Ingredients:

  • 500g ground lamb (20% fat)
  • 500g ground beef (20% fat)
  • 1 large white onion, processed to paste and drained
  • 4 cloves garlic, minced
  • 2 tsp fine sea salt
  • 1 tsp black pepper
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 200g full fat Greek yogurt
  • 2 cloves garlic, grated (for sauce)
  • 1 tsp lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1 pinch salt

Instructions:

  1. Process the onion. Pulse the onion until it’s a total slurry.
  2. Drain the liquid. Place the onion paste in a fine mesh sieve or cheesecloth and squeeze hard. Stop when no more liquid drips.
  3. Whip the meat. Combine the beef, lamb, onion, and all spices in a stand mixer or food processor. Process for 2-3 mins until the meat looks like a pale, sticky paste.
  4. Check the aroma. At this stage, you should smell the sharp, earthy punch of cumin and coriander filling the room. It should smell finished even while raw.
  5. Shape the cylinder. Plonk the meat onto a large sheet of parchment paper and form it into a tight log, about 10cm thick.
  6. The Compression Roll. Roll the parchment paper tightly around the meat, twisting the ends like a candy wrapper. Repeat this with two layers of foil, making it as tight as physically possible.
  7. The Controlled Roast. Place on a wire rack over a tray. Bake at 160°C for 1 hours 15 mins until the internal temperature hits 75°C.
  8. Rest the meat. This is vital. Let it sit in its wrapper for at least 15 minutes.
  9. The Searing Finish. Unwrap the log. The smell of rendered lamb fat hitting the air will be savory and heavy. Slice the meat as thinly as possible with a very sharp knife.
  10. Crisp it up. Quickly sear the slices in a hot pan for 30 seconds per side until the edges shatter when bitten.
  11. For a complete experience, don't forget the sauce. Mix the yogurt, grated garlic, lemon juice, and parsley.