Inspiration: New York Times Cooking
These should be served street style: warm pita slightly, and top with whipped feta, spinach, chopped tomatoes, sliced onion, and gyro meat, wrapped in foil.
Ingredients
1 lb ground lamb 2 tsp kosher salt ½ tsp freshly ground black pepper 1 tbsp dried oregano leaves 1 ½ lemons, plus more to taste 1 bunch scallions, halved crosswise
⅓ cup plus 3 tbsp olive oil
10 oz feta cheese, cumbled
4 oz cream cheese, at room temperature
¼ tsp black pepper
¼ tsp cayenne powder
1 tbsp hot water
½ yellow onion, chopped into 1" chunks
1 clove garlic, sliced
5 slices bacon, cut into ½-inch pieces
Preparation
In a medium bowl, combine the first four ingredients with your hands, mix until seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour. Preheat broiler and line a sheet pan. Juice 1 whole lemon and set aside. Cut the remaining ½ lemon into 3 to 4 thin slices.
In a medium bowl, toss together the lemon slices, scallions, and 1 tbsp olive oil. Place on sheet pan and broil until blackened, tossing occasionally, 7 to 9 minutes. Transfer to a cutting board to cool slightly.
In a food processor, add the feta, cream cheese, ⅓ cup plus 2 tbsp olive oil, lemon juice, black pepper, cayenne, and water. Purée until very smooth, then add scallions. Pulse to combine, leaving some scallion chunks.
Preheat oven to 300° F. Place the lamb mixture in a food processor and add the onion, garlic, and bacon. Process until a smooth puree is formed.
Line a rimmed baking sheet. Shape the lamb mixture into a rectangle, about 8”x5”. Bake until the center of the loaf reaches 155° F, 30 to 35 minutes. Remove from the oven and allow to rest for 15 minutes.
Adjust the oven rack to the highest position and preheat broiler. Slice the loaf of lamb meat crosswise into very thin pieces. Lay the strips on a rimmed baking sheet and broil until edges are browned and crispy, 2 to 4 minutes. Serve and enjoy!
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