olive oil and season both sides with salt and pepper. Grill until soft and charred. Flip and grill the other side until soft and charred.
5. Vinaigrette sauce: Combine wine vinegar, lemon juice, Dijon mustard, honey, salt, and pepper. Slowly whisk in the olive oil until emulsified.
   
   Tzatziki with radishes: Place the radishes and red onion in a medium-mesh sieve. Place a small plate on top and let sit for 30 minutes to remove excess liquid.
   
   Transfer the strained mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 1 day before serving.