A light, tasty twist on a classic lamb gyro.
1 pound lean ground lamb (if this is hard to find, ask a butcher to grind 1 pound of lamb leg or loin)
4 cloves garlic, minced
1 1/2 teaspoons dry onion
1 tablespoons Dijon or coarse grain mustard
3/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1 tablespoon red wine vinegar
1/2 teaspoon dry oregano
1 teaspoon rosemary, dry or fresh and chopped
whole wheat pitas or 6″ rounds of flatbread (see this recipe to make your own; just make 4-6 circles instead of 1)
Fresh tomato and thin onion slices
Gently combine lamb, garlic, onion, mustard, salt, pepper, vinegar, oregano, and rosemary with your hands and shape into 4 oblong patties. Grill for 5-6 minutes on each side and remove from heat. Allow to stand for 5 minutes. Place on pitas or flatbread and add onions, tomatoes, and Tzatziki. Fold like a taco and serve immediately. For easy serving and clean-up, wrap in aluminum foil.