R. B. Miller's Gyro Meat

Ingredients

• Servings: 8
• 1 pound ground beef chuck (80% lean)
• 1 pound boneless lamb chops, cubed
• 1 cup minced onion
• 4 teaspoons minced garlic
• 1 teaspoon ground marjoram
• 1 1/2 teaspoons ground rosemary
• 2 teaspoons sea salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ready Time: 9 hrs 45 mins


• grind the ground chuck and lamb cubes through the coarse plate of a meat grinder twice to mix thoroughly. place the onion, garlic, marjoram, rosemary, salt, and pepper into a food processor, and pulse until finely ground. mix together the ground meat and onion mixture in a bowl. regrind through a fine plate, and pack the mixture into a 3x7 inch loaf pan. wrap tightly with plastic wrap, and refrigerate overnight.
• preheat an oven to 325 degrees f (165 degrees c).
• remove and discard the plastic wrap from the loaf pan, and bake the gyro meat in the preheated oven until the internal temperature reaches 140 degrees f (60 degrees c), about 1 hour. drain away all of the liquid that has accumulated in the pan, then remove the loaf from the pan. place the meat on a rack set above a baking dish to catch the drips, and continue baking until the internal temperature reaches 165 degrees f (75 degrees c), 15 to 30 minutes more. remove from the oven, and allow to stand 15 minutes before slicing. the finished loaf should be firm and somewhat dry.