RoastGreek
Gyro-spiced lamb roast
A vertical-spit pin, adapted: a tight loaf of spiced lamb, roasted, then shaved thin onto pita.
Made it?
1 hr 30 min · 25 min hands-on · pull 155°F · rest 15 min
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- ground lamb (or half lamb, half beef)8 lb
- kosher salt1½ tsp
- dried oregano2 tsp
- cumin1 tsp
- garlic powder1 tsp
- black pepper1/2 tsp
- onion, grated and squeezed1/2
- egg1
Method
- 1
Mix everything. Pack tightly into a loaf pan or form a dense log on a rack so it does not crumble when you shave it.
- 2
Roast at 350°F to 155°F, about 60–75 minutes. Broil 3 minutes to brown the top.
- 3
Rest 15. Slice as thin as you can. Warm pita, tomato, onion, yogurt-cucumber sauce.
If you don’t have it
- All lamb → Half lamb, half beef. The diner version. A little less funk, still oregano-forward.
- Loaf pan → A tight log on a rack. More browned surface. Slice just as thin.
Same cook, different day
Crisp leftovers
Next-day pita. Shaved cold meat in a hot skillet until the edges catch.
Beef-only
No lamb in the case. Same spices, a pinch more oregano. It is a different sandwich and still good.
Vertical spit at home
You own the gadget. Same mix, pack it, slow spin. Shave as it browns.
On the plate
With this, try
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making roasted carrots.
Same oven as a roast. Last 30 minutes. Whole thin carrots or big ones halved. Oil, salt, thyme, 425°F, honey in the last 5.
35 min
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min