Greek American Lamb Gyros Recipes

Steps:

• In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
• Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
• Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy!
• To make Tzatziki sauce:
• In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
• Yield: about 2 cups
• To make Spicy Sour Cream Sauce:
• In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
• Yield: about 1 cup

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
• Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
• Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
• Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
• Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

Steps:

• With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.
• In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.
• Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat.
• Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.
• Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

Steps:

• Combine lamb, kosher salt, pepper, and oregano in medium bowl.
• Mix with hands until homogeneous.
• Cover and refrigerate at least 1 hour or up to overnight.
• Meanwhile, place yogurt in fine-mesh strainer set over small bowl.
• Allow to drain in refrigerator for 1 hour.
• Adjust oven rack to middle position and preheat oven to 300 degrees Fahrenheit.
• Place cold mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.
• Line a rimmed baking sheet with aluminum foil.
• With moist hands, form meat mixture into a rectangle about 1-1/2 inches high, 8-inches long, and 5-inches wide.
• Bake until center of loaf reads 155 degrees Fahrenheit on an instant read thermometer, about 30 minutes.
• Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a week-see note).
• Meanwhile, make sauce.
• Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley; stir to combine.
• Season to taste with salt. Refrigerate, covered, until ready to use.
• Adjust broiler rack to highest position (about 1-1/2 to 2 inches from broiler element). Preheat broiler.
• Slice loaf crosswise into 1/8th to 1/4-inch strips (each strip should be about 5-inches long and 1-1/2 inches wide).
• Lay strips on rimmed baking sheet lined with aluminum foil.
• Broil until edges are brown and crispy, about 2 minutes.
• Tent with aluminum foil.
• Warm bread by placing on a rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.
• Spread 1/4 cup of sauce over each piece of bread.
• Divide meat evenly between sandwiches.
• Top as desired, wrap with foil, and serve.