Ground Lamb Loaf & Tzatziki Sauce

Recipe by CoolMonday
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • LAMB:
  • Process the onion in food processor for 10 to 15 seconds.
  • Put into dish towel and squeeze almost all juice and discard juice.
  • Return onion to food processor and add lamb, garlic, marjoram, rosemary, salt, and pepper.
  • Process about 1 minute until it becomes a fine paste.
  • Scrape sides occasionally.
  • TO COOK IN ROTISSERIE:
  • Form the meat mixture into a loaf.
  • Roll tightly in plastic wrap removing all air pockets.
  • Twist ends so wrap is tight.
  • Refrigerate at least 2 hours or overnight.
  • Place meat on rotisserie skewer.
  • Place aluminum foil, shaped like a bowl, underneath to catch drippings.
  • Cook on high for 15 minutes.
  • Reduce to medium and cook 30-45 minutes, until inside temp is 175.
  • TO COOK IN OVEN AS LOAF:
  • Preheat oven to 325.
  • Place mixture in loaf pan.
  • Place loaf pan in water bath and bake for 60-75 minutes.
  • Temp should reach 165-170.
  • Remove from oven and drain off fat.
  • Place loaf pan on cooling rack.
  • Place something heavy (such as a brick wrapped in aluminum foil) directly on top of meat fof 15-20 minutes.
  • TZATZIKI SAUCE:
  • Place yogurt in a tea towel, suspend over a bowl and drain for 2 hours in refrigerator.
  • Place the chopped cucumber in a tea towel and squeeze to remove the liquid.
  • Discard liquid.
  • Combine drained yogurt with all other sauce ingredients.
  • Store in refrigerator in air tight container up to a week.
  • TO SERVE:
  • Slice lamb and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
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