Servings: 6 to 8

Pita bread Pita bread
2 lbs ground lamb 2 lbs ground lamb
1 Tbsp majoram 1 Tbsp majoram
1 Tbsp crushed rosemary 1 Tbsp crushed rosemary
2 tsp Kosher salt 2 tsp Kosher salt
 
Optional toppings: subheading: Optional toppings:
Tzatziki sauce Tzatziki sauce
Crumbled Feta cheese Crumbled Feta cheese
Diced tomatoes Diced tomatoes
Diced onions Diced onions
Shredded lettuce Shredded lettuce

Preheat the oven to 325°F.
Add lamb and spices to a food processor and process until the mixture is a fine paste. Stop the processor as needed to scrape down the bowl.
Press the meat into a loaf pan being sure to press the meat into the sides of the pan. Place the loaf pan in a water bath and bake for 60 to 75 minutes or until internal temperature reaches 165°F - 170°F. Remove from the oven and drain off any fat. Place loaf pan on a cooling rack and top meat with a foil wrapped brick to help press it down. Let rest for 15 to 20 minutes or until internal temperature reaches 175°F.
Meat can be sliced and served immediately if desired. You can also place the meat on a paper towel and wrap with foil then refrigerate for slicing, reheating, and serving later. Serve on pita bread with diced tomatoes, diced onion, shredded lettuce, crumbled Feta, and tzatziki sauce.

Traditional gyros also include 1 Tbsp of minced garlic and 1 medium onion finely chopped and run through the food processor for 10-15 seconds before the ground lamb is added. Once processed, the onion is gathered and squeezed in a clean tea towel to remove excess moisture.  Traditional gyros also include 1 Tbsp of minced garlic and 1 medium onion finely chopped and run through the food processor for 10 to 15 seconds before the ground lamb is added. Once processed, the onion is gathered and squeezed in a clean tea towel to remove excess moisture.