I ate both, and found that they were each unique and different, which shows how versatile Paleo can be. I made a "flatbread" while she used lettuce wraps; I used lamb she used a beef and pork mixture; I used a pot she used sticks; Both turned out delish and flavorful and I think you should try both so be sure to check her's out too!
Sunday Funday was a huge success! Brian and Sabrina were totally surprised and everybody had a great time, thanks to Mark and his wife Tiffany who let this rowdy bunch in their beautiful home. We will miss our friends so so much, but are happy for them nonetheless. May 5th is CrossFit Steadfast's grand opening and we are going to see them !!
As for the recipe.. I used the cooking method found at Clothes Make the Girl. Her site is awesome too!
|A Gyro, fit for a hero. These words rhyme, depending on where you are from.|
2lbs. Lamb arm roast and chops (bone-in)
1 Tbs. chopped mint
1 Tbs. oregano
1 Tbs. garlic powder
1 1/2 Tbs. cumin
1 tsp. cayenne pepper
1/2 tsp. marjoram
salt and pepper
juice of four lemons
Tzatziki (Zot-zee-kee, or "Gyro Sauce")
8 oz. can coconut milk
1 cucumber (sliced and seeded)
1 garlic clove minced
1 Tbs. olive oil
1 Tbs. red wine vinegar
2-3 mint leaves
1/2 tsp. dill
1 Tbs. fresh parsley
Mix mint, oregano, garlic, cumin, cayenne, marjoram, and salt/pepper together. Do not de-bone lamb just yet. Put lamb in a large ziplock bag, dump in the the spice mix and shake the baggie until all the lamb is covered in the spiced mixture. In an overly-obnoxious southern accent you can say "It's shake-n-bake and I helped!" for dramatic effect. Heat lemon juice in a large pot on high heat and add in the lamb, then add in just enough water to cover the meat. Bring to a strong boil then reduce heat-- you want the water to still be slightly bubbling. Cook like this for about three hours or until water has cooked off. Flip the meat at the two-hour mark. You want the meat to carmelize and char a tiny bit.
Remove the meat and let it cool. In the meantime, in a food processor, combine all ingredients for the Tzatziki and puree. Pour in serving bowl and let chill.
De-bone the lamb meat and wrap it in the "flatbread" or a lettuce wrap if you prefer, top with purple onion (they are purple not red!), and sauce and serve. The recipe for the "flatbread" will be coming soon.