Although today is National Roasted Leg of Lamb Day, we felt that a lamb gyro recipe would be more appropriate for a mobile food vendor. That being said, Roasted Leg of Lamb would make for a tasty meal off a food truck is served properly.
Prep Time: 30 minutes | Cook Time: 120 minutes | Yield: 6 gyros
2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon sweet paprika
2 teaspoon granulated garlic
1 teaspoon hot paprika
1 teaspoon white pepper
1 teaspoon black pepper
pinch (1/8 tsp.) ground cinnamon
pinch ground nutmeg
pinch ground allspice
pinch ground fennel seed
small pinch (1/16 tsp.) ground coriander seed
1 pound 14 ounces freshly ground lamb
The fat trimmings when grinding the lamb (ask your butcher for this or do it yourself)
1/4 cup + 2 teaspoons spice mix (above) (plus a bit extra for sprinkling)
2 teaspoons unseasoned breadcrumbs
1/2 yellow onion
Combine ground lamb, spice mix, and bread crumbs in a large bowl. Combine well with fingers.
Divide lamb mixture into four even amounts, form into 4 x 4 inch patties (should be thick).
Lay a thin layer of the lamb fat on top of three of the patties, sprinkle some extra spice mix on top. Then stack them atop each other, using the fourth (uncovered) patty as the top of the stack.
Shape the block into a cube and press it tightly. Wrap in saran wrap extremely tightly, continuing to keep pressure on. Store in the refrigerator for 24 hours (or at least over night).
Heat a seasoned (with oil) cast iron skillet over medium heat and begin unwrapped lamb cube on one face. Place the half onion on top of the cube.
Cook each side until thoroughly charred. Remove onion and rotate cube to an uncooked side, replace onion and repeat. Do this until the lamb has cooked on all sides. Using a long knife (preferably a long slicer) shave a thin piece of the edge off and allow to continue cooking on a separate part of the skillet. Continue this on all sides until entire block is cooked and shaved.
Serve with homemade pita or store bought and your favorite sauces (such as hot sauce or a tzatziki).