Gyros

Yum!  We have a great source for lamb from a local farm.  The gyros we make with it are excellent.

I put the lamb with some beef in the food processor, along with spices, and process until it is a paste.  Then, I shape and compress  it into a lined loaf pan.  Bake, slice thinly, and it’s as close as we can get at home to the “real thing”.

thinly sliced mixture of lamb and beef

thinly sliced mixture of lamb and beef

I made a double-batch in December and froze one loaf before baking.  The convenience of just pulling it out of the freezer this morning and popping it into the oven tonight was great.

We tried a new brand of pita tonight- it was good, but I can’t remember what it’s called.

Sometimes we put the fillings inside the pita, pocket-style

Sometimes we put the fillings inside the pita, pocket-style

I’ve started making the tzatziki sauce with sour cream instead of yogurt, and Mark approves.  He also said that tonight’s meat was extra delicious.  Since it should taste exactly like the gyro meat we ate in December, I wonder if the baking method affected it today.  I cooked it 45 minutes instead of 1 hour, then set it into the fireplace oven (around 225 to 250) for another hour while I baked the french fries.   Or maybe the weeks in the freezer caused the flavors to meld better.  Or maybe he was hungrier tonight.

We finished off the frozen french fries from last fall.  They were good, as was the applesauce.

Sometimes we put the toppings on top of the pita like a tostata

Sometimes we put the toppings on top of the pita like a tostata

We did have leftovers of the meat, though.  That’s a bit strange.

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