We found some ground lamb the other day in the huge market in the neighboring town. We get over there once a week but don’t stop in for the groceries too often. When we do stop in, I try to make a quick survey of the goodies they stock. Usually a better selection of cheeses there, and I’ve grown fond of their antipasto bar.![DSC_6847 [1600x1060]](https://whats4dinnersolutions.files.wordpress.com/2013/09/dsc_6847-1600x1060.jpg?w=1040)
I usually go with Alton Brown’s recipe for the gyro meat but looked for something different this time, not that this recipe is all that much a a change. It worked well. I didn’t use any ground beef with the lamb for mine, and added some ground coriander as per a suggestion in the comments to the recipe. The tzatziki sauce was the usual, cucumbers, garlic,yogurt, chopped fresh mint, a splash of red wine vinegar, a bit of olive oil, salt, and the juice of half a lemon. Be sure to drain the yogurt, and squeeze the water from the cukes. Greek yogurt is better than regular but it still has plenty of extra water. The tzatziki wants a little time to come together but you can eat it freshly made without a significant taste penalty