Ground Gyros Platter Deluxe

Recipe courtesy Rachael Ray, 2007

1 (10-ounce) package frozen spinach

1 sack waffle-cut frozen fries

2 pounds ground lamb

2 tablespoons grill seasoning, a couple of palm fulls

2 1/2 teaspoons ground cumin, divided

1 tablespoon chili powder, a palm full

1 tablespoon coriander, a palm full

1 teaspoon dried oregano, 1/3 palm full

2 to 3 pinches ground cinnamon

1 cup feta crumbles

2 tablespoons extra-virgin olive oil

1 cup Greek yogurt

1 small clove garlic, grated

1/4 cucumber, peeled and grated

1 lemon, juiced

2 vine ripe tomatoes, thinly sliced

1/2 cucumber, thinly sliced

Hot pepper rings, sliced banana peppers, for sandwich garnish

2 tablespoons butter

2 tablespoons all-purpose flour

2 teaspoons Worcestershire sauce

2 cups chicken stock

Salt and freshly ground black pepper

8 pita breads

Preheat oven to 425 degrees F.

Defrost spinach in microwave.

Place fries in oven on a baking sheet.

Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Wring the spinach dry in a kitchen towel and add to lamb. Mix the lamb and form a long 3-inch roll on a baking sheet. Coat lamb with extra-virgin olive oil and bake 20 minutes.

Place fries and lamb in oven and roast 20 minutes.

Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice and reserve the tomatoes, cucumbers and drain hot peppers, chop and reserve.

In a small sauce pot, melt butter over medium heat. Whisk in flour and cook 1 minute. Add Worcestershire sauce and whisk in stock. Season gravy with salt and pepper and reduce 5 minutes.

Soften pita over open gas flame or under broiler.

Slice lamb loaf into 1/4-inch slices. Spread yogurt on pitas and top with a 2 slices of lamb, tomatoes, cucumbers and hot peppers. Serve 2 pitas per person. Serve fries with gravy for dipping alongside.