Recipe #1 Lamb Gyro
Ingredients
1 - Medium to Large Onion, Chopped
2lb Ground Lamb
1 Tablespoon Minced Garlic
1 Tablespoon Ground Marjoram
1 Tablespoon Dried Rosemary
2 Teaspoons Kosher Salt
1/2 Teaspoon Black Pepper
Olive Oil
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BAKED Gyro Loaf
Finely chop onion then blend in food processor until liquified.
Turn out onto tea towel or cheese cloth & squeeze out most of the onion juice.
Discard juice
Add onion & spices to ground lamb & process in food processor until a fine paste (About 1 minute)
Preheat Oven to 325 degrees
Press meat mixture into a loaf pan & rub top of loaf with olive oil
Make sure all air bubbles are pressed out.
Place loaf pan in water bath & bake for 60-75 minutes or until meat reaches 165-175 degrees.
Remove loaf from oven & place a foil wrapped brick or other heavy object on loaf to compress.
Let stand for 15-20 minutes
Shave slices with an electric knife.
Serve on pita bread with, tomatoes, onion, feta cheese & your favorite tzatziki sauce.
GRILLED Gyro Loaf
Finely chop onion then blend in food processor until liquefied.
Turn out onto tea towel or cheese cloth & squeeze out most of the onion juice.
Discard juice
Add onion & spices to ground lamb & process in food processor until a fine paste (About 1 minute)
Form meat into a loaf and roll tightly in plastic wrap. (twist ends of wrap to remove air bubbles & form a tight loaf)
Place in refrigerator for at least 2 hours or up to overnight.
Remove meat from wrap & baste with olive oil.
Place on grill. Sear all sides over high heat & cook for 15 minutes.
Move to cooler part of grill and cook for 20-30 minutes more or until internal temperature reads 165 degrees.
Remove from heat & let stand for 10-15 minutes
Slice & Serve!
Recipe #2 Traditional Leg of Lamb
Ingredients
1 Leg of Lamb (About 2lbs)
1-2 Garlic Cloves (Finely Minced)
1 Tablespoon Dried Rosemary
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
Olive Oil
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Baste lamb with olive oil
Rub garlic, rosemary, salt & pepper over all
Place lamb in refigerator for up to 1 day or roast immediately in a 450 degree oven for 10-15 minutes
Reduce heat to 325 degrees and cook and additional 1 hour or until an internal temperature of 135 degrees (RARE) to 150 degrees (WELL DONE).
Before slicing, let lamb stand for 10-15 minutes to retain juices
