Lamb Gyro Meat with Tzatziki

 Lamb Gyro Meat with Tzatziki

adapted from Food Network

Most of the gyro meat recipes I have seen are  made with leg or shoulder meat. This one was a bit easier with ground lamb. It is cooked like a meatloaf and then compressed.

I also prefer a pita with a pocket versus a pocket-less pita or flatbread. The ones I make are light and airy and actually puff up unlike the commercially available ones.

You can lower the point count by 3 Blue points using a reduced fat pita like Joseph's. I had the urge to bake bread so we are splurging today.

Makes 4 servings                                                   11 WW Blue points / serving   

1/2 medium onion, chopped

1 lb. lean ground lamb

1 1/2 tsp. finely minced garlic

1 1/2 tsp. dried marjoram

1 1/2 tsp. dried rosemary 

1 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

4 Tbsp. Tzatziki sauce  

4 white pita pockets, purchased or homemade 

Sliced tomato

Sliced onions

Shredded lettuce

3 Tbsp. reduced-fat Feta cheese    

1. Preheat oven to 325F.
2. Put the onion in a food processor and pulse for 10-15 seconds or until finely chopped.
3. Turn out the onions onto a kitchen towel and squeeze out the excess water. Return the onion to the food processor.
4. Add the lamb, garlic, marjoram, rosemary, salt and pepper until it forms a fine paste, about 1 minute.
5. Place into a mini loaf pan; place the loaf pan into a water bath.
6. Cook in the preheat oven for about 75 minutes or until the internal temperature reaches 165F.
7. Drain any fat in the pan and place the pan on a cooling rack.
8. Place a brick wrapped in foil or a cast iron grill press on top of the meat. Allow it to rest until the internal temperature reaches 175F, about 15 -20 minutes.
9. Slice and serve in a pita with 1 Tbsp. tzatziki, 2/3 Tbsp. feta and vegetables as desired.

Enjoy!

                             

Tzatziki Sauce

Tzatziki Sauce

adapted from Food Network

This tzatziki sauce is a variation using yogurt, cucumber, garlic, olive oil, and fresh mint instead of dill. 

By using a thicker Greek yogurt prevents you from having to strain regular yogurt for 2 hours in a kitchen towel suspended over a bowl for 2 hours.

Refrigerate leftover sauce in an airtight container in the refrigerator. It makes a great dip for vegetables.

Makes 16 servings                                                   0 WW Blue points / serving

1 cup plain non-fat Greek yogurt

1/2 medium English cucumber, chopped

Pinch Kosher salt

2 cloves of garlic, minced

1 tsp. red wine vinegar

3 mint leaves, finely minced

1 tsp. Eridanous Tzatziki seasoning (optional, available at Lidl)

1. Place the cucumber in a kitchen towel and squeeze to remove excess liquid.
2. In a food processor, combine the yogurt, cucumber, salt, garlic, vinegar. mint and seasoning if using.
3. Pulse to combine to desired consistency.

Enjoy!