Gyro Meatloaf

From Taste of Home



Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup dry bread crumbs
1 small onion, finely chopped
2 eggs, lightly beaten
1/4 cup grated Romano cheese
2 teaspoons dried oregano
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
2 pounds ground lamb or ground beef
1 cup refrigerated tzatziki sauce

Directions:
In a large bowl, combine the first eight ingredients. Crumble lamb over mixture and mix well. Shape into a loaf and place in a greased 11-in. x 7-in. baking dish.

Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a thermometer reads 160°. Let stand for 15 minutes before slicing. Serve with tzatziki sauce.

Comments:
This was really good. I used beef and skipped the tzatziki, but the meatloaf had really good flavors. I'm a sucker for spinach hidden inside of something else and the oregano just makes the whole house smell wonderful.

Lamb Kebabs

From Cooking Light



Ingredients:
6 tablespoons plain whole-milk yogurt
5/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1 1/4 teaspoons grated peeled fresh ginger
1 teaspoon Madras curry powder
1/4 teaspoon ground cumin
1 large garlic clove, grated
1 pound boneless leg of lamb, trimmed and cut into 1-inch pieces

Directions:
1. Combine yogurt, 1/8 teaspoon salt, 1/8 teaspoon pepper, and next 4 ingredients (through garlic); stir with a whisk. Place yogurt mixture in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 45 minutes.

2. Prepare grill to medium heat.

3. Remove lamb from bag; discard marinade. Thread lamb evenly onto 8 (10-inch) skewers; sprinkle evenly with 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Place kebabs on a grill rack; grill 4 minutes for medium-rare or desired degree of doneness, turning once. Sprinkle evenly with remaining 1/8 teaspoon salt.

Comments:
I'm generally not a fan of lamb in a best case scenario. This was not even good. The cut of meat we got was very fatty and didn't turn out well at all. If I do lamb, I think I'll stick with ground versions.

Lamb Pitas

From Everyday With Rachael Ray June/July 2008



Ingredients:
Onion
ground lamb
oregano
salt & pepper
pitas

Comments:
If you look at the original recipe you'll see I changed a bunch of stuff (as in it's original name is Spicy Beef Pitas.) I just kind of used the original and inspiration. I swapped out the beef for lamb since I had it anyway from a different recipe I didn't make and it was more pita-ish. I left out the bell pepper, chiles, and cumin since we don't like them. I also omitted the yogurt topping since Adam doesn't like that. So, what we ended up with was pitas with lamb and onion. A little bland so maybe next time I'll try and add more spice somehow.