Lamb Gyros


4 lbs Ground Lamb (freshly ground if you can get it)
1/4 cup Fresh Thyme
1/4 cup Fresh Rosemary
1 tablespoon Sea Salt
2 teaspoons Freshly Ground Pepper
6 cloves of Fresh Garlic
1 Yellow Onion

Remove Thyme and Rosemary leaves from stems, chop the leaves small.

Peel and finely dice the yellow onion.

Push garlic through garlic press.

Using your hands gently mix all the ingredients together in a metal mixing bowl.

Lay two pieces of 18 inch long plastic wrap with the long sides overlapping enough to seal and create a larger piece of plastic wrap.

Place the meat on the plastic wrap.  Wrap the plastic wrap around the meat and twist the ends until a tight log is formed.

Place lamb log into a plastic zip top bag and refrigerate over night.

Preheat oven to 325 Fahrenheit.

Unwrap lamb and place on a aluminum foil lined small rectangular pan.

Bake lamb for 70 minutes or until internal temperature reaches 175 Fahrenheit.  

Remove lamb from oven and allow to rest cover with aluminum foil for 10 minutes.

Slice meat and serve inside a pita with Tzaziki sauce, sliced cucumbers, spring salad mix, crumbled feta cheese, Spanish Olives, and diced tomatoes.