The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 22, 2012
Not too bad, although a bit dry. I used ground pork in place of the lamb (Can not get lamb in Mexico). Tweaked the seasoning a bit by frying a small patty, tasting, adjusting. Did that twice til I was happy with the taste. By the time the sauce was added to the sandwich, it tasted great, just too dry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 27, 2012
I would have given this five stars, but I didn't have any lamb, so because of MY substitution, I didn't feel that it was right to do so....that having been said, this is an excellent recipe for gyros!! I made it as directed (minus the lamb) but instead of putting it into a loaf pan, I used my cookie scooper to make them into small balls, cooked them in a non-stick ceramic pan on med-high, flattenening them with a pancake turner and a measuring cup - I used the pyrex measuring cup to help flatten the patties into almost lacy-like 'things' not a pattie, not a slice, but the family loves them like this! It is a little more time consuming than making the loaf, but two of my children and my husband don't like the loaf slices (could be because they don't like meatloaf??) So, to keep peace, this is how I cook them. I make a tzatziki sauce with yogurt, garlic, lemon juice, and dried mint leaves, slice an onion and tomatoes, cut some pita and move out ot the way!! This makes a LOT of patties, so lunch for the next day is already made - that is if the leftovers don't disappear during the night.....
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Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA
Living In: Bassett, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 26, 2012
I didn't care for it, but my mother did. I thought the spice combination was odd, but other people liked it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 22, 2012
I followed the recipe exactly (except I added more salt) and it tasted wonderful but was very dry. Next time I will cook to medium, slice and finish the browning on the grill.
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Cooking Level: Expert

Home Town: Hampton, Virginia, USA
Living In: Williamsburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 17, 2012
Excellent recipe! After baking we drain and put a foil covered brick on the loaf for about 30 min. then slice, fry and serve. This is very close to Alton Brown's version. PS, If you can't find ground lamb, see your butcher would double grind your beef and mix with ground pork.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 5, 2012
I looked everywhere for ground lamb, but came up empty. I ended up using two lbs of ground chuck. While the flavor was great and did in fact remind me of gyro meat, the ground chuck just had the wrong texture. It was like meatloaf with gyro flavor. I'd like to try it again with lamb, hopefully it would give it the right texture.
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Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA
Living In: Sussex, Wisconsin, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed: Dec. 16, 2011
very dry and crumbly, not as flavorful as I would like. I think I'll stick to the gyro place in town.
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Cooking Level: Intermediate

Home Town: Everett, Washington, USA
Living In: Duvall, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 24, 2011
Sorry this recipe is not at all spicy enough, really really bland, a HUGE disappointment, even with 8 times the salt, no flavor. I'd double all the spice or just skip the whole mess!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 23, 2011
This worked fantastic! I suffered through with my little 2 cup food processor, but it cooked up like a dream and was super easy to slice and had great flavor! I did use 1t of salt and my grocery didn't have any ground lamb so just used all beef. YUM.
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Cooking Level: Intermediate

Living In: Ingalls, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 21, 2011
This is very close to what you get in restuarants. I used only lamb; add some cardamon and left out the thyme. Also gound the spiced meat and formed it into a log shape wrapped tightly in plastic wrap & put in fridge for 3 hours. Then I put it on a kabob skewer laid it across a pan, tented with foil, baked it slowly . Perfect!
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Home Town: Booneville, Arkansas, USA

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