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These sandwiches are definitely a crowd pleaser in my book. Can they even be called sandwiches? I read somewhere that the taco is actually a variation of the gyro. Whatever, they are tasty and without a doubt the great taste is a combination of the garlicky tzatziki sauce with the roasted lamb and mint. In this preparation, I think i minced up 12 cloves of garlic. We like garlic. We simply did not breathe after eating the gyros. Actually, it wasn’t anything that a few Listerine strips couldn’t handle, but oh did they sting!
I remember my first gyro was in a mall in Willow Grove Pennsylvania, oh some 1375 moons ago. Naturally I, as did most everyone else, called them “jy-rows". It wasn’t until later when my stepfather, who was Greek, corrected me. I think I actually argued the point, but then again, I didn’t like him very much, so the correction was ill received.
I didn’t realize how easy gyros are to make until an episode of Good Eats when Alton made them. He made two varieties, one over a grill on a spit, which I assume is more traditional, and one in a loaf pan. I chose the latter for mine, as I don’t have use of a spit.
2 pounds ground lamb
1 medium onion diced
1 tbsp minced garlic
1 tbsp dried marjoram
1 tbsp dried ground rosemary
2 tsp salt
1 ts black pepper
For tzatziki sauce:
16 ounces plain Greek yogurt
1 medium cucumber, peeled, seeded, chopped
5-7 cloves garlic, finely minced (I used 10 or 11)
1 tbsp olive oil
2 tsp red wine vinegar
6 mint leaves minced
In a food processor, shred the onion.
Remove the onion and place in a tea towel. Squeeze until most of the juice is out of the onion and return the onion to the processor.
Bake in the oven for an hour to an hour and fifteen minutes, until lamb reaches a temperature of 165-170 degrees.
For the sauce…
Drain the yogurt. I suspended it on a towel over a bowl, but it didn’t give off any liquid. Who knows?
To serve, slice the lamb thinly. I used an electric knife to make light duty of it. Put meat in a pita, top with tomato, onion, and sauce. This is a great fast food meal, even if it does take about an hour. Now, what to do with that leftover sauce?
Loving your criss-cross potatoes too!
besutiful job - really
i may make this soon
although i must say that i am a fan of just sliced lamb rolled up in a similar setting.
basically - i heart lamb.
yes i doooooo...
Hey What a great post, this recipe is sooooo yummy !!
I found your site from jeenas forum.
Nikki - I thought that you posted about your gyros. Oh well. Make sure that you blog about them the next time you do.
Sharon - I didn't realize it either - that is until the great one, Alton, made them on Good Eats. I was floored on how easy they were to make.
Claudia - Thanks for stopping in and for the kind words. You and I are in the same "I heart lamb" department. As a matter of fact I just bought a leg for this upcoming Sunday. Seven hour leg of lamb!
New Cook - Thanks for hitting me up. Be sure and stop in from time to time. I am sure that I'll be seeing you in the forum.
Looks so good and we especially love the wickedly good waffle fries.
Gosh your faces are so fun to add! )" alt=")" class="middle" width="15" height="15" />
Sam - thanks for stopping by. They were quite tasty.
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