Thursday, October 13, 2011

Lamb Gyro Platter with Tzatziki Sauce

Ever since we moved away from the city, and access to just about every kind of cuisine possible, I have been learning to recreate some of my favorite restaurant foods in my kitchen.  Something that I crave often is NYC street food.  A plate of lamb on rice with grilled onions; lots of white and lots of red sauce, of course.  I'm salivating just thinking about it!  This is my version of this NYC classic and I have to say it's pretty darn close the real deal!  I must admit, this does take some time (mostly oven cooking time) but it is so worth the wait!

1 med Onion, finely chopped

2 lbs Ground Lamb
1 Tb Minced Garlic
1 Tb Dried Marjoram
1 Tb Dried Ground Rosemary
2 tsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
2 Tb Olive Oil
1 med Onion, thick sliced
1/2 tsp Dried Marjoram
1/2 tsp Dried Ground Rosemary
Tzatziki Sauce (Recipe Below)
Sriracha Sauce
1 Tomato, diced
2 c. Shredded Iceberg Lettuce
1 Cucumber, diced

Preheat the oven to 325 degrees F.

Process the onion in a food processor for 10-15 seconds then place on a towel and squeeze out almost all of the juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper.  Process until it is a fine paste, about 1-2 minutes, stopping as needed to scrape down the sides.

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 60-75 minutes or until the mixture reaches 165 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 20 minutes. Slice and set aside.  In a large skillet, fry the onion slices in the olive oil and add the sliced lamb, marjoram, and rosemary.  Fry until well browned.  Serve on rice with tzatziki sauce, sriracha sauce, tomatoes, lettuce, and cucumber.

Tzatziki Sauce

8 oz Plain Yogurt
Kosher Salt, to taste
2 cloves Garlic, finely minced
1/2 Tb Olive Oil
1 tsp. Red Wine Vinegar
2-3 Mint Leaves, finely minced

In a medium mixing bowl, combine all ingredients.  Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

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