\n\nNov 15, 2022<\/time> \u00b7<\/span> Leave a Comment<\/a><\/span> <\/p>\n<\/header>\n\nTake advantage of the incredible Trompo King and your Big Green Egg to make the best Gyros you’ve ever had. <\/p>\nLamb Gyros served up at the Central Florida Fall Eggfest<\/figcaption><\/figure>\nThese are just samples…not much beats a big meaty gyro, which we had for dinner with the leftovers. (We cooked this late in the day, so we were able to bring some leftovers home. That may have been intentional. lol)<\/figcaption><\/figure>\n\n<\/blockquote>\n<\/figure>\n<\/figure>\n\n\nLamb Gyro Stack<\/h2>\nThe most delicious lamb gyros I’ve ever eaten. <\/span><\/p>\n\nEquipment<\/h3>\n\n\nTrompo King<\/p>\n<\/li>\n\nBig Green Egg<\/p>\n<\/li>\n\nInstant Read Thermometer<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nIngredients<\/h3>\n\nLamb Stack<\/h4>\n\n4-6<\/span> lb<\/span> Boneless Leg of Lamb<\/span> trimmed of visible thick fat, cut into \u00bc” pieces<\/span><\/li>\n<\/ul>\n<\/div>\n\nMeat Marinade<\/h4>\n\n2-3<\/span> Bulbs<\/span> Garlic<\/span> pressed\/chopped<\/span><\/li>\n\u00bc<\/span> Cup<\/span> Extra Virgin Olive Oil<\/span><\/li>\n3<\/span> tbsp<\/span> Fresh Lemon Juice<\/span><\/li>\n2 <\/span> tbsp<\/span> Chopped fresh oregano<\/span> I’ve use dried, too<\/span><\/li>\n1<\/span> tbsp<\/span> marjoram<\/span><\/li>\n1<\/span> tbsp<\/span> Chopped fresh rosemary<\/span> I’ve used dried crushed<\/span><\/li>\n\u00bd<\/span> tsp<\/span> Kosher Salt<\/span><\/li>\n\u00bd<\/span> tsp<\/span> ground black pepper<\/span><\/li>\n1<\/span> tbsp<\/span> dried onion<\/span><\/li>\n\u00bd<\/span> tsp<\/span> red pepper flakes<\/span><\/li>\n<\/ul>\n<\/div>\n\nTzatziki<\/h4>\n\n1<\/span> Medium 10oz cucumber<\/span><\/li>\n16<\/span> oz<\/span> Sour Cream<\/span> Publix Brand is my favorite<\/span><\/li>\n2<\/span> tbsp<\/span> Extra Virgin Olive Oil<\/span><\/li>\n1<\/span> tbsp<\/span> Chopped fresh mint<\/span><\/li>\n1<\/span> tbsp<\/span> Chopped fresh dill<\/span><\/li>\n1<\/span> bulb<\/span> Garlic<\/span> pressed\/chopped<\/span><\/li>\n\u00bd<\/span> tsp<\/span> Kosher Salt<\/span><\/li>\n1<\/span> tsp<\/span> Tabasco <\/span><\/li>\n<\/ul>\n<\/div>\n\nOther Ingredients<\/h4>\n\n5<\/span> Sweet Onions<\/span> chopped\/sliced<\/span><\/li>\n4<\/span> Delicious Tomatoes<\/span><\/li>\nRomaine lettuce<\/span><\/li>\nPita\/Naan whatever you want to wrap it with<\/span><\/li>\nFeta Cheese<\/span> Optional<\/span><\/li>\nHummus<\/span> Optional<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nInstructions<\/h3>\n\nPrepare Meat<\/h4>\n\n\nAs stated in the ingredients, remove thick visible fat from the lamb and slice it in \u00bc” thick or less slices. I’ve done this by hand, or used a deli slicer. Both work well. Cold meat slices much better.<\/span><\/p>\n<\/li>\n\nCombine all Marinade ingredients and add sliced meat to bag\/bowl. Mix well, and let sit overnight. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nTzatziki Sauce<\/h4>\n\n\nGrate cucumber (I use a cheese grater)<\/span><\/p>\n<\/li>\n\nsqueeze grated cucumber with hands, removing as much water as possible<\/span><\/p>\n<\/li>\n\nadd 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)<\/span><\/p>\n<\/li>\n\nCombine all of the Tzatziki ingredients and mix<\/span><\/p>\n<\/li>\n\nsalt as needed<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCook Time<\/h4>\n\n\nHeat Big Green Egg to around 350-375F INDIRECT<\/span><\/p>\n<\/li>\n\nPeel and cut an onion in half. Spike one half onto the bottom of the trompo king<\/span><\/p>\n<\/li>\n\nStack meat onto the spike, creating a beautiful stack of sliced, marinated lamb meat<\/span><\/p>\n<\/li>\n\nSecond half of onion completes the stack on top<\/span><\/p>\n<\/li>\n\nDice 2 onions and add to the bottom tray of the Trompo King (to soak up and cook in the juices dripping from the meat)<\/span><\/p>\n<\/li>\n\nFor 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)<\/span><\/p>\n<\/li>\n\nShave off the outer layer of the meat<\/span><\/p>\n<\/li>\n\nYou 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. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<\/div>\n