Gyro Plate with Lamb & Tzatziki
Spiced lamb served over a bed of crisp greens, paired with a creamy homemade tzatziki for a classic Mediterranean flavor
Ingredients
¾ lb ground lamb
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
¼ tsp smoked paprika
Salt and pepper, to taste
1 Tbsp butter or tallow (for cooking)
½ cup full-fat Greek yogurt
¼ cup finely diced cucumber (peeled and seeded)
1 clove garlic, minced
1 Tbsp lemon juice
1 Tbsp chopped fresh dill (or 1 tsp dried)
Salt and pepper, to taste
Optional: 1 tsp olive oil (cold drizzle)
2 cups chopped romaine or mixed greens
¼ cup chopped cucumber
2 Tbsp chopped red onion
1 Tbsp olive oil (cold use only)
1 tsp lemon juice
Salt and pepper, to taste
Macronutrients (whole batch)
Protein: 70g
Fat: 90g
Carbs: 11g
Preparation
In a bowl, mix ground lamb with oregano, garlic powder, onion powder, cumin, paprika, salt, and pepper. Form into a thick patty or log.
Melt butter or tallow (1 Tbsp) in a skillet over medium heat. Cook lamb for 5–7 minutes per side, until browned and fully cooked. Let rest for 2 minutes, then slice thinly.
In a bowl, mix Greek yogurt, diced cucumber, garlic, lemon juice, dill, salt, and pepper. Chill until ready to serve. Drizzle with olive oil (1 tsp, optional).
In a mixing bowl, toss romaine, chopped cucumber, and red onion with olive oil (1 Tbsp), lemon juice (1 tsp), salt, and pepper.
Layer salad on a plate, top with sliced lamb, and spoon tzatziki over or to the side. Garnish with extra dill or a lemon wedge if desired.
THURSDAY 251023