Lamb Gyros Recipe
User Reviews
4.5
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Prep Time
1 hr 15 mins
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Cook Time
35 mins
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Additional Time
15 mins
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Total Time
2 hrs 5 mins
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Servings
4 to 6 servings
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Calories
607 kcal
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Course
Main Course
Lamb Gyros Recipe
Description
The ground lamb is seasoned simply with kosher salt, black pepper, and fresh oregano, then combined with chunks of yellow onion, sliced garlic, and bacon through food processor blending. Baking the mixture in a loaf pan at a low temperature ensures even cooking without drying out, while a rest period after baking allows juices to settle.
The loaf is then sliced very thinly and finished under the broiler for a brief crisping, creating delicate slices suitable for assembling traditional gyros. Serving with pocketless pita bread, tzatziki sauce, tomato, and sliced onions completes the classic presentation.
Resting the meat loaf and slicing it thinly are critical steps for texture and authentic gyro-style serving. The recipe is adapted from a trusted source and calculates nutrition per serving.
Ingredients
For the Gyro Meat:
- 1 pound lamb ground
- 2 teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons oregano fresh leaves
- ½ yellow onion cut into 1-inch chunks
- 1 clove garlic sliced
- 3 ounces Bacon or 5 slices sliced bacon, cut into ½-inch pieces, slab
To Serve:
- pita bread pocketless
- tzatziki sauce
- tomato coarsely chopped
- yellow onion thinly sliced
Instructions
- Make the Gyro Meat: In a medium bowl, combine the ground lamb, salt, pepper and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight.
- Preheat oven to 300 degrees F. Place the lamb mixture in the bowl of a food processor and add the onion, garlic and bacon. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.
- Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide. Bake until the center of the loaf reaches 155 degrees F on an instant-read thermometer, 30 to 35 minutes. Remove from the oven and allow to rest for 15 minutes.
- Adjust the oven rack to the highest position (1½ to 2 inches below broiler element) and preheat broiler. Slice the loaf of lamb meat crosswise into very thin pieces (they should be about ⅛-inch thick; no more than ¼-inch thick). Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes. (I did this in two batches, as I couldn't fit all of the sliced meat on one baking sheet.) Be sure to keep an eye on it, as the broiler works quickly!
- Serve the Gyros: Warm up the bread either in the microwave (30 seconds), on the stovetop or in the oven. Top each with ¼ cup of tzatziki sauce, chopped tomatoes, sliced onions and gyro meat. Wrap with foil and serve.
Notes
- Let the seasoned lamb mixture rest refrigerated for at least 1 hour or overnight for better flavor integration.
- Rest the baked meat loaf 15 minutes before slicing to retain juiciness.
- Slice the loaf thinly (about ⅛-inch thick) for proper gyro texture and layering.
- Serve with pita, tzatziki, tomato, and onions for a classic gyro experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 40g | 13% |
| Protein | 28g | 56% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 97mg | 32% |
| Sodium | 1507mg | 63% |
| Potassium | 598mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 11.7mg | 13% |
| Calcium | 130mg | 13% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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