Place the meat in the oven at 350 degrees for 30 minutes, turning it halfway through. After that, reduce the oven temperature to 350F, 180C and bake for 112 to 134 hours, basting the meat halfway through. If you make it right, you'll get a tender, juicy, and flavorful cut of lamb. Unwrap the foil and place the warm pita bread rounds on separate plates. Spread a generous amount of the tzatziki sauce on the exposed side of each pita round. Add 1/4 of the lamb slices on 1/2 of each pita. Spoon the relish on top of the lamb, add feta cheese crumbles and fold the pita over the filling.
Pulled Lamb Greek Pita Breads Recipe Beef + Lamb New Zealand
Ingredients. Tzatziki Sauce. 6 ounces plain Greek yogurt . 1 / 2 cup cucumber, finely chopped . 2 teaspoons finely chopped fresh dill . 1 teaspoon red wine vinegar . Lamb. 2 tablespoons Land O Lakes® Butter. 1 teaspoon finely chopped fresh garlic . 1 teaspoon dried oregano While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set. Shape lamb mixture into four 1/4-inch-thick patties. Heat heavy large skillet over medium-high heat. Add lamb patties and sauté until brown and just cooked through, about 3 minutes per side. Instructions. In a large skillet heat the olive oil {or ghee} over medium high heat. Add the onion and garlic and saute until the onion is translucent. Add the ground lamb and turn to medium heat. Use a wooden spoon to break apart the ground lamb and let it begin to cook.
GreekStyle Lamb Pita Sandwiches with Tzatziki Sauce—Gyros Cook's Illustrated Recipe
In a skillet, warm 1 tbs. olive oil over medium high heat. Add ground lamb, breaking up with wooden spoon. In small bowl, combine all the spices (salt, pepper, oregano, paprika, coriander and nutmeg). When lamb has almost fully cooked (some parts still pink), add spices and minced garlic. Stir to combine. allspice. Bring to a boil, cover frying pan, reduce heat, and simmer gently. for 15 minutes. 2. Meanwhile, wrap pita breads in foil and heat in oven 10 to 15 minutes. Cut in halves. Spoon in ground lamb mixture. At the table, add yogurt, cucumber, green pepper, and green onions to taste. Cook the pita bread on a dry (no oil) hot griddle. It is best to cook one at a time. Place on the griddle until brown, about 2 minutes, then turn and cook the other side also until brown. Place aside in a warm spot until needed. Repeat with the remaining dough. Wipe out the skillet with a paper towel and add the lamb strips, cooking for a couple of minutes until brown and just cooked through. Assemble. Spread a spoonful of the baba ganoush dip on the middle of a pita. Top with a few lettuce leaves and the lamb. Drizzle with the lemon mayo and some chopped parsley.
Pita Bread Stuffed with Lamb Recipe EatSmarter
Put the minced lamb into a bowl and add the onion, garlic, 1 salt, 2 tsp of the baharat spice, the parsley, pine nuts and lemon juice. Mix well and use your hands to squelch and squeeze everything together. STEP 3. Slice the pitta breads open and divide the lamb mixture between them, flattening the mixture to a thickness of 1-2cm. In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet. In drippings, cook and stir onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil.
Step by step. One: Put the lamb into a food processor and blend until it turns in to mince. Stir in the Za'atar and fresh mint and mix well. Two: Form in to 6 sausage shapes and then thread on to pre-soaked skewers. Three: Put under a preheated moderate grill and cook for 10-12 minutes turning frequently. Combine the oil, lemon juice, oregano, garlic, and salt and pepper to taste in a small bowl. Add lamb cubes, and toss to coat. Cover and marinate in refrigerator for at least 6 hours, or up to overnight. Drain meat cubes and discard the marinade. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
Lamb patties with pita bread and tzatziki Recipes
In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper - don't add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. Using a sharp bread knife or kitchen shears, cut around the perimeter of the bread, and separate into two halves. Remove the tops and place 1/4 of the meat mixture on each pita. Use your hands or a spatula to spread the meat over the pita, leaving 1/2" border around the edge. Top each with the thinner pita half. Press firmly.
