Lamb Souvlaki Gyros (meat Only)

Total Time: 7 hrs Preparation Time: 2 hrs Cook Time: 5 hrs

Ingredients

• Servings: 4
• 2 lbs lamb roast
• 1 teaspoon dried oregano
• 1 teaspoon greek adobo seasoning
• 1/4 cup water
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons vinegar
• 1 tablespoon soy sauce
• 2 garlic cloves
• 1/2 medium onion
• salt

Recipe

• 1 - mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the lamb roast.
• 2 - coat lamb roast with the marinade.
• 3 - slice the garlic and onion and spread over top of meat.
• 4 - cover and refrigerate for at least 2 hours, turning and coating several times.
• 5 - place all in roasting pan or dish.
• 6 - tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. should have internal temp of at least 170 degrees.
• 7 - after removing from oven, allow to cool to touch.
• 8 - remove meat from bone, discarding any fat and/or grissle.
• 9 - mix all sauce and bits from the pan together with the pulled meat and salt to taste.
• 10 - meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
• 11 - before serving, dry fry (no oil) the meat in a non-stick skillet. this will produce crispy golden brown bits nearly identical to that from a rotisserie.