Lamb
Homemade Lamb Gyros
A seasoned lamb loaf baked, sliced thin and tucked into warm pitas with tzatziki, tomato and onion.
- Prep
- 25 mins
- Cook
- 50 mins
- Total
- 1 hr 25 mins
- Serves
- 6
- Level
- Medium
Processing the lamb with garlic and herbs gives it the dense, sliceable texture of a gyro. It bakes in a loaf pan in under an hour, and thin slices are crisped in a skillet before serving. The loaf is done at 160°F (71°C) internal temperature. Squeeze the grated cucumber dry for a thick tzatziki.
Ingredients
Serves 6
Directions
- Heat the oven to 350°F (175°C). Combine the lamb, onion, 3 cloves of the garlic, oregano, cumin, marjoram, salt and pepper in a food processor and pulse 15 to 20 times until it forms a sticky paste.
- Press the mixture firmly into a 9x5-inch (23x13 cm) loaf pan. Set the pan in a baking dish and pour in hot water halfway up the sides.
- Bake 45 to 50 minutes, until the center reaches 160°F (71°C). Pour off the fat and rest the loaf 10 minutes.
- Meanwhile, stir the yogurt, cucumber, lemon juice, dill, remaining garlic and a pinch of salt together for the tzatziki.
- Slice the loaf thinly. Crisp the slices in a hot skillet 1 to 2 minutes per side, if you like.
- Fill the warm pitas with lamb, tzatziki, tomato and onion.
Tips and make-ahead notes
- No food processor? Knead the mixture by hand for 2 minutes until sticky.
- Bake the loaf a day ahead and slice and crisp it just before serving.
- The tzatziki keeps 2 days refrigerated.
Nutrition per serving
- Calories
- 520
- Carbohydrates
- 40g
- Protein
- 33g
- Fat
- 25g
- Fiber
- 3g
- Sodium
- 930mg
Estimated. Values change with brands, portion sizes and substitutions.
