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Best Lamb Gyros

Go Greek tonight with these great tasting 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. This delicious recipe recreates the mouthwatering taste you crave. It is sure to become a new family favorite.


Best Lamb Gyros

Ingredients

For 1 people

  • 1 1/2 pound(s) shoulder lamb
  • 16 ounce(s) beef chuck
  • 6 tablespoon(s) onions
  • 8 floz water
  • 1 tablespoon(s) salt
  • 1 teaspoon(s) sugar
  • 2 teaspoon(s) oregano
  • 1 teaspoon(s) black pepper, coarsely ground
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) hot paprika
  • 1/2 teaspoon(s) cinnamon
  • 2 cloves garlic, pressed or minced
  • 2 tablespoon(s) vegetable oil
  • 1/2 tablespoon(s) Butter

Directions

  1. 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.

Nutrition facts

  • Kcal: 2800.73 kcal
  • Fibers (g): 3.48g
  • Sodium (mg): 7626.94mg
  • Carbs: 17.36g
  • Fat: 206.07g
  • Saturated fat (g): 90.34g
  • Proteins: 213.83g