Lamb Gyro Pizza with "Tzatziki Sauce"

Minced onions in tea towel:


Squeezing out excess water from onions:


Grinding lamb cubes in food processer with onions and herbs:


Into a loaf pan, bake at 350 for 45 minutes or until inner temp reaches 170:


Let rest on rack for 20 minutes:


Slice in 1/4 inch slices and lay out on pizza crust that has been brushed with extra virgin olive oil and top with chopped tomatoes and feta cheese, season with salt, pepper and garlic powder:






Lamb Gyro loaf

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 350 degrees F.

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 45 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat.
Let sit to rest for about 20 minutes. Slice loaf into 1/4 inch slices.

Make pizza crust while the loaf cooks. Or serve on pita bread for a classic gyro sandwich.

I made my own version of Greek Tzatziki sauce:


1/2 cup sour cream
1 clove garlic, minced
1 teaspoon red wine vinegar
pinch of sea salt
1 quarter of a peeled and seeded cucumber that has been minced

Mix all together. Let sit for an hour to meld flavors.


My dinner plate:

Irish stew

The simple goodness of lamb and roast vegetables tasting of themselves. So delightful on a autumn evening.

Irish Stew

-2 pounds boneless shoulder of lamb, in 1 1/2 inch cubes
-2 Tablespoons shortening
-1 cup 1/2 inch carrot slices
-1 cup cubed white turnip
-1 potato, peeled and cubed
-1 onion, sliced
-salt to taste
-freshly ground pepper

Take care to trim off most of the lamb fat.

Melt the shortening in a heavy pot, add the lamb cubes, and brown them well on all sides.

Stand back while you pour 2 cups of boiling water over the lamb-it will sizzle and sputter.

Cover and simmer for one hour.

Add the carrot, turnip, potato, onion and salt and pepper, cover and simmer 30 minutes longer or until the vegetables are tender.

Serves 6

Lamb and Raisin pie

Saute' ground lamb


I improvised and added spinach to the recipe:


Allspice sounds weird, but it was amazing!


Brush the puff pastry with and egg wash before baking.


SO yummy! I will make this one again.


1 1/2 pounds ground lamb
2 cups chopped onion
1 tablespoon minced garlic
2 14 1/2-ounce cans diced peeled tomatoes, drained
3/4 cup brown raisins (put them in a micro-safe bowl and add 1/4 cup water, cover and nuke for a minute and leave covered for a few minutes to hydrate them.)
1 teaspoon ground allspice
1/3 cup pine nuts, toasted
3 tablespoons chopped fresh mint


1/2 package frozen puff pastry (1 sheet), thawed (*see note at bottom)
1 egg, beaten to blend


Sauté lamb in large nonstick skillet over medium-high heat until cooked through, breaking up meat with fork, about 7 minutes. Using slotted spoon, transfer to plate. Pour off all but 1 tablespoon drippings from skillet. Add onion and garlic; sauté until; tender and golden, about 5 minutes. Return lamb to skillet. Add tomatoes, raisins and allspice and simmer until juices evaporate, about 5 minutes. Stir in pine nuts and mint. Season with salt and pepper.

Preheat oven to 425°F. Roll out puff pastry sheet on floured work surface to 14-inch square. Put filling into a 13x9 baking dish. Lay puff pastry over and brush on egg wash. Bake for 20 minutes.

*Disclaimer: I had some puff pastry but not enough. I don't know why it didn't "puff" up like it should...maybe it was an old batch...but the finished pie was just as tasty. I do suggest that you make sure that your pastry is fresh. I imagine that you could make a pie crust, but there is something about puff pastry and lamb that is so classic!
Also, I didn't have the pine nuts on hand, but I used chopped almonds instead. I guess it wasn't such a big deal, but maybe the pine nuts would have been better.
All in all, this pie was a great success. The family enjoyed it very much.