I just got back from vacation in Florida. While I was there we visited this quaint Greek village in Tarpon Springs that had wonderful food, interesting culture and happens to be known for the worlds finest sponges. While I found the sponge divers and history of the city interesting what really got me (as usual) was the food. We had the most delicious Gyro's and Greek pastries. I had to recreate my experience when I got home ...it brings me back to that little Greek restaurant in the warm Florida sun!
- 1 medium onion, chopped
- 2 lbs ground lamb or a mixture of ground lamb and beef
- 1 tbl finely minced garlic
- 1 tbl dried marjoram
- 1 tbl ground rosemary
- 2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 325 degrees. Place onion in a food processor and pulse for 10 to 15 seconds. Remove and squeeze excess liquid from the onion by placing it into a dish towel or strong, thick paper towel.
- Place onion back into the processor and add in meat and the remaining ingredients. Pulse until the meat has become a fine paste.
- Place meat into a loaf pan making sure to press meat into pan along the sides and place pan into a water bath in the oven. Bake for 60 - 70 minutes or until internal temperature reaches 165 - 170 degrees.
- Remove from oven and drain off any fat. Place a brick wrapped in aluminum foil over the meat and allow to sit for 15 - 20 minutes or until internal temperature reaches 175 degrees.
Slice the meat. I like to sear it on a hot griddle so the meat gets a little crispy. Serve with warm pita bread, tzatziki sauce (store bought or homemade), sliced tomatoes and onions and feta cheese.