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!
First, I don't have a rotisserie and I ignored that part. Second, I mixed the meat by hand. Third, I used fresh rather than dried herbs in the meat. I made the sauce exactly as directed. When the lamb came out of the oven, I drained away the fat, and served it nice and hot with the tzatziki and the suggested garnish--it all disappeared. So even though I didn't make it in the pate like fashion in the recipe, I found the flavor to be wonderful--so five stars it is.