Serves:
4 people
Cooking Time:
60 minutes
Ingredients
- 1 medium onion, finely chopped
- 2 pounds ground lamb
- 1 tablespoon finely minced garlic
- 1 tablespoon dried Oregano
- 1 tablespoon dried Parsley
- 1 tablespoon ground paprika
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 16 ounces greek yogurt
- 1 medium cucumber, peeled and grated
- Pinch kosher salt
- 4 cloves garlic, finely minced
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- Some pommes frites (one handful per one tortila)
- 8 corn tortillas
- Fresh arugula and tomatoes for toppings
Instructions
- In a bowl mix together onion, the lamb, garlic, Oregano, Parsley, paprika, salt and pepper and knead with hands until you combine all the ingredients together into fine paste.
- Preheat the oven to 325 degrees F.
- Place the lamb 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 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.
- Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
- For Tzatziki sauce, combine in a bowl greek yogurt, cucumber, salt, garlic, olive oil and vinegar. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
- Slice the meatloaf and serve on tortilla with tzatziki sauce, fresh arugula, tomatoes and pommes frite.
