Best Lamb Ever

For the 4th of July, I decided to make gyro meat style lamb.  So we bought a 5 pound lamb leg and we sliced it as thin as possible into as many pieces as 5 pounds could create.  Then I did this little recipe that I derived and changed a bit from Whole Foods recipe app.


In a large bowl, toss together lamb, oregano (however much you want), lemon juice (also, at will), garlic (I didn’t do this, but it would be good), and 1 teaspoon of salt and 1 teaspoon of black pepper.

Now, consider this what you would fit into a large soup bowl perhaps and not a batter bowl because you’re going to have to redo this for each handful of meat you can fit into the bowl to assure that it is seasoned well.  What I did was put the mix in a bowl and individually “rub” each piece of lamb through the mixture until it was gone.  Then I started over with a new mix until I was out of meat.

Once you have marinated every single piece and laid them out on a cookie sheet, cook a handful of pieces in a skillet with olive oil.  Only use as much oil as you need, no more than one tablespoon per handful of lamb.

Cook thoroughly and toss constantly.  Cook until fully cooked through and liquid is absorbed – about 5 to 7 minutes each batch.

The result is soooo incredibly good.


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