- Prep Time: 1h 30m
- Cook Time: 2h 30m
- Yield: 20 Ranch Gyro Sliders
Ingredients
- 2 pounds ground lamb
- 1 container Sabra Farmer's Ranch
- 1 container Sabra Hummus
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 2 teaspoons onion powder
- 1 tablespoon Greek Seasoning
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 1 1/2 teaspoons salt
- 20 3-inch flatbread circles**
Instructions
- In a mixing bowl, combine the ground lamb, salt, pepper, minced garlic, oregano, Greek Seasoning and onion powder.
- Mix the ground lamb and reasoning together.
- Lay out two sheets of plastic wrap on a flat surface, slightly over lapping.
- Form the lamb mixture into a thick log, about 5 inch by 7 inches.
- Wrap the lamb mixture log in the plastic wrap and twist the ends closed.
- Place the meat into the fridge for at least 1 hour (or preferable over night).
- After the time in the fridge, preheat the oven to 300F.
- Place the lamb mixture into a loaf pan or a small casserole dish.
- Bake at 300F for 2 hours and 30 minutes or until the internal temperature of the middle of loaf reaches 165F.
- Remove the lamb from the oven and drain off the excess grease.
- Let the lamb sit for about 15 minutes and then slice the lamb into thin strips.
- Starting with one of the flatbread discs, spoon some of the hummus onto the flatbread and top with 2-3 thin strips of lamb.
- Top the lamb with shredded lettuce and diced tomatoes.
- Dollop the top with about a teaspoon of the Sabra Farmer\'s Ranch.
- Repeat steps with all of the flatbread discs.
- **for our flatbread discs, we cut out circles from soft flatbread pizza crusts with a biscuit cutter. *There will be lamb left over if you only make 20. Save/Freeze it for later! Great for large sandwiches or more Ranch Gyro Sliders!
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