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1
Combine lamb, kosher salt, pepper, and oregano in medium bowl.
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2
Mix with hands until homogeneous.
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3
Cover and refrigerate at least 1 hour or up to overnight.
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4
Meanwhile, place yogurt in fine-mesh strainer set over small bowl.
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5
Allow to drain in refrigerator for 1 hour.
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6
Adjust oven rack to middle position and preheat oven to 300 degrees Fahrenheit.
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7
Place cold mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.
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8
Line a rimmed baking sheet with aluminum foil.
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9
With moist hands, form meat mixture into a rectangle about 1-1/2 inches high, 8-inches long, and 5-inches wide.
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10
Bake until center of loaf reads 155 degrees Fahrenheit on an instant read thermometer, about 30 minutes.
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11
Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a week-see note).
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12
Meanwhile, make sauce.
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13
Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley; stir to combine.
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14
Season to taste with salt. Refrigerate, covered, until ready to use.
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15
Adjust broiler rack to highest position (about 1-1/2 to 2 inches from broiler element). Preheat broiler.
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16
Slice loaf crosswise into 1/8th to 1/4-inch strips (each strip should be about 5-inches long and 1-1/2 inches wide).
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17
Lay strips on rimmed baking sheet lined with aluminum foil.
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18
Broil until edges are brown and crispy, about 2 minutes.
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19
Tent with aluminum foil.
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20
Warm bread by placing on a rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.
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21
Spread 1/4 cup of sauce over each piece of bread.
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22
Divide meat evenly between sandwiches.
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23
Top as desired, wrap with foil, and serve.
