Gyros!!

When i was  a kid in Rockford, we used to go to Unckle Nick's for the world's best gyros. I have YET to experience gyros like those. The best part was the meat. I mean who doesn't love tender lamb, crisp lettuce with tangy tzatziki, red onion, and feta? This brought back fond childhood memories. I paired it with the faux-coccia bread adapted  from Malika of Fit Rich Woman. Deeeelish! Hope you love it as much as we did! 

Gyro Meat with Tzatziki Sauce

Ingredients

        1 medium onion, finely chopped or shredded

        2 pounds ground lamb

        1 tablespoon finely minced garlic

        1 tablespoon dried marjoram

        1 tablespoon dried ground rosemary

        1 tablespoon kosher salt

        1/2 teaspoon freshly ground black pepper

        Tzatziki Sauce, recipe follows

Directions

Preheat the oven to 325 degrees F.

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve with tzatziki sauce, chopped onion, tomatoes and feta cheese.

Tzatziki Sauce:

8 ounces plain  full fat greek yogurt

1/2 medium cucumber, peeled, seeded, and finely chopped

Pinch kosher salt

2 cloves garlic, finely minced

½  tablespoon olive oil

1 teaspoons red wine vinegar

2-3 mint leaves, finely minced

Store in the refrigerator in an airtight container for up to a week.

Yield: 1 cup