How to Roast a Lamb_ New Greek Classic Cooking - Michael Psilakis [60]
In a food processor, combine the chopped zest, strained flesh, and any juices with the fresh lemon juice, mustard, and Garlic Purée. Process to a fairly smooth purée, scraping down the sides. Add the olive oil through the feed tube and keep processing until the purée is completely smooth. Taste for sweetness and seasoning, and add a pinch of sugar, and some salt and pepper.
Fold the purée into a homemade mayonnaise or aioli.
Make a quick pan sauce after sautéing any kind of protein. Mix some Roasted Lemon Purée with a little chicken stock, then pour into the very hot pan after your chop or chicken breast is finished cooking. Boil to reduce slightly, then finish with a tablespoon of Garlic Purée or cold butter.
KEFI LAMB GYRO
GYROS ARNIOU
SERVES 6
Very few people make their own gyro—it’s like making your own prosciutto or sausage. Homemade gyro makes a statement about how much you care about your food, and we are very proud of the gyro we make at Kefi. The gyro itself is actually a terrine that you might like to serve cold if you are making a charcuterie plate.
1 recipe Lamb Gyro (recipe follows)
FOR THE SPICED OIL
2 teaspoons fennel seeds
2 teaspoons mustard seeds
2 teaspoons cumin seeds
10 whole black peppercorns
cup extra-virgin olive oil
¼ recipe Greek Salad (page 213), vinaigrette on the side
cup Tsatziki (page 189)
6 rounds pita bread
Extra-virgin olive oil
Kosher salt and black pepper
First make the Lamb Gyro as directed on the page opposite.
Then make the spiced oil: In a toaster oven or 350°F oven, toast the seeds and the peppercorns in a single layer just until they release their aroma, about 1 to 3 minutes. Cool and grind in a spice grinder. Combine with the oil.
In a bowl, combine all ingredients for Greek Salad and reserve. (Do not dress!)
With a hot, sharp knife, slice the gyro about inch thick. In a very large skillet, warm the spiced oil over medium-high heat. When the oil is very hot, add the gyro slices and sauté for about 2 minutes, shaking the pan around to thoroughly coat the slices with the spiced oil.
Paint the pita with extra-virgin olive oil, season with kosher salt and pepper, and grill until firm and char-marked on all sides. Toss the Greek Salad with the vinaigrette. Smear some Tsatziki in the center of each pita round. Divide the gyro meat among the pitas, on top of the Tsatziki. Add some Greek Salad. Pull the sides of the pita up to meet in the center, like a taco. Serve like a taco, or wrap and secure with a wide strip of parchment. Messy and great!
LAMB GYRO
Be sure the meat is finely ground, otherwise you will not get the proper dense result. If coarsely ground meat is all that’s available in the cold case, ask your butcher to put the meat through the grinder again.
2 ¼-inch-thick slices Spanish or sweet onion
Extra-virgin olive oil
Kosher salt and coarsely cracked black pepper
1 pound well-marbled, finely ground lamb (from the shoulder)
8 ounces finely ground pork
1 teaspoon Dijon mustard
1 tablespoon Garlic Purée (page 264)
1 teaspoon ground coriander
1 teaspoon espelette pepper or best-quality chile powder
2 tablespoons minced fresh herbs, such as dill, parsley, and/or chives
1 whole scallion, minced
2 large eggs, beaten
Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot griddle pan or in a cast-iron skillet, grill the onion until tender. Separate into rings and chop very fine.
Lightly brush a 7½ x 11-inch baking dish with olive oil and preheat the oven to 375°F.
In a large mixing bowl, combine the grilled onion, lamb, pork, mustard, Garlic Purée, coriander, espelette, fresh herbs, scallion, and eggs. Season liberally with kosher salt and pepper and thoroughly combine the mixture with clean hands. Transfer to