Archive for the ‘Lamb’ Category

Gyro Meat

Sunday, January 16th, 2011

4lbs. Lamb (We used a Costco Boneless Lamb Roast)
4lbs. Beef (We used Tri Tip and left the fat on)
2 Yellow Onions
10 Cloves of Garlic
5 Sprigs Fresh Rosemary
5 Sprigs Fresh Thyme
10 Sprigs Fresh Marjorum
Salt And Pepper to Taste

Wash and Dry the fresh Herbs.
Place Fresh Herbs, Garlic, Salt and Pepper in a food processor.
Blend until finely Pureed
Place 2 Onions in a Food Processor and blend into a fine paste.
Scrape onion paste in to a tea towel and twist to remove as much moisture as possible – Set aside.
Cut the meat into 1″ cubes.
Sprinkle Seasoning over the cubed meat.
Grind the meat alternating beef and lamb to mix.
After all the meat is ground add the onion puree.
Mix well in a large bowl.
Fry up a small sample of the meat to check the seasoning. Adjust as needed with salt and pepper.
Send the meat mixture through the grinder a second time.
Now form the meat into a round loaf about 18 inches long.
Wrap the loaf with plastic wrap as tight as possible.
Refrigerate at least 6 hours – preferably overnight.
Roast on a rotisserie until 165 degrees F.
Serve on Pita bread with Tzaziki Sauce, Romaine Lettuce and diced Tomatoes.


See also:
The Project Gyro page in all it’s glory!
Making the Gyro Meat
Making the Gyro Rotisserie