Gyros off the Grill

My husband, Hank, is one of those type of guys who can fix a 1939 Electrolux and re-upholster a Mission Oak armchair in the morning, shear a few sheep after lunch, and still have enough energy left to whip up supper on the grill.  Honestly, he makes me look bad.  But that relentless work ethic keeps the Homestead humming right along, and I wouldn't trade him for anything.

This weekend Hank put together homemade gyros using our lamb and veggies from the garden.  Eating as much lamb as we do, I'm starting to think that we should trade in a few of our ewes for dairy sheep so we can make our own feta.  But don't say anything to the Girls.  Not just yet!

He started in the kitchen, making light rye pita bread from scratch. The dough raised while he wrenched on the '51 Oshkosh truck in the barn, hence the dirty work clothes.

Then it was out to the grill.  Seasoning the ground lamb with oregano, rosemary, basil and salt, he grilled the patties and "baked" the bread.

Sadly, only a couple of the pitas puffed up into pockets so we let the kids have them.  But nothing can beat warm bread, no matter how you fold it.  This was a perfect meal, fresh off the farm!