Juicy Gyros layer roast with crust

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3.9 88
Layer after layer of full flavour! If you spice meat strongly, pile it up with onions to a roast and cook it in the oven, you will be rewarded with this gyros layered roast.
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 10
  • 2.5 kg Pork neck (boneless)
  • 4 TABLESPOONS Gyros spice
  • 7-10 Tbsp salt, pepper
  • 6 TABLESPOONS Olive oil
  • 2 Vegetable Onions
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash the meat, dab dry and wrap in foil. Freeze for about 2 hours. Mix gyros spice, 2 level teaspoons of salt, 1 teaspoon of pepper and oil. Peel onions and slice or cut into thin rings. Cut the frozen meat with a slicer or a large sharp knife into thin slices of approx. 1⁄2 cm.

  2. 2

    Mix meat slices in a large bowl with spiced oil and onions. Cover and chill for about 1 hour.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Layer the meat and some onions in a large casserole dish or on a fat pan (deep baking tray). Spread the remaining onions on the meat. Cover with foil.

  4. 4

    Cook in the hot oven for about 1 hour. Then remove the foil and continue cooking for approx. 30 minutes, sprinkling the gravy several times. Remove the roast and let it rest for about 5 minutes. Then cut into thin slices. Goes well with flat bread and shepherd's salad with tzatziki sauce - or you can buy ready-made tzatziki and coleslaw.

Nutrition Facts

KCAL
590 kcal
CARBS
3 g
FATS
41 g
PROTEINS
47 g