Lamb Gyros

I’m terrible at food photography.
I’d love to be one of these people that takes outstanding photos and can make something as simple as a cheese sandwich look insanely delectable, but bad lighting, minimal utensils and no desire to turn the kitchen into one worthy of a spread in ‘Country Living’ magazine until we buy our own place, means that my photos come out looking less than ideal.

The problem is I love cooking, and I love blogging, and sometimes I get the overwhelming urge to share a recipe with you.
Like this one.

Lamb Gyros are one of those foods where the time consuming bit is the prep.
It’s one of those foods you can make in the morning and when you get home and all you want to do is collapse in a heap with a good book and a mug of tea, you can relax in the knowledge that when hunger strikes dinner is only minutes away.

For this recipe you will need:
– 500g of minced lamb
– 1 onion
– 3 cloves of garlic
– 6 slices of bacon
– 2 teaspoons of kosher salt
– 1/2 a teaspoon of pepper
– 2 teaspoons of oregano leaves
– Flatbreads
– 1 medium to large cucumber
– 1 1/2 cups of Greek yoghurt
– 4 1/2 teaspoons of lemon juice
– 1 1/2 teaspoons of dill

Start by combining the lamb, seasoning and oregano in a bowl. Cover, and leave it in the fridge for 30 minutes whilst you do the dishes or enjoy a cuppa whilst watching your favourite TV programme.

Once your programme’s finished roughly chop the bacon then put it into the food processor along with the lamb, 1/2 of the onion, and a clove of garlic, then blitz until it’s a pureed stodgy mess.
Line a loaf baking tin with foil then press the pureed-stodgy-mess(I’m good at these descriptive terms, eh!) into the baking tin.

It doesn’t look very pretty, but I promise you it will taste and look better later.
Tip the baking tin upside down and remove the foil so you’re left with a loaf shaped piece of lamb.

Depending on the baking tin you use, you may have to squash your mixture down a bit until it’s only an inch or two high.

Pop your lamb-loaf(technical term) into the oven and cook for 30 minutes at 160ºc.
I suggest setting a timer because you may, or may not, forget you’re cooking.

Whilst your lamb is in the oven you can make your tzatziki sauce.
A lot of recipes call for you to remove the seeds and peel the cucumber. But I’m super lazy, so instead we’re just going to grate the entire cucumber.

Once you’re finished put the grated cucumber into a colander and sprinkle with a little salt and leave it for 20 minutes. In this time you can do whatever you want, however if you’d like to follow in my footsteps then I suggest standing back and glaring at the colander whilst regretting not removing the seeds because now your hands are wet and smell all cucumber-y.

After 20 minutes tip your grated cucumber onto a wad of paper towels and press dry.
Put your cucumber into a bowl with the greek yoghurt, lemon juice and dill.
Grate two cloves of garlic into the bowl and give it a swirl around.
Your tzatziki is now done. Yay!

Shimmy your way over to the oven and see how your lamb-loaf is doing.
If you managed to make the tzatziki-making take forever then congratulations your lamb loaf is now done. If not stand and wait for a few minutes in a self congratulatory silence that it takes you less time to grate a cucumber than me.

Take the lamb loaf out of the oven and leave to rest for at least 15 minutes. Once it’s cooled pop it into the fridge and leave it until you’re ready to eat it. Unless you’re like me: in which case all that cooking stuff has probably made you incredibly hungry and you’re ready for your edible reward. So. Thinly slice some of your lamb-loaf and pop it under the grill for 2-3 minutes.

Whilst your lamb-loaf-slices are grilling shout “FLATBREADS ASSEMBLE!”
They probably won’t do anything because they’re flatbreads, not transformers, but you’ll make yourself laugh and that’s all that really matters.

Lay out your flatbread, and sprinkle over some chopped onion and tomato.
(These photos are missing tomato because someone *cough*cough* forgot to buy it.)

Drizzle over a generous helping of tzatziki
Then lay your grilled-lamb-loaf on top.
Drizzle a bit more tzatziki on top, because really. How much tzatziki is too much tzatziki?

Then roll your flatbread up, take a picture (because you’re totally going to want to Instagram that shit) and enjoy!

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