ingredients:
-for the meat
1 1/2 pounds ground lamb
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano (or 2 tablespoons fresh minced oregano)
1 cup white onion, large diced
1-2 cloves garlic (to taste),peeled and quartered
5 thick slices bacon,cut into 1 inch pieces(do not use maple flavored bacon)
-for Tzatziki sauce
1 cup thick greek style yogurt
1/4 cup real mayonnaise
1 clove minced garlic
juice of 1/2 fresh lemon,@ 1 tablespoon
1 tablespoon fresh dill,chopped
2 tablespoons fresh mint,chopped
1/4 cup cucumber,peeled seeded,finely chopped
Kosher salt and fresh ground black pepper (to taste)
-to serve
soft gyro pita (not pocket style) or Naan bread
Fresh diced ripe tomatos
red or white onion,thinly sliced
shredded iceberg lettuce
Greek salad dressing or extra virgin olive oil and red wine vinegar to marinate
method:
-for the meat
In a medium bowl,combine ground lamb with salt pepper and oregano. Cover and refrigerate @ 2 hours.Please note that this step is absolutely necessary for the meat to come out moist and retain it's juices.
In the bowl of a food processor,toss in diced onion,garlic and bacon pieces. Pulse a few times to chop. Add chilled meat to onion mixture in food processor and pulse until meat is the consistency of pate,scraping down bowl as needed.
Shape into a firmly packed rectangular loaf,1 1/2 inches thick,10 inches long and 5 inches wide.Wrap in plastic and chill 30 more minutes .
Meanwhile ,preheat oven to 300 degrees with oven rack on middle position.
Place cold loaf on a lightly oiled foil lined baking sheet or in an oiled *William- Sonoma Goldstar meatloaf pan with a removable insert(see below)
Bake meatloaf @ 1 hour or until internal temperature has reached 155 degrees when an instant read thermometer is inserted from the end of loaf into the center.
Cool 10 minutes. Loaf may be wrapped and refrigerated when completely cool at this point and kept for up to a week and sliced as needed.
Meanwhile as meatloaf is cooling,combine all ingredients for tatziki sauce in a small bowl. Refrigerate until ready to assemble gyros.
Prep tomatoes,onions and lettuce.Toss veggies for 5 minutes in store bought Greek salad dressing or a simple vinaigrette of 1 tablespoon red wine vinegar, 2 tablespoons extra virgin olive oil , 1/4 teaspoon of salt and 1/4 teaspoon pepper.
To finish,preheat broiler with rack @ 2 inches from heat source. Slice lamb meatloaf into thin 1/4 inch slices and lay in a single layer on a aluminum foil lined baking sheet. Top each slice with a little Kosher salt and pepper and run under broiler @2-5 minutes until slightly crisp around top and edges .
Remove from oven and cover with foil to keep warm.
Toast pita of Naan in the oven or stovetop just until warmed through.
Spread a little Tzatziki in the center of each pita and top with 4 slices meat,lettuce,onion,tomatoes and more sauce. Wrap up each finished gyro in foil or parchment if desired and serve.Garnish with fresh mint or parsley if desired.
yield:4-6 gyros
method:
-for the meat
In a medium bowl,combine ground lamb with salt pepper and oregano. Cover and refrigerate @ 2 hours.Please note that this step is absolutely necessary for the meat to come out moist and retain it's juices.
In the bowl of a food processor,toss in diced onion,garlic and bacon pieces. Pulse a few times to chop. Add chilled meat to onion mixture in food processor and pulse until meat is the consistency of pate,scraping down bowl as needed.
Shape into a firmly packed rectangular loaf,1 1/2 inches thick,10 inches long and 5 inches wide.Wrap in plastic and chill 30 more minutes .
Meanwhile ,preheat oven to 300 degrees with oven rack on middle position.
Place cold loaf on a lightly oiled foil lined baking sheet or in an oiled *William- Sonoma Goldstar meatloaf pan with a removable insert(see below)
Cool 10 minutes. Loaf may be wrapped and refrigerated when completely cool at this point and kept for up to a week and sliced as needed.
Meanwhile as meatloaf is cooling,combine all ingredients for tatziki sauce in a small bowl. Refrigerate until ready to assemble gyros.
Prep tomatoes,onions and lettuce.Toss veggies for 5 minutes in store bought Greek salad dressing or a simple vinaigrette of 1 tablespoon red wine vinegar, 2 tablespoons extra virgin olive oil , 1/4 teaspoon of salt and 1/4 teaspoon pepper.
To finish,preheat broiler with rack @ 2 inches from heat source. Slice lamb meatloaf into thin 1/4 inch slices and lay in a single layer on a aluminum foil lined baking sheet. Top each slice with a little Kosher salt and pepper and run under broiler @2-5 minutes until slightly crisp around top and edges .
Remove from oven and cover with foil to keep warm.
Toast pita of Naan in the oven or stovetop just until warmed through.
Spread a little Tzatziki in the center of each pita and top with 4 slices meat,lettuce,onion,tomatoes and more sauce. Wrap up each finished gyro in foil or parchment if desired and serve.Garnish with fresh mint or parsley if desired.
yield:4-6 gyros
