Rustic Lamb Pita

Ingredients

• 1 medium size onion, roughly chopped

• 1 lb ground beef

• 1 lb ground lamb

• 2 large cloves of garlic

• 1 Tbsp dried marjoram

• 1 Tbsp dried ground rosemary

• 1 Tbsp *Greek Freak seasoning

• 2 tsp Kosher salt

• 1/2 tsp ground black pepper

Condiments

• Tzatziki Sauce 

• lettuce

• sliced tomatoes

• sliced thinly, sweet red onion

Instructions

1. Process the onion in a food processor for about 15 seconds. Place the onion in a towel and squeeze out the juice and return to the food processor.

2. Add the beef and lamb, garlic, spices, salt and pepper to the onion, and process until it looks like a fine mush, about a minute or two. Place the mixture in a greased loaf pan and press in evenly.

3. Bake in a water bath (another pan filled with water) at 325°F for about an hour or more until temperature reaches 165-170°F

4. Remove from the oven, drain fat, and place on a cooling rack.

5. Rest meat covered with aluminum foil cover for about 15 minutes until internal temperature is 175°F 

6. Place meat on a cutting board and slice as thinly as possible with an electric knife (using anything else would be much more difficult.)

7. I added the following step myself as I think it mimics the rotisserie a bit more. Add a few slices to a nonstick frying pan (very little or no oil) and heat over high heat, gently until the meat begins to get crispy edges and browns a little.

8. In another pan, heat the pita bread.

9. Finally, slather tzatziki sauce down the middle of the pita. Place several slices of the meat then top with lettuce, tomatoes, and onion. You could also put a little Greek dressing on the tomatoes too (extra virgin olive oil, vinegar, salt, oregano.)

10. Fries are optional but sometimes traditionally offered.

11. Wrap in paper and serve immediately with a side of Tzatziki Sauce.

Urban Cowgill 2023