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Tzatziki Sauce:

16 ounces plain yogurt

1 medium cucumber, peeled, seeded, and finely chopped

Pinch kosher salt

4 cloves garlic, finely minced

1 tablespoon olive oil

2 teaspoons red wine vinegar

5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups


  • * 1 medium onion, finely chopped or shredded (I used 1 T dried, minced)
  • * 2 pounds ground lamb
  • * 1 tablespoon finely minced garlic (I used ¼ tsp powder)
  • * 1 tablespoon dried marjoram
  • * 1 tablespoon dried ground rosemary
  • * 2 teaspoons kosher salt
  • * 1/2 teaspoon freshly ground black pepper
  • * Tzatziki Sauce, recipe follows


  • Preheat oven to 325
  • My directions, simplified. (Alton's are below)
  • Put all dried herbs in a Magic Bullet and whir away until powdered.
  • Add meat to food processor and add powdered herbs. (Don't skip this or the texture will be all wrong)
  • Process until it’s a paste consistancy, scraping sides as needed.
  • Place meat mixture in a loaf pan, pressing to the sides of the pan.
  • Place loaf pan into a water bath and bake for 60 – 75 miutes.
  • Remove any fat from loaf pan.
  • Wrap a brick in aluminum foil (I use 2 heavy cans in a smaller loaf pan) and place on top of the meat.
  • Allow to sit 15 – 20 minutes.
  • Carve and serve. I skip the tzatziki sauce.

Categories: Lamb/Sheep 
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