lamb dish

A recipe for making lamb gyro meat at home. It's easy and tastes like some of my favorite take-out places!

Lamb Gyros Recipe

lamb

salt

black pepper

oregano leaves

onion

garlic (sliced)

bacon

Pocketless pita bread

Tzatziki Sauce

Tomato (coarsely chopped)

Yellow onion (thinly sliced)

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.

https://embed.mediavine.com/videos/bmsump5egah9cnmupuyz

Authentic-tasting gyros made with lamb meat and served with traditional tzatziki sauce.

Greek Lamb Gyros

Here's what you need: olive oil, ground lamb, salt, pepper, large onion, large carrots, garlic, fresh thyme, fresh rosemary, tomato paste, worcestershire sauce, red wine, chicken stock, yukon gold potato, unsalted butter, large egg yolks, sour cream, grated parmesan cheese

Shepherd's Pie Recipe by Tasty

olive oil

lb ground lamb

salt,

pepper,

onion,

carrots

garlic, grated

fresh thyme, chopped

fresh rosemary, chopped

tomato paste

worcestershire sauce

red wine

chicken stock

lb yukon gold potato, cubed

unsalted butter, 1/2 stick

sour cream

parmesan cheese

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Tasty

Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.

Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.

Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.

Pour in the red wine and reduce until almost completely evaporated.

Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.

Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.

Transfer the potatoes to a large bowl and mash until smooth.

Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.

Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.

Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.

Bake for 30 minutes, until the potatoes are golden brown.

https://vid.tasty.co/output/111452/landscape_480/1538765524

This Shepherd's Pie recipe is an Irish classic! You can use ground lamb or beef, and the whole casserole is topped with beautifully browned mashed potatoes.

Best Shepherd's Pie Recipe

sweet onion (finely chopped)

carrots (106 grams, finely chopped)

Dijon mustard

beef (lamb or chicken stock, warmed)

Salt and pepper (to taste)

recipe Perfect Mashed Potatoes

unsalted butter (melted)

Preheat oven to 350 degrees F.

Heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 8 to 10 minutes, until soft but not browned.

Increase the heat to high, add the lamb, and cook until it is well-browned. Stir in the tomato paste and mustard, then add the stock. Reduce the heat to low, season with salt and pepper, and simmer for 15 to 20 minutes, or until the stock is mostly (but not completely) evaporated.

Transfer the meat mixture to a 1½-quart casserole dish. Cover with the mashed potatoes. Brush the top of the mashed potatoes with the melted butter. Bake for 50 minutes, or until evenly browned on top. Leftovers can be stored in the refrigerator for up to 4 days.

Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.

Moussaka

aubergines,

lamb mince

onion, finely chopped

garlic cloves, crushed

oregano

cinnamon

bay leaves

can chopped tomatoes

tomato purée

sugar

Maris Piper potatoes, peeled and sliced into 5mm rounds

unsalted butter

plain flour

milk

parmesan, finely grated

nutmeg,

Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.

Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.

Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.

Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.

Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

Top 4 lamb dish recipes from across the web

The most viewed lamb dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Lamb Gyros Recipe

Shepherd's Pie Recipe by Tasty

Best Shepherd's Pie Recipe

Moussaka

Top 4 lamb dish recipes from across the web

The most viewed lamb dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb Gyros Recipe

Shepherd's Pie Recipe by Tasty

Best Shepherd's Pie Recipe

Moussaka

The most viewed lamb dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine