LAMB

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
pita bread

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Allow meat to rest for 5-10 minutes. Slice thin and serve on warmed pita bread with tzatzki sauce and feta salsa.

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TZATZKI SAUCE

8-16 ounces plain yogurt* (I prefer Fage greek yogurt)
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
2 T. olive oil
2 T. red wine vinegar
6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.

*I like my tzatzki a little bit chunkier so I use less yogurt. Start with 8 oz. yogurt, taste it, then add in more if desired.

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FETA SALSA

5 oregano leaves diced very very fine
1/4 cup mint leaves diced very very fine
1 cup italian parsely leaves diced very very fine
1 garlic clove, minced
1-2 salt-packed anchovies, rinsed, bones removed
1 T. salt-packed capers, rinsed and drained
1/2 lemon, juiced
1- 6 oz. package feta cheese preferably greek
1/2-3/4 cup olive oil

Smash the garlic, anchovy and a little olive oil together to form a paste. Set aside. In a small bowl, gently smash the capers until they are partially crushed. Add the garlic paste and the minced herbs to the capers. Stir in lemon juice a pinch of black pepper. Crumble the feta cheese into the mixture. Gently fold in olive oil to desired consistency.

Serves 6-8.

Note: This recipe might also work using turkey. However, it might need a 50/50 ratio of turkey/lamb. 100% turkey might be too dry.