Lamb Gyros with Lemony Whipped Feta and Charred Scallions

Serve street style: warm the pita, top with whipped feta, chopped tomatoes, sliced onion, and gyro meat, then wrap in foil.

Ingredients

1 lb ground lamb

2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp dried oregano leaves

1 1/2 lemons

1 bunch scallions, halved crosswise

1/3 cup plus 3 tbsp extra-virgin olive oil, divided

10 oz feta cheese, crumbled

4 oz cream cheese, at room temperature

1/4 tsp freshly ground black pepper

1/4 tsp cayenne pepper

1 tbsp hot water

1/2 yellow onion, cut into 1-inch chunks

1 garlic clove, sliced

5 slices bacon, cut into 1/2-inch pieces

Serving

Warm pita bread

Chopped tomatoes

Thinly sliced red onion

Preparation

1. In a medium bowl, combine the lamb, salt, pepper, and oregano with your hands until the seasonings are evenly distributed. Cover and refrigerate for at least 1 hour.

2. Preheat the broiler. Line a rimmed baking sheet with foil. Juice 1 whole lemon and set aside. Cut the remaining 1/2 lemon into 3–4 thin slices.

3. In a medium bowl, toss the lemon slices and scallions with 1 tablespoon of the oil. Spread on the prepared baking sheet and broil until blackened in spots, tossing occasionally, 7–9 minutes. Transfer to a cutting board to cool slightly.

4. In a food processor, combine the feta, cream cheese, 1/3 cup plus 2 tablespoons of the oil, the reserved lemon juice, black pepper, cayenne, and water. Process until very smooth. Add the charred scallions and pulse until combined, leaving some texture.

5. Preheat the oven to 300°F. Transfer the lamb mixture to the food processor and add the onion, garlic, and bacon. Process until a smooth paste forms.

6. Line a rimmed baking sheet with foil. Shape the lamb mixture into a rectangle, about 8x5 inches. Bake until a thermometer inserted into the center reads 165°F, 30–35 minutes. Remove from the oven and let rest for 15 minutes.

7. Move the oven rack to the highest position and preheat the broiler. Slice the lamb loaf crosswise into very thin strips. Lay on a rimmed baking sheet and broil until the edges are browned and crispy, 2–4 minutes. Serve in warm pita with the whipped feta, chopped tomatoes, and sliced red onion.

Notes

Inspired by New York Times Cooking.