Asada Lamb and some Homemade Gyro Slices on the Grill
Asada Lamb and some Homemade Gyro Slices on the Grill
by roboGnomie
1 Comment
roboGnomie
I’ve amalgamated a buncha recipes into this one that works great for me. Lots of flavor and not a super fussy process.
I like to toast and grind cumin and black pepper fresh whenever possible, makes a big difference. Normal rule for salt is 1 tsp per lb of meat but I often cook lower sodium for a picky eater.
I’ve also subbed in fresh rosemary and oregano with great results, just remember you need about twice as much.
2 lb Ground Lamb (I use the leaner bits from a leg) 2 lb Ground Beef (80/20 seems to work fine)
Blend onion, garlic, and all herbs and spices into thick liquid, you might need to add a bit of oil or water depending how juicy your onion is. Using the paddle in a stand mixer combine meat and your onion spice mixture until you reach an almost pasty consistency. The more mixed it is the better your loaves will stay together when sliced.
Form into two loaves about two inches high on sheet pans and bake in 325f oven until you hit internal temp of 155f. Time will vary greatly depending on the moisture content of your meat.
Chill, then slice and pan fry or grill for serving! I like to slice up portions and vac pack in the freezer, they thaw quickly and just need a quick fry.
1 Comment
I’ve amalgamated a buncha recipes into this one that works great for me. Lots of flavor and not a super fussy process.
I like to toast and grind cumin and black pepper fresh whenever possible, makes a big difference. Normal rule for salt is 1 tsp per lb of meat but I often cook lower sodium for a picky eater.
I’ve also subbed in fresh rosemary and oregano with great results, just remember you need about twice as much.
2 lb Ground Lamb (I use the leaner bits from a leg)
2 lb Ground Beef (80/20 seems to work fine)
1 Onion
8 Cloves Garlic
2 tsp dried rosemary
2 tsp dried thyme
2 tsp dried oregano
2 tsp dried marjoram
2 tsp cumin
2 tsp black pepper
2-4 tsp salt
Blend onion, garlic, and all herbs and spices into thick liquid, you might need to add a bit of oil or water depending how juicy your onion is. Using the paddle in a stand mixer combine meat and your onion spice mixture until you reach an almost pasty consistency. The more mixed it is the better your loaves will stay together when sliced.
Form into two loaves about two inches high on sheet pans and bake in 325f oven until you hit internal temp of 155f. Time will vary greatly depending on the moisture content of your meat.
Chill, then slice and pan fry or grill for serving! I like to slice up portions and vac pack in the freezer, they thaw quickly and just need a quick fry.