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1
Grind lamb and beef together, using large hole plate on meat grinder.
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2
Regrind using small hole plate.
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3
In small bowl reconstitute onions in water.
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4
In another small bowl combine next 6 ingredients and mix thoroughly.
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5
In large bowl combine meat, onions and spice mix.
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6
Add garlic and vegetable oil; mix thoroughly with hands until spices are evenly distributed; refrigerate, covered, several hours.
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7
In a small skillet, fry a small amount of the meat mixture in a little butter.
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8
Taste for seasoning and adjust, if desired.
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9
Blanch bacon by simmering in hot water about 3 minutes.
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10
If pork belly is used, blanching is not necessary.
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11
Drain on paper towels.
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12
Line loaf pan with bacon or pork slices, covering sides and bottom; pack gyros meat into pan, filling to the top of the pan.
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13
Cover with remaining slices of bacon or pork.
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14
Place filled pan in hot water bath, reaching 3/4 of the way up the loaf pan.
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15
Bake at 375F (190C).
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16
for 20 to 30 minutes.
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17
Reduce heat to 325F (160C) and continue baking 30 minutes longer.
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18
Remove pan from oven; remove loaf pan from hot water bath and place on wire rack to cool.
