R.B. MILLER’S GYRO MEAT

R.B. MILLER’S GYRO MEAT

1 lb. ground beef chuck (80% lean)
1 lb. boneless lamb chops, cubed
1 cup minced onion
4 tsp. minced garlic
1 tsp. ground marjoram
1-1/2 tsp. ground rosemary
2 tsp. sea salt
1 tsp. black pepper

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 in 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 over night’

Preheat oven to 325^’.

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^, 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^ 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.

Yield: 8 servings.