Prep 30 mins
Cook 1 hr 15 mins
I found this on the internet somewhere and it said you could wrap the loaf tightly in plastic wrap and chill it overnight. Then you could actually cook it in your rotisserie. I tried that and it didn't work lol. So I followed their directions for making a loaf. It was delicious. I will include the directions for rotisserie but don't holler if it doesn't work. Time does not include draining yogurt, or chilling loaf overnight.
- 1⁄2 cup medium onion, finely chopped
- 2 lbs ground lamb
- 1 tablespoon fresh garlic, finely minced
- 1 tablespoon dried marjoram
- 1 tablespoon dried ground rosemary
- 2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 16 ounces plain yogurt
- 1 medium cucumber, peeled, seeded, finely chopped
- 1⁄8 teaspoon kosher salt
- 4 garlic cloves, finely minced
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 5 -6 mint leaves, finely minced
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped tomato
- 1⁄2 cup feta cheese
- Process the onion in food processor for 10 to 15 seconds.
- Put into dish towel and squeeze almost all juice and discard juice.
- Return onion to food processor and add lamb, garlic, marjoram, rosemary, salt, and pepper.
- Process about 1 minute until it becomes a fine paste.
- Scrape sides occasionally.
- TO COOK IN ROTISSERIE:.
- Form the meat mixture into a loaf.
- Roll tightly in plastic wrap removing all air pockets.
- Twist ends so wrap is tight.
- Refrigerate at least 2 hours or overnight.
- Place meat on rotisserie skewer.
- Place aluminum foil, shaped like a bowl, underneath to catch drippings.
- Cook on high for 15 minutes.
- Reduce to medium and cook 30-45 minutes, until inside temp is 175.
- TO COOK IN OVEN AS LOAF:.
- Preheat oven to 325.
- Place mixture in loaf pan.
- Place loaf pan in water bath and bake for 60-75 minutes.
- Temp should reach 165-170.
- Remove from oven and drain off fat.
- Place loaf pan on cooling rack.
- Place something heavy (such as a brick wrapped in aluminum foil) directly on top of meat fof 15-20 minutes.
- TZATZIKI SAUCE:.
- Place yogurt in a tea towel, suspend over a bowl and drain for 2 hours in refrigerator.
- Place the chopped cucumber in a tea towel and squeeze to remove the liquid.
- Discard liquid.
- Combine drained yogurt with all other sauce ingredients.
- Store in refrigerator in air tight container up to a week.
- TO SERVE:.
- Slice lamb and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Really wonderful. Tastes like Gyros. I used 1 lb ground sirloin and 1 lb ground lamb. The tzatziki was wonderful, very fresh tasting. Loved it sliced thin in a tortilla or wrap with lettuce and the sauce. YUM.
DH and I made this lamb recipe tonight in a loaf pan for dinner and thought it was nice. We halved the recipe, so the cooking time was less. I used a pre-made Tzatziki sauce that I have used before from a gourmet market, so this review just pertains to the loaf. For the loaf and the condiments, I followed the directions as posted and used a fresh heirloom tomato from my garden. The prep was easy and we also mixed the meat by hand, like Chef Kate. Thanks for an easy, tasty dinner.
My husband pronounced this recipe delicious. He has been slurping for this particular lamb sandwich for quite some time. Me? It smelled yummy but I did not taste it because of my sensitivity to onion and garlic. The recipe is easy (I did it in the oven in a loaf pan)and a real keeper. I omitted the cuke because I didn't have any and I subbed Champagne vinegar for the red wine vinegar for the same reason. I used garlic powder instead of fresh garlic in the sauce and I used a large flour tortilla warmed in the microwave instead of pita. Thanks for sharing, CoolMonday! BTW, my hubby is a retired chef so I consider his opinion pretty reliable. Five stars all the way!