This recipe for spit-roasted lamb gyros is a great method to entertain big groups of people, especially at 18th and 21st birthday parties where guests tend to arrive hours beyond the stated start time. Who wouldn’t enjoy spit-roasted lamb gyros?
Ingredients:
- 10kg lamb sliced very thinly, ideally shoulder, however, the leg will be fine.
- 15g oregano
- 15 heads garlic finely chopped
- 50g sea salt
- 30g sweet paprika
- 20g freshly ground pepper
- 2 large onions finely chopped (or put through a blender is even better)
- Basting mixture: 100ml olive oil, 100ml lemon juice. Sprig of rosemary for basting
Method:
- Let all of the ingredients (except the basting mixture) marinate with the meat overnight. If the mixture is too dry, add extra olive oil.
Attaching it to the spit:
- You need a rotisserie skewer and 2 gyros discs.
- Connect one disc to the rotisserie skewer and thread each piece of meat one at a time up against the gyros disc.
- Once all the meat is on the skewer, affix the second disc onto the skewer and squeeze the 2 discs tightly together so that the meat is wedged between the 2 discs. if you do not wedge it together tight enough, the meat will come loose.
Basting:
- Baste the meat every 20-30 minutes with a mixture of olive oil, lemon juice, and salt to keep it moist on the outside. Once the outside of the beef has been cooked, shave off the outer layer with an electric carving knife to allow the inside layers to cook and crisp.
Cooking time:
Numerous variables will affect your cooking time; nonetheless, allow 3 hours. If you wanted to carve the lamb gyros over a longer period of time, you could slow down the cooking process by lifting the lamb gyros to the very top of the rotisserie height adjustment setting. Gyros-style cooking is carved throughout the cooking process, so keep the cut parts warm if you wish to serve everything together.
How to Easily carve Gyros on a Spit Roaster
You can also check our Range of Spit Rotisserie
