Ingredients:

  • 1 lb ground lamb
  • 1 lb 90/10 lean ground beef
  • 1 small yellow onion, grated and squeezed dry
  • 4 cloves garlic, minced into a paste
  • 1 tbsp dried oregano
  • 2 tsp smoked paprika
  • 1.5 tsp fine sea salt
  • 1 tsp dried marjoram

Instructions:

  1. Grate the yellow onion over a clean kitchen towel. Gather the corners of the towel and squeeze the onion over the sink until no more juice drips out. Add the cold ground lamb, ground beef, squeezed onion, garlic paste, oregano, paprika, salt, and marjoram to your food processor.
  2. Pulse the mixture for 60 seconds until it becomes a pale, tacky paste.
  3. Pack the meat mixture tightly into a 9x5 inch loaf pan, ensuring there are no air pockets.
  4. Place the loaf pan inside a larger baking dish filled with 1 inch of hot water to create a water bath. Bake at 325°F (160°C) for 45 minutes, then place a foil wrapped brick or a heavy weighted pan on top of the meat and bake for another 15 minutes until the internal temp hits 165°F.
  5. Remove the loaf and let it rest, still weighted, for at least 15 minutes.
  6. Slicing the meat as thin as possible (about 1/8 inch), sear the strips in a hot cast iron skillet for 1-2 minutes per side until edges are charred and crackling.