Gyros and Wicked Wedges

QBabe

Decided to try something new this past weekend and it turned out to be fantastic! Did a greek-style lamb roast and then sliced it thin to make gyros...WOW![p][p]First, made a paste with garlic, salt, black pepper, oregano, rosemary, olive oil and lemon juice. Had the meat cutter at Publix bone and butterfly a 7 lb roast at the store, then when I got it home I divided into two pieces then coated the inside with the garlic paste. Then rolled it up and tied it and coated the outside and let it marinate most of the day. [p][img]http://www.hp.ufl.edu/~tlambert/q-pics/lamb-roast sliced.jpg[/img][p]Got the egg preheated to 300° - 325° and put the two rolled roasts in a v-rack over a drip pan and cooked indirect for 1 to 1.5 hrs (one was a little bigger than the other, so it ended up coming off first), about 20-25 minutes/lb. Let it rest for 15-20 minutes and sliced thin for the gyros...[p][p]Served them with some Wicked Wedges...potatoes were coated with olive oil and sprinkled with Ken Stone's Wicked Grin Rub, baked in the oven, then transferred to the grill for the finish...if you haven't tried this rub yet, it's fantastic.[p]Turned out to be a wonderful meal![p]Tonia
:~)

QBabe

Darn it! I hate it when that happens...[p]Let's try again...[p]Decided to try something new this past weekend and it turned out to be fantastic! Did a greek-style lamb roast and then sliced it thin to make gyros...WOW![p][p]First, made a paste with garlic, salt, black pepper, oregano, rosemary, olive oil and lemon juice. Had the meat cutter at Publix bone and butterfly a 7 lb roast at the store, then when I got it home I divided into two pieces then coated the inside with the garlic paste. Then rolled it up and tied it and coated the outside and let it marinate most of the day. [p][p]Got the egg preheated to 300° - 325° and put the two rolled roasts in a v-rack over a drip pan and cooked indirect for 1 to 1.5 hrs (one was a little bigger than the other, so it ended up coming off first), about 20-25 minutes/lb. Let it rest for 15-20 minutes and sliced thin for the gyros...[p][p]Served them with some Wicked Wedges...potatoes were coated with olive oil and sprinkled with Ken Stone's Wicked Grin Rub, baked in the oven, then transferred to the grill for the finish...if you haven't tried this rub yet, it's fantastic.[p]Turned out to be a wonderful meal![p]Tonia
:~)[p]

djm5x9

Tonia:[p]You are truly a talented food babe . . .

The Other Dave

QBabe, Because we like the gyros from left over leg of lamb so much, we have it (leg of lamb)at least once a month. Your gyros look great. I love tseziki (however it's spelled.)

QBabe

djm5x9,[p]It's this egg, I swear to God! I have had more fun since we got ours than I ever did in the kitchen...[p]And, I had NO IDEA that lamb could be so good. I've done it three times now (twice as a boneless rolled roast and once as chops) and it has been wonderful every time...[p]Tonia
:~)[p]

QBabe

The Other Dave,[p]It's definately going to be something we do often now! And, you're right, the sauce is delicious! [p]One thing about the sauce that I would advise. I saw a post by djm5x9 that mentioned draining the yogurt through a cheesecloth overnight and I would highly recommend that. I did not, since it was a spur of the moment decision, and while it tasted good, I can see that it would have been less "watery" and been a more "creamy" consistency had I done that.[p]Tonia
:~)

TRex

QBabe,[p]Can you give me more info on this boneless rolled roast? How hard is it to find these? How did you cook them? How did you season them? Did they come tied like that?[p]Those slices look so good - you've really got me interested.[p]Thanks,[p]TRex

The Other Dave

QBabe, I often do the cheesecloth thing to make my own kind of ricotta cheese. I make my own yogurt, so I generally have plenty.

QBabe

TRex,[p]Most of the lamb roasts I've seen here have been boned already and are in a netting...[p]This one was a leg of lamb that we asked the meat cutter to debone and butterfly for us. When I got it home, I opened it flat and cut it lengthwise into two pieces, rubbed it with the paste and then I tied it to hold it together...[p]As far as seasoning, I minced an entire garlic head, mixed in 1 1/2 tsp kosher salt and worked it together to form a paste. Added 3 tbsp fresh minced oregano, 1/2 tsp fresh minced rosemary, 6-8 cloves roasted garlic, 1/3 - 1/2 cup olive oil and some lemon juice. I also cut slits in the meat and put 1/2 head of garlic cut into slivers into the cuts in the meat. Spread half the paste on the inside of the roasts, rolled them (or closed them best I could) and then tied to keep them in place. Then I spread the remaining paste all over the outside. Then I wrapped in saran wrap and let them sit for several hours...[p]I'll post the recipe when I get home tonight.[p]Tonia
:~)

QBabe

Oops, you asked about cooking and I missed that. When I was trying to figure out the timing, I thought, "ok, I have a 6 lb roast and at 20 minutes/lb, it should take about 2 hrs"...except that I didn't consider that I now had 2 smaller roasts and not one large one...so, they ended up much sooner than I expected.[p]I cooked them indirect at 300° - 325° for 1 - 1.5 hrs, until they hit 130° internal. And, as you might expect, the smaller one came off first with the larger one going about 1/2 hr more. One entire roast ended up foodsaved and in the freezer and we've gotten 3 meals for 2 people out of the other one.[p]Tonia
:~)

dublin

The Other Dave,
Whats a Cheesecloth?
Dublin

TRex

QBabe,[p]Great info! Thanks a bunch.[p]Now to find one of these things . . .[p]TRex

The Other Dave

dublin, Actually, I use a handkerchief. Go ahead, ask me what that is [p]A cheesecloth is a loosely woven cotton cloth.