Lamb Gyros with Harissa and Tzatziki

Method

Mix ground lamb, oregano, 2 garlic cloves, 3/4 teaspoon salt and season generously with black pepper.

Form the meat into 12 (1.5 ounce) oval patties. Make sure to flatten them well, less than ½” thick and let sit at room temperature until ready to cook.

To make the tzatziki, mix the yogurt, scallions, cucumber, lemon juice and remaining garlic clove. Taste and season with salt and pepper.

To cook the lamb, heat a medium cast-iron pan over medium-high heat until very hot. Drizzle about a teaspoon of vegetable oil into the pan. Working in batches of 6 sear the lamb for 2 minutes on one side then turn and continue to cook another 2 minutes, until deeply browned on the bottom. Remove from the pan and let rest on a plate as you continue with the remaining lamb.

Preheat oven to 400 and place pitas right on the grates. Heat until just warm, about 3 minutes.

To assemble, spread tzatziki on the pita, top with lettuce, tomato, and lamb. Drizzle harissa over top.