posted on Jan, 23 2018 @ 09:09 PM
a reply to: zosimov
I'm coming to your house, lol.
I've never made a homemade gyro (YEAR-oh), but immensely enjoy gyros. Most of the gyros I've had had sliced lamb instead of ground, though. It just
seems to make more sense.
I love making lamb burgers, though, and usually mix in some ground beef (2:1 ratio of lamb to beef of thereabouts). The tzatziki I make to put on it
is really simple, just plain greek yogurt, a little lemon zest, juice of half a lemon, some dried dill, sometimes a little Italian 3-herb seasoning.
That's it. Goes well on the burger along with a buttery toasted Kaiser roll spread with hummus and a sliced of sauteed red onion, which I actually had
this past weekend.
That said, lamb is best eaten medium rare to medium, and no more! You might want to check your oven temperature to see if it's correct. Mine actually
reads close to 30 degrees off the set temp, which can throw recipes off.
I don't do food pics but trust they resembled the real deal!
Food pics. Fooooooooood piiiiiiiiiiics.