Ingredients:
- 1 lb ground lamb
- 1 lb 80/20 ground beef
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp dried oregano
- 1 tbsp dried marjoram
- 1 tsp ground cumin
- 1 tsp dried rosemary, crushed
- 5 cloves garlic, minced into a paste
- 1 small white onion, grated and squeezed dry
Instructions:
- Season the meat. Combine the ground lamb, ground beef, salt, pepper, oregano, marjoram, cumin, rosemary, garlic, and the squeezed dry onion in a large bowl.
- Bind the proteins. Mix everything thoroughly by hand for about 2 to 3 minutes until it starts to feel slightly tacky. Note: This initial mix starts the seasoning distribution.
- Chill the mixture. Refrigerate the bowl for 30 minutes. Note: This allows the salt to begin breaking down the meat fibers.
- Emulsify the paste. Transfer the chilled meat to a food processor and pulse a few times to break it up, then process on high for 60 to 90 seconds. Note: It should look like a pale, fine paste.
- Prep the oven. Preheat your oven to 325°F (165°C).
- Pack the pan. Press the meat paste firmly into a 9x5 inch loaf pan, ensuring you push it into the corners to remove air pockets.
- Bake the loaf. Place the pan in the oven and bake for approximately 60 minutes. Note: Use a meat thermometer to ensure the internal temp hits exactly 165°F (74°C).
- Drain and cover. Remove from the oven and carefully pour off the liquid fat. Cover the top of the meat tightly with aluminum foil.
- Apply the pressure. Place a second loaf pan directly on the foil and weigh it down with heavy cans.
- Rest and compress. Let the meat sit undisturbed for 30 minutes. Note: This sets the shape and finishes the texture.
- Slice and sear. Remove the meat from the pan and slice as thinly as possible against the grain. Note: For the best flavor, sear the slices in a hot skillet for 1 minute per side until they sizzle.