gyro salad with lamb
I love Greek food and if I want it I have to prepare it as we don't have any ethnic restaurants within an hour of our home. I keep ground lamb in the freezer for those days that I wish I could just stop and get a gyro.
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- GYRO MEAT
- 1 pound ground lamb
- 2 cloves garlic, minced
- 1 teaspoon rosemary, dried
- 1 teaspoon oregano, dried
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- TZATZKI DRESSING
- 1/2 large seedless english cucumber
- 1 7/8 ounces greek yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice, fresh
- 1 tablespoon olive oil, extra virgin
- SALAD
- 1 - head romaine lettuce, chopped
- 1 large tomato, diced
- 1 medium red onion, sliced
How To Make gyro salad with lamb
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Step 1GYRO MEAT: Preheat oven to 450-degrees. Combine lamb with the garlic, rosemary, oregano, salt, and crushed red pepper. Knead the mixture until it is quite smooth, like a paste. Form the mixture into four mini ‘loafs’. Place the loaves on a baking sheet and bake for about 15-17 minutes. Cool for 5-10 minutes before thinly slicing.
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Step 2DRESSING: Using a box grater set atop of a bowl, grate the cucumber. Using your hands, squeeze the excess liquid out of the cucumber, reserving the liquid. Place the squeezed cucumber in another bowl. Combine the grated cucumber with the remaining ingredients. GradDually add the reserved cucumber liquid to the dressing until it reaches your desired consistency. Taste and adjust seasonings to your liking. Refrigerate until use.
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Step 3SALAD: Arrange each of the warm, thinly-sliced loaves over the lettuce, tomatoes, and onions. Drizzle with tzatziki dressing.
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