Ground Lamb Gyro Meat
3 lbs. ground Lamb
1 ½ tsp. Kosher salt
1 black pepper
1 tsp. dried oregano
1 tsp. cumin
1 tsp. ground marjoram
1 tsp. ground rosemary
1 tsp. thyme
1 medium onion, diced
2 cloves garlic, minced
6 strips bacon, cut into 1” pieces
Tzatziki sauce
Pita bread
Diced tomatoes
Feta cheese crumbles
Shredded Lettuce
In a large bowl, add ground lamb, salt, pepper, oregano, cumin, marjoram, rosemary and thyme. Mix by hand until thoroughly combined. Cover and refrigerate 1 hour.
Preheat oven to 300-degrees F. Add onion and garlic to the blender or food processor. Pulse several times to mince. Add lamb mixture and bacon pieces, in batches, blend,scraping down the sides as necessary.
Line a baking sheet with foil. Transfer the meat mixture to center. Form meat into a rectangle, about 1 ½” high. Bake 45-55 minutes until an instant read thermometer reads 155-degrees F. Remove from oven and let stand 30 minutes before slicing.
Preheat oven broiler to high heat. Line a separate baking sheet with foil. Transfer lamb loaf to a cutting board and carefully slice crosswise into 1/8” thick slices. Arrange slices on baking sheet, leaving a little room between each one. Broil 2 minutes, until slices are hot and edges are crispy. Remove from oven and tent with foil.
Warm pita bread and spread a layer of Tzatziki sauce down the middle of bread. Pile on gyro meat slices and top with shredded lettuce, diced tomatoes and Feta crumbles.
