"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lamb Gyros Recipe

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This recipe for Lamb Gyros, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Paine
Added: Thursday, March 13, 2008


1/2 c. yogurt
1/4 c. mayonnaise
3/4 tsp. ground ginger
salt and pepper
1 1/4 lbs. ground lamb
1 slice bread, finely crumbled
2 1/2 tsp. ground cumin
3 tbsp. extra virgin olive oil
2 Poblano chiles or Cubanelle peppers, chopped
1 large onion, chopped
3 cloves garlic, finely chopped
4 pitas or other flatbread
1/4 c. parsley, chopped

1. Preheat oven to 350F. Combine yogurt, mayo and 1/4 tsp. ginger; season with salt and pepper and set aside.

2. Combine lamb, bread, 1 1/2 tsp. cumin and the remaining 1/2 tsp. ginger; season with salt and pepper. Form into 4" patties. In a large skillet heat olive oil over medium heat. Cook patties until firm, approximately 6 minutes on each side. Transfer to a plate.

3. In the skillet, add the Poblanos, onion, garlic and remaining 1 tsp. cumin; season with salt and pepper. Cook over medium-low heat until crisp-tender, approximately 5 minutes. Wrap the pita in foil and warm in the oven.

4. Chop up the lamb patties and add to the pan, increasing the heat to medium-high. Cook the vegetables until golden, approximately 3 minutes. Stir in the parsley.

5. Top a warm pita with the yogurt sauce and lamb mixture and fold over.

Makes 4 servings.




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