- one/2 onion, lower into chunks
- 1 pound ground lamb
- 1 pound ground beef
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon dried marjoram
- 1 teaspoon ground dried rosemary
- 1 teaspoon ground dried thyme
- one teaspoon ground black pepper
- one/four teaspoon sea salt
Planning time 15mins
Cooking time 60mins
one. Spot the onions in the food processor, and procedure untl finely chopped. Squeeze out the liquid from the onions, and area in bowl with beef and lamb. Season with garlic, oregano,cumin,marjoram,rosemary,thyme,black pepper & salt. Mix effectively with your hands, and let to rest to let the flavors create.
two. Preheat oven to 325°.
3.Area the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7×4 inch loaf pan, generating sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Spot the loaf pan on the towel, within the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
4.Bake right up until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to one hour. Pour off any accumulated unwanted fat, and allow to awesome slightly ahead of slicing thinly and serving.
You can also substitute ground chicken,turkey or pork for the lamb.