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Gyros Roast

Grill.Master's picture
Ingredients
  Boneless leg lamb 3 1⁄2 Pound
  Boneless beef round steak 2 1⁄2 Pound
  Dried oregano 3 Tablespoon
  Dried dill weed 2 Teaspoon
  Garlic powder 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1 Teaspoon
  Ground thyme 1⁄2 Teaspoon
  Olive oil 3 Tablespoon
Directions

With a meat mallet, pound lamb and beef into two 14x12-inch rectangles, working from center to edges and trimming as necessary.
Combine oregano, dillweed, garlic powder, salt, pepper, and thyme, crushing with back of spoon or with mortar and pestle until fine textured, but not powdery.
Place lamb on cutting board.
Brush top with a third of the olive oil.
Sprinkle with a third of the herb mixture.
Using a meat mallet, pound herb mixture into surface of lamb.
Lay beef round steak on top of lamb.
Brush top with a third of the olive oil.
Sprinkle with a third of the herb mixture.
Using a meat mallet, pound herb mixture into surface of beef.
Roll up pieces of meat as tightly as possible, starting at short end.
Tie securely in several places with string.
Brush outside of roast lightly with remaining olive oil.
Rub remaining herb mixture on outside surface of meat.
Insert meat thermometer so the tip is near center of meat.
Place roast in center of the cooking grill.
Grill about 1 1/2 hours for rare 140°F (60°C) or 13/4 hours for medium 160°F (71 °C), turning roast once halfway through grilling time.
Let stand 15 minutes.
Slice thinly.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Interest: 
Party

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