So I've decided with my 1lb hunk o' lamb (first referenced here: http://chowhound.chow.com/topics/9104...), I'd like to make some sort of gyro-like sandwich. I do have a meat grinder so I can grind up the meat and use Alton Brown's recipe for gyros, but I sort of kind of want to use the hunk whole, and then slice. If I do that, how would you all suggest I marinate/season it prior to roasting (or maybe grilling it).
Any/all suggestions on how to make the best lamb sandwich are appreciated.
You said you made kebobs with the first piece, but were they brochettes or kaftas? If the former, you could grind it (I know, you said you preferred whole...) and make lamb kafta, which I did this weekend for a party.The recipe came from this book:
Called for ground lamb spiced with ground coriander, cumin, cinnamon, and ginger, grilled over blazing coals to char the exterior, medium on the interior, they turned out great.
One use we thought of for the leftovers was to make sandwiches - pita (or regular rolls) with a yogurty sauce (tzatziki or similar), and with grilled vegetables (we have leftover grilled peppers and zucchini).
Served cold in the heat we've been having in the midwest, they'd be a good dinner.
I marinade it overnight with oil, red vinegar and lemon juice. A couple of chopped garlic cloves, some salt (or olive juice) and pepper, good amount of oregano, some cayenne, mint and cumin. I myself use a bone in leg, it's just what I've always done, but that's just me.
And I forgot to say, along with the tzatziki on the gyro, sliced tomatoes, onions and lettuce. You just reminded me, I think I have a leg stashed in the freezer from Easter, time to haul that sucker out!
Hi Julie -
A recipe we learned in Greece, either for roasting or grilling fresh lamb:
1. Squeeze the juice of a fresh lemon over the lamb meat.
2. Salt, pepper, rosemary, garlic, olive oil and possibly a little mint and a dash of cinnamon. Let it marinate covered for at least an hour, or best, covered overnight.
3. Roast first covered, with the last 30 minutes under a broiler.
4. Better yet, grill using a long branch of rosemary dipped in rosemary, garlic, and oil to baste.the lamb at it cooks.
5. When done, let it rest and use a long, Granton blade knife to thinly slice.
6. Pita bread, or the sandwich bread you like the best, with grilled tomatoes, and other condiments you like.