It’s National Gyro Day!
Sadly, I do not have a gyro to share with you, but I do have Greek Lamb.
In a boat.
That’s not too far off, right?
Whatever. Just roll with me.
So it would be remiss of me not to mention that I made this dinner in March of 2021.
Yes, I made this dinner seventeen months ago.
So I am very thankful that I took the time to take notes.
According to card No. 156, this dinner should take 2 hours.
Let’s see if I hit the mark!
Start 5pm: I made a vinaigrette and chopped the vegetables for the tossed salad.
5:23 I tackle the cutting and scooping of the eggplant.
5:30 I dice the eggplant meat, tomato, and black olives.
5:35 eggplant shells, seasoned with lemon and brushed with olive oil, go into the oven.
5:40 I saute the lamb cubes.
5:55 I add the veg to the lamb.
It’s here in my notes that I wrote SMELLS LIKE GYRO!!!!! This confirms my decision to share these greek lamb eggplant things on this day of days. Now back to the cooking….
6:05 eggplant is finished baking. Adding cornstarch to thicken the meat mixture. Pilaf (Rice-a-Roni) onto the stove top.
6:10 cooking! 25 minutes for pilaf. Stew on low.
6:25 filling eggplant shells with the lamb stew.
6:30 cheese-topped eggplant boats back into the oven
6:35 pilaf is done and resting
PLATING!
6:45 Dinner is Served!
Well, look at that!
Did I somehow get this dinner to come in under time, get the plating on point, AND be good?***
I totally did.
You go, me!
***at least I remember it being good. This was seventeen months ago; I can’t tell you want I did over the weekend.
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Impressive! Extra points for curly parsley-plating - the ultimate 70s garnish. #156 seems perfect for a Sunday family meal. I’d take the easier, (less expensive) route w ground lamb.
Mid pandemic -discovered boxed frozen gyro ‘kit’ at the supermarket. With fresh chopped tomatoes, onions, parsley— a bit of pita-grilling finesse… those gyros rocked!-(salty🧂as Hell, but delicious)