Gyro Meat
Bubba Durand

You have to start this the day before you plan to serve it, but it's worth the wait.

1 pound ground lamb
1 pound ground chuck (20% fat)
1 egg
1 cup chopped white onion
4 teaspoons minced fresh garlic (4 or 5 cloves)
2 teaspoons kosher salt
1/2 teaspoon dried ground thyme
1/2 teaspoon dried ground oregano
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1 teaspoon black pepper

Pre-heat oven to 350. Put all the ingredients into a food processor and process until smooth.
Pack into a regular loaf pan, then bang on the counter to remove air bubbles.

Cover the loaf pan tightly with foil, then put it into a roasting pan.
Pour boiling water into the roasting pan to come half-way up the sides of the loaf pan.
Bake for 1 1/2 hours. Remove the loaf pan from the water and take off the foil.
Put another loaf pan inside the first and add weights.
A 10 pound hand weight worked great, but you can also use some large cans of tomatoes.

Wrap the whole shebang (weights and all) in foil. Refrigerate for 24 hours.

Dip the pan into hot water to loosen the meat, then remove it from the pan.
Scrape off the excess fat and goop and slice it into thin slices.
Frazzle the slices in a little bit of olive oil before serving.




The Johnson Family Cookbook