Rachael Ray’s Lamb Gyros

I have a confession to make – almost every Rachael Ray recipe I have ever tried turns out pretty good.  I know many people find her annoying and her food not “gourmet” enough, but if it turns out tasty, who cares?  I think Rachael just was everywhere too quickly and that got to be a bit much for people.  Also, the food she touts takes 30 minutes, there is no way it can be made in 30 minutes unless you have the food network kitchen behind you.  Just gathering the ingredients would take me 30 minutes.  And what about clean-up?  The meal might take 30 minutes but who is going to clean up the mess?  I want 15 minute meals with minimal ingredients and minimal clean-up vs. a mountain of dishes.  Aside from that I think Rachael is pretty palatable.

We have been making a bunch of variations of meatloaf like the Asian Meatloaf we posted some time back.  Meatloaf takes a while to bake but hands-on prep time is short. If you make the meatloaf free-form on a tray lined with foil, clean-up is easy too.  Racheal’s Lamb Gyros, that I made recently and served with rice, pita, a simple salad and store bought hummus was well-received even by my picky husband.  Feta, lamb and spinach are a classic combination and this gyro will be made again really soon.

Lamb Gyro – adapted from Racheal Ray’s Ground Gyros Platter Deluxe

Ingredients

  • 1 (10-ounce) package frozen spinach
  • 2 pounds ground lamb
  • 2 tablespoons grill seasoning (or less)
  • 2 1/2 teaspoons ground cumin, divided
  • 1 tablespoon chili powder (use less or omit)
  • 1 tablespoon coriander
  • 1 teaspoon dried oregano
  • 1 cup feta crumbles
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Method

Preheat oven to 425 degrees F.

Defrost spinach in microwave.

Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder (if using), coriander, oregano and feta crumbles. Wring the spinach dry in a kitchen towel and add to lamb. Mix the lamb and form a long 3-inch roll on a baking sheet. Coat lamb with extra-virgin olive oil and bake 20 minutes.

Slice lamb loaf into 1/4-inch slices.  Serve with sides of your choice.

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