Gyro

Here is a great recipe you and the family will enjoy for lunch or dinner.

Ingredients:

1 lb Grass-Fed Ground Lamb or Goat
1 lb Grass-Fed Ground Beef or Buffalo
1 medium Onion (cut into chunks)
4 cloves Garlic Peeled
1 Tbsp. Dried Oregano
2 tsp Dried Marjoram
2 tsp Dried Thyme
2 tsp Dried Rosemary
1 tsp Cumin
2 tsp Sea Salt
½ tsp Black Pepper

Directions:

1. Preheat the oven to 325 °F. Line a 9" x 5" loaf pan with parchment paper or foil.
2. In a food processor, puree the garlic and onion, scraping the sides with a spatula as needed, until it forms a smooth paste.
3. Transfer the onion mixture to a kitchen towel, twist the ends, and squeeze to release as much liquid as possible. Discard the liquid and place the dried mixture from the towel back into the food processor.
4. Add the lamb/goat, beef/buffalo, herbs, salt, and pepper to the garlic onion paste. Process the mixture until the texture is like a paste, about three to four minutes, stopping to scrape down the sides as necessary.
5. Transfer the meat mixture into the lined pan. Press down to compact it as much as possible. Eliminate any air pockets.
6. Bake for one hour until cooked through. When the meat is done, remove from the oven, drain the fat, then tent with foil and let the meat rest for 15 to 20 minutes.
8. Remove the gyro meatloaf from the pan and cool completely, then refrigerate for two ot three hours, until cold.
9. Slice the meatloaf thinly with serrated knife.
10. Preheat a large nonstick skillet over medium-high heat. Add the gyro meat in a single layer and pan fry for three to four minutes per side, until browned.

Serve in a romaine lettuce wrap with Tzatziki sauce and tomatoes.

Enjoy.

Submitted by Sandra Slanker