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1
LAMB:
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2
Process the onion in food processor for 10 to 15 seconds.
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3
Put into dish towel and squeeze almost all juice and discard juice.
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4
Return onion to food processor and add lamb, garlic, marjoram, rosemary, salt, and pepper.
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5
Process about 1 minute until it becomes a fine paste.
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6
Scrape sides occasionally.
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7
TO COOK IN ROTISSERIE:
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8
Form the meat mixture into a loaf.
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9
Roll tightly in plastic wrap removing all air pockets.
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10
Twist ends so wrap is tight.
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11
Refrigerate at least 2 hours or overnight.
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12
Place meat on rotisserie skewer.
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13
Place aluminum foil, shaped like a bowl, underneath to catch drippings.
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14
Cook on high for 15 minutes.
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15
Reduce to medium and cook 30-45 minutes, until inside temp is 175.
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16
TO COOK IN OVEN AS LOAF:
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17
Preheat oven to 325.
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18
Place mixture in loaf pan.
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Place loaf pan in water bath and bake for 60-75 minutes.
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20
Temp should reach 165-170.
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21
Remove from oven and drain off fat.
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22
Place loaf pan on cooling rack.
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23
Place something heavy (such as a brick wrapped in aluminum foil) directly on top of meat fof 15-20 minutes.
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24
TZATZIKI SAUCE:
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25
Place yogurt in a tea towel, suspend over a bowl and drain for 2 hours in refrigerator.
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26
Place the chopped cucumber in a tea towel and squeeze to remove the liquid.
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27
Discard liquid.
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28
Combine drained yogurt with all other sauce ingredients.
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29
Store in refrigerator in air tight container up to a week.
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30
TO SERVE:
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31
Slice lamb and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
