Makes eight to 10 servings | Preparation time 90 minutes, plus overnight chilling time
- 1 medium onion, minced
- 2 lbs. ground lamb
- 2 cloves garlic, minced
- 1 tbs. dried oregano
- 2 tsp. dried rosemary leaves
- 2 tsp. ground cumin
- 2 tsp. dried thyme leaves
- 2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- Preheat the oven to 325 degrees F.
- Roast the minced onion on a baking sheet for 10 to 15 minutes to brown a bit and remove excess moisture. Allow the onions to cool while you prepare the other ingredients.
- Blend all ingredients, including the roasted onions, together in a food processor until smooth. Work in smaller batches if the whole mixture doesn’t fit.
- Line a standard loaf pan with parchment paper, allowing the paper to come up over the edges of the pan.
- Spoon the mixture into the pan and press well to eliminate any air pockets; fold the parchment paper over the meat mixture.
- Set the loaf pan in a larger pan, and add enough hot water to reach halfway up the sides of the loaf pan, creating a bain-marie, or water bath. Bake the gyro loaf for 45 to 55 minutes, or until the temperature reads 165 degrees F in the center.
- When the loaf is fully cooked, remove it from the oven and allow the loaf to rest in the pan for 30 minutes. Using the parchment paper as handles, lift the loaf out of the pan, allowing the fat to drain off.
- Cool the loaf at room temperature for 30 minutes with a plate resting on top of it to press it gently.
- Wrap the loaf well and chill overnight. When the loaf is chilled, slice thinly. You can then sauté slices with onions and peppers and serve as you wish.
Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson