Name: Cast Iron Lamb Pita Sandwiches
Total time: 1 h
Cuisine: GreekEurope
Ingredients: 3/4 cup plain Greek yogurt; 1/2 cucumber, peeled, halved lengthwise, seeded and chopped fine; 2 tablespoons lemon juice; 3 garlic cloves, minced; 1 tablespoon minced fresh mint or dill; Salt and pepper; 4 (8-inch) pita breads; 1/2 onion, chopped coarse; 1 tablespoon minced fresh oregano or 1 teaspoon dried; 1 teaspoon ground cumin; 1 pound ground lamb; 1 teaspoon vegetable oil; 1 large tomato, sliced thin; 2 cups shredded iceberg lettuce; 2 ounces feta cheese, crumbled (1/2 cup)

Why This Recipe Works

The traditional method for cooking the meat in a restaurant-style Greek gyro sandwich employs an electric vertical rotisserie, on which layers of sliced and marinated leg of lamb are stacked. After cooking for hours, the meat is shaved with a long slicing knife, revealing pieces with crispy crusts and moist interiors infused with herbs and garlic. Since most home cooks don't have access to a rotisserie, we wanted a home-style lamb sandwich recipe that would give us the same flavors and textures in a simple patty. We started with ground lamb. Using onion and pita bread, as well as add-ins such as oregano and garlic, we created a panade that we mixed with the lamb to ensure that each patty was moist and juicy. We seared the patties in our hot cast-iron skillet to develop a flavorful crust on both sides. To accompany the lamb, we made a quick cucumber-yogurt sauce with rich Greek yogurt, cooling cucumber, tangy lemon juice, bold garlic, and bright fresh herbs.

Instructions

Combine yogurt, cucumber, 1 tablespoon lemon juice, ½ teaspoon garlic, mint, and ¼ teaspoon salt in bowl; set aside for serving.

Adjust oven rack to middle position and heat oven to 350 degrees. Cut top quarter off each pita bread. Tear 1 quarter into 1-inch pieces and discard remaining 3 top quarters. (You should have about ¼ cup pita pieces.) Stack trimmed pitas and wrap tightly with aluminum foil; set aside.

Process pita bread pieces, onion, oregano, cumin, ½ teaspoon salt, ¼ teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining garlic in food processor to smooth paste, about 20 seconds, scraping down sides of bowl as needed; transfer to large bowl. Add lamb and gently knead with hands until uniformly combined. Divide meat mixture into 12 lightly packed balls, then flatten into ½-inch-thick patties.

Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add oil and heat until just smoking. Cook patties, without moving them, until well browned on first side, about 5 minutes. Flip patties and continue to cook until well browned on second side, about 5 minutes.

Meanwhile, place foil-wrapped pitas directly on oven rack and heat for 10 minutes. Serve patties with pitas, sauce, tomato, lettuce, and feta.