Ingredients

Recipe #17

On the city streets of Greece, the tantalizing aromas of gyros waft from food carts and restaurants. Featuring shaved, delicious meat wrapped in pita bread, a gyro is a fast and incredibly satisfying meal. In this recipe, instead of shaving the meat, we’re hand-molding it into patties with an array of mouthwatering spices, including za’atar (a classic Middle Eastern blend). Finally, you’ll top your gyros with mint, gherkins and a cooling yogurt-cucumber sauce known as tzatziki. Get ready to lick your fingers!

Ingredients1 Pound Ground Lamb 4 Pieces Pocketless Pita Bread½ Cup Plain Greek Yogurt10 Ounces Cauliflower3 Ounces Arugula2 Cloves Garlic1 Lemon1 Persian Cucumber1 Yellow Onion1 Large Bunch Mint1 Bunch ParsleyKnick Knacks½ Cup Gherkins1 Tablespoon Lamb Gyro Spice Blend(Za’atar, Ground Cumin, Ground Sweet Paprika, Ground Coriander & White Sesame Seeds)

Makes 4 ServingsAbout 675 Calories Per ServingCooking Time: 25 to 35 minutes

Lamb Gyros with Roasted Cauliflower Salad & Cucumber-Yogurt Sauce

For cooking tips & tablet view, visit blueapron.com/recipes/fp17

Warm the pita bread & plate your dish:Cook the lamb patties:

Make the lamb patties: Cook the aromatics:

Roast the cauliflower & make the salad: Prepare the ingredients:Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the garlic. Remove and discard the core of the cauliflower; cut the head into small florets. Quarter and deseed the lemon. Pick the mint and parsley leaves off the stems; discard the stems. Thinly slice the gherkins lengthwise. Grate the cucumber on the large side of a box grater. In a medium bowl, combine the Greek yogurt and grated cucumber; season with salt and pepper to taste.

While the cauliflower roasts, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the garlic, onion and remaining spice blend. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the spice blend is fragrant; season with salt and pepper. Transfer to a large bowl to cool. Wipe out the pan.

While the cauliflower continues to roast, in the same pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium until hot. Add the lamb patties. Cook, flipping halfway through, 6 to 8 minutes, or until cooked to your desired degree of doneness. Remove from heat.

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Sprinkle with a large pinch of the spice blend. Toss to coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until browned and crispy. Remove from the oven and let cool for about 5 minutes; transfer to a large bowl with the arugula. Add the juice of all 4 lemon wedges. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Transfer to a serving dish.

While the cauliflower continues to roast and once the cooked aromatics are cool enough to handle, add the ground lamb to the bowl of cooked aromatics; season with salt and pepper. Mix gently until just combined. Using your hands, form the mixture into 8 oval-shaped patties.

Carefully place the pita bread directly onto your oven rack. Warm 2 to 3 minutes, or until soft and pliable. Transfer to a serving dish. Divide the cooked lamb patties, cucumber-yogurt sauce and gherkins between the warmed pitas; garnish with the mint and parsley. Serve with the roasted cauliflower salad on the side. Enjoy!

Instructions

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For cooking tips & tablet view, visit blueapron.com/recipes/fp17