lamb gyros

These are SOOO good. Going to give you the steps for our favorite homemade naan and the lamb meatloaf that we shaved off for our filling. Other great toppings are tzatziki, hummus, olives, and tomato/cucumber/red onion salad. Using fresh herbs such as dill, mint, parsley really make this meal pop.

Homemade naan: we use Karina’s recipe over at Cafe Delites — it’s the best. So fluffy because you use milk and yogurt, rather than just water.

For the lamb meatballs:

Ingredients: (for 4-6 people)

2 lbs Ishawooa Mesa ground lamb

1 onion chopped

3 garlic cloves, minced

1 tsp cumin

1 tsp fresh or dried rosemary chopped (this herb really compliments lamb)

1 tsp fresh or dried oregano chopped

1 tsp fresh or dried thyme chopped

salt and pepper

Steps:

Preheat your oven to 325 F. Grease a sheet pan with some Ishawooa Mesa pork lard, olive oil, or whatever fat you like to cook with. Then mix all the ingredients together in a bowl. Form 2 logs and place on the pan. Cook for 45-55 min or until the internal temp reaches around 165 F. We usually take ours out around 150-160 as it keeps cooking for a bit when resting. After you take your little lamb logs out, let them rest for 5 or so min so they firm up. Slice length-wise and wallah! throw that delicious slab of meat on your naan with your other toppings. Enjoy!