Ingredients

• 1 lb. ground lamb (lower the fat content the better)
• 1/2 large red onion, chopped
• 2 Tbsp Minced Garlic
• 2 tsp Marjoram
• 2 tsp Rosemary
• 2 tsp Oregano
• 2 tsp Salt
• 2 tsp Black Pepper

Directions

1. Place red onion in a food processor and process until finely chopped.

2. Remove the onion from the food processor and place in a tea towel, squeezing to remove all the juices.

3. Return the onion back to the food processor with the remaining ingredients and pulse for approximately 1 minute until you get a paste like consistency. TIP: The gyro lamb mixture will form together in the food processor, similar to a ball of dough.

4. Place mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf.

5. Place in a water bath and cook at 325°F for 60-75 minutes or you have an internal temp of 165°F-170°F.

6. Once removed from the oven, drain the fat.

7. Allow to cool for 5-10 minutes and place on a wire rack (I also put a pan under the rack to catch any drippings) and place a heavy object on top to compress the gyros meat. I used a cast iron skillet with 3 cans inside the skillet for additional weight.

8. Remove the weight and let rest for 30 minutes.

9. Slice the meat into desired sized slices.

10. Place meat slices on a baking sheet and broil for 3-5 minutes until crispy!

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