Sunday, June 7, 2009

Gyro (Better Version)

I just made gyros again today, but changed it up a bit. This version takes quite a bit longer from start to finish, but it is most definitely worth it! I'll also include my own pita bread recipe as well. I've included measurements this time, but they are estimated so just use your own judgment if something doesn't seem balanced.

Lamb Ingredients
  • Juice from 1 lemon
  • 1 t. cumin seeds
  • 1/4 c. onion, finely diced
  • 1 T. mint, finely chopped
  • 1 t. oregano
  • 6 lb. leg of lamb

Additional Ingredients
  • 1/2 c. red onion, finely sliced
  • 1/4 c. red wine
  • 1 c. heirloom tomotoes, diced
  • Feta cheese
  • Pita bread (recipe in previous post)
  • Tzatziki (recipe in previous post)

Day 1 Directions
  1. Combine the lemon, cumin, onion, mint and oregano in a small mixing bowl and mix well - this will be the marinade for the lamb
  2. Salt and pepper the lamb, to taste
  3. Rub the marinade into the lamb, covering all sides
  4. Set lamb in a baking dish and cover with plastic wrap and let sit in the refrigerator overnight
Day 2 Directions
  1. Preheat the oven to 425
  2. Transfer the lamb to a rack with a walled cookie sheet beneath to catch the juices
  3. Place the rack in the oven and cook lamb for 1 - 1.5 hours, or until lamb has reach desired wellness
  4. Remove the lamb from the oven and transfer the rack to a clean walled cookie sheet
  5. Using a spatula, scrape the drippings from the first cookie sheet into a sauté pan
  6. Heat sauté pan to medium-high heat, adding onions when scrapings begin to sizzle
  7. Sauté onions until tender
  8. Splash some wine into the sauté pan and let reduce
  9. At this time, the lamb has most likely completed its post-roast cooking and will be ready to be sliced into thin pieces
  10. Layer the fresh pitas with tzatziki, onions, feta, lamb and tomatoes

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