Does anyone have a Lamb gyro recipe?! TIA

There is a good one in one of the Frugal Gourmet's cookbooks.

I can't get to it today, maybe someone else has it. I made it with a boneless leg of lamb on the grill. It was very good.

 
do you think this would work with half lamb and half pork or beef? DH doesn't care ....

for lamb. on the other hand, I love lamb! I also love Gyros.

thanks

 
It seems a shame to get rid of all that flavor in the onion juice. Is it to make a drier mixture?

 
Yes, keeps it from being sloppy to hold it together during the roasting, also

it's a milder onion taste. The onion, being that finely processed permeates and you don't have a problem of bits of undercooked onion if it were minced.

 
Lamb Kebabs used for Gyro T &T

1/4 cup olive oil
1/4 cup Zinfandel
1/4 cup fresh lemon juice
4 bay leaves
3 cloves garlic minced
1 tsp oregano
1 tsp salt
1 tsp black pepper
1 1/2 lbs boneless leg or shoulder of lamb cut into 1" cubes
1 medium onion cut into 1" pieces

Combine oil, wine and lemon juice; stir in bay leaves, garlic, oregano. salt and pepper. Add lamb and toss to coat thoroughly cover and marinte in refrigerator for at least 6 hours and up to 24 hours

When ready to grill, skewer alternating with onion pieces.

Adabted from Steven Raichlen He uses a retsina wine or dry red wine; I changed to Zinfandel and like the flavor. I serve with warm pitas and yogurt cucumber sauce...tastes very good.

 
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