On the Menu: Lamb Gyros with Tzatziki and Sweet Potato Fries

I have a butcher.

I'll admit it sounds kind of funny, a throw-back to the 1950's when a housewife had a local grocer and butcher. They knew not only her name, but the foods she bought and the cuts of meat she liked. 

The fact I have a butcher fills me with vintage nostalgia. 

My husband, on the other hand, thinks it is hilarious.

My butcher was out of lamb, but promised he could special order it and have it available by Monday. 

Products from lamb and goats are quite popular sources of foods in Greece. In fact, remember the goat herder I mentioned in a previous post? He wanted to slaughter and roast a goat for us to eat in celebration at the completion of the dig. (Rumor had it, the Americans complained. So much for a unique cultural experience!)

Some people, however, don't like lamb. It does have a strong flavor. If lamb isn't your cup of tea, then substitute beef or turkey for the lamb in this dish.

Lamb Gyros

Serves 4-5

naan or gyros bread (I make naan bread; the recipe is here)

2-3 medium tomatoes 

tzatziki (recipe follows)

kalamata olives (optional)

sprouts (optional)

For the meat:

1 lb. ground lamb (or substitute)

1/2 onion, minced

1/2 tsp. rosemary

1/2 tsp. oregano

1 clove garlic

salt and pepper, to taste

1. Preheat oven to 350 degrees. 

2. Mix the meat, onion, rosemary, oregano, garlic, salt, and pepper into a medium bowl. Form into a meatloaf and put into a bread pan. Bake for about 40 minutes, or until cooked through.

3. Once the meatloaf is cooked, remove from oven. Increase the oven heat to 400 degrees.

4. Slice the meatloaf thinly. Place strips onto a cookie sheet or large pan and bake for an additional 10 minutes. The meat should be somewhat dried out, but not too crunchy. 

5. Serve meat on naan bread with tzatziki, tomatoes, and sprouts. 

Tzatziki

Serves 6-8

1 large container plain Greek yogurt* (I like Fage)

2 cucumbers, grated*

1 large clove garlic

1 tsp. white vinegar

dried mint (optional)

1. Mix the yogurt, shredded cucumbers, garlic, and vinegar in a medium bowl. 

2. Sprinkle dried mint on the top. Serve immediately.

* Due to the popularity of Greek yogurt, most supermarkets now carry a brand of Greek yogurt. I prefer Fage because it doesn't taste bitter. (I've tried many generic brands and they taste terrible.) If you can't find a brand you like, you can make your own! Take a container of plain yogurt and strain it through several layers of cheesecloth. The longer you strain it, the thicker the yogurt will be. My favorite brand to strain is Mountain High plain yogurt.

** I like to squeeze the extra water out of the cucumbers. This makes the tzatziki less soupy.