Tzatziki mousse with lamb gyros and braised garlic tomatoes

Ingredients for 4 servings:

• 1 cucumber(s), peeled, pitted, grated and drained
• 300 g yogurt, 10%
• 100 g cream cheese
• 2 garlic cloves
• Salt
• pepper
• 4 tbsp olive oil
• 1 bag/s gelatin, white
• 600 g lamb loin(s)
• 1 small onion(s), finely sliced
• 3 garlic cloves, finely sliced
• 6 tbsp olive oil
• salt and pepper
• rosemary
• 500 g tomatoes, small
• 8 tbsp olive oil
• 2 tbsp butter
• 1 tbsp sea salt, coarse
• 2 sprigs rosemary

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Gyros with a difference

Make tzatziki from the first 7 ingredients, let it sit for 10 minutes, and then whisk until fluffy. Soak the gelatin in the cucumber water and quickly stir it into the cream. Pour into molds and chill for at least 4 hours, until everything has set. Cut the lamb into fine strips, mix with the onions, garlic, salt, pepper, rosemary, and olive oil, and let it sit for an hour. Then sear in 3 batches and keep warm in the oven at 80°C until everything is done. Wash the tomatoes, but leave on the green parts, and braise them in a pan with the olive oil, butter, and rosemary. Finally, sprinkle with coarse sea salt. This is how I arrange the plates so it looks good: arrange wafer-thin cucumber slices in a circle and turn the mousse out onto them. Garnish the mousse with a mint leaf (I like tzatziki with mint). Top the gyros with a hot pepper and a piece of pickled feta cheese. The tomatoes with the greens complete the dish.