Best Lamb Gyros
Gyros have long been a favorite of fair attendees. But now you can enjoy the fantastic Greek flavor in the comfort of your own kitchen. Go Greek tonight.
At a glance
- Grind lamb and beef together, using large plate on meat grinder. Regrind using small plate. Sweat off the onions. In another small bowl combine next 6 ingredients and mix thoroughly. In large bowl combine meat, onions and spice mix. Add garlic and vegetable oil; mix thoroughly with hands until spices are evenly distributed; refrigerate, covered for several hours. In a small skillet, fry a small amount of the meat mixture in a little butter. Taste for seasoning and adjust, if desired. Blanch bacon by simmering in hot water about 3 minutes. If pork belly is used, blanching is not necessary. Drain on paper towels. Line loaf pan (8 1/2 x 5 x 3 inch) with bacon or pork slices, covering sides and bottom; pack gyros meat into pan, filling to the top of the pan. Cover with remaining slices of bacon or pork. Place filled pan in hot water bath, reaching 3/3/4 of the way up the loaf pan. Bake at 375 degrees for 20-30 min. Reduce heat and continue baking 30 min. longer. Remove pan from oven; remove loaf pan from hot water bath and place on wire rack to cool. Cover with aluminum foil and weigh with about 2 lb. weight to compress loaf. Cool to room temperature; refrigerate meat, covered with weight 12 hours or overnight to ripen and increase flavor. Meat will keep for up to 4 days refrigerated.
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