I was afraid that 100% Lamb might be to much for me, so I was Lamb/Beef guy. Also, pretty sure (now I am guessing, I am not Greek) that it usually like the Al Pastor, not ground but thin steaks cooked on rotating vertical spit. But here is mine for those that are ground Meat lovers like me!
I wanted a couple of 2-3lb "Fatties" that would be easy to carve. So...
Gyro Loaf:
3lbs/Boneless Leg of Lamb (Fine Grind)
3lbs/70/30% Ground Beef
1 Larger Spanish (White) Onion. Run through Food Processor till very fine, almost like a Slurpee.
1/4 cup Ground Rosemary
1/4 cup ground Marjorum
2 Tsb Salt
1 Tsb Pepper
As many pieces of Pita bread as you think you will need.
Tzatziki Sauce (This IS NOT traditional, I like it this way)
16oz. Plain Yogart
2 Cucumbers, peeled, seeded and finely chopped.
2 Tsb. EVOO (Olive Oil)
3 Tbs. Minced Garlic
1/4 Cup Fresh Mint, finely chopped.
S n P to taste.
Mix ground meat and spices very well. Kitchenaid type blender with paddle works well, add a few ice cubes as you do it. Form into any type shape you like. I wanted lots of exterior surface meat for the 1st Gyros, so mine was long and thin like a Fattie.
I like my ground meat cooked at about 300°f. Hot enough for crust, not quite enough to burn. I am an Internal Temperature cook anymore. I want my finished product right around 155-160° internal temperature. So I pull it off when my temperature gauges shows 150°. It will rest and carry over to my desired temperature (or very close). Figure about 90 minutes if you are in the 3lb. range...If you don't have an alarm, check at 60!
Carve and serve with condiments you like!
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Topic: Lamb/Beef Gryos (Read 3270 times)