GROUND LAMB LOAF & TZATZIKI SAUCE

Steps:

• LAMB:.
• Process the onion in food processor for 10 to 15 seconds.
• Put into dish towel and squeeze almost all juice and discard juice.
• Return onion to food processor and add lamb, garlic, marjoram, rosemary, salt, and pepper.
• Process about 1 minute until it becomes a fine paste.
• Scrape sides occasionally.
• TO COOK IN ROTISSERIE:.
• Form the meat mixture into a loaf.
• Roll tightly in plastic wrap removing all air pockets.
• Twist ends so wrap is tight.
• Refrigerate at least 2 hours or overnight.
• Place meat on rotisserie skewer.
• Place aluminum foil, shaped like a bowl, underneath to catch drippings.
• Cook on high for 15 minutes.
• Reduce to medium and cook 30-45 minutes, until inside temp is 175.
• TO COOK IN OVEN AS LOAF:.
• Preheat oven to 325.
• Place mixture in loaf pan.
• Place loaf pan in water bath and bake for 60-75 minutes.
• Temp should reach 165-170.
• Remove from oven and drain off fat.
• Place loaf pan on cooling rack.
• Place something heavy (such as a brick wrapped in aluminum foil) directly on top of meat fof 15-20 minutes.
• TZATZIKI SAUCE:.
• Place yogurt in a tea towel, suspend over a bowl and drain for 2 hours in refrigerator.
• Place the chopped cucumber in a tea towel and squeeze to remove the liquid.
• Discard liquid.
• Combine drained yogurt with all other sauce ingredients.
• Store in refrigerator in air tight container up to a week.
• TO SERVE:.
• Slice lamb and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.