Lamb Gyro Stack
The most delicious lamb gyros I’ve ever eaten.
Equipment
- Trompo King
- Big Green Egg
- Instant Read Thermometer
Ingredients
Lamb Stack
- 4-6 lb Boneless Leg of Lamb trimmed of visible thick fat, cut into ¼” pieces
Meat Marinade
- 2-3 Bulbs Garlic pressed/chopped
- ¼ Cup Extra Virgin Olive Oil
- 3 tbsp Fresh Lemon Juice
- 2 tbsp Chopped fresh oregano I’ve use dried, too
- 1 tbsp marjoram
- 1 tbsp Chopped fresh rosemary I’ve used dried crushed
- ½ tsp Kosher Salt
- ½ tsp ground black pepper
- 1 tbsp dried onion
- ½ tsp red pepper flakes
Tzatziki
- 1 Medium 10oz cucumber
- 16 oz Sour Cream Publix Brand is my favorite
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Chopped fresh mint
- 1 tbsp Chopped fresh dill
- 1 bulb Garlic pressed/chopped
- ½ tsp Kosher Salt
- 1 tsp Tabasco
Other Ingredients
- 5 Sweet Onions chopped/sliced
- 4 Delicious Tomatoes
- Romaine lettuce
- Pita/Naan whatever you want to wrap it with
- Feta Cheese Optional
- Hummus Optional
Instructions
Prepare Meat
- As stated in the ingredients, remove thick visible fat from the lamb and slice it in ¼” thick or less slices. I’ve done this by hand, or used a deli slicer. Both work well. Cold meat slices much better.
- Combine all Marinade ingredients and add sliced meat to bag/bowl. Mix well, and let sit overnight.
Tzatziki Sauce
- Grate cucumber (I use a cheese grater)
- squeeze grated cucumber with hands, removing as much water as possible
- add a pinch of salt and put in a paper towel. Squeeze again, removing as much water as possible (you may need to do this a couple times)
- Combine all of the Tzatziki ingredients and mix
- salt as needed
Cook Time
- Heat Big Green Egg to around 350-375F INDIRECT
- Peel and cut an onion in half. Spike one half onto the bottom of the trompo king
- Stack meat onto the spike, creating a beautiful stack of sliced, marinated lamb meat
- Second half of onion completes the stack on top
- Dice 2 onions and add to the bottom tray of the Trompo King (to soak up and cook in the juices dripping from the meat)
- For medium rare, cook until 140 internal temperature (or slightly lower) and let it rest for a few minutes. (Cook to whatever temperature you like. You will be shaving off the outside and putting the rest of the meat back in the heat)
- Shave off the outer layer of the meat
- You may like the meat at 140-145 internal temperature. If it is a little cooler internal, you can put the stack back on the kamado and cook the meat some more, to the temperature you like for lamb.
