Gyros Roast

January 14, 2021  Online Recipe Guide Avatar

1 leg of lamb (1½ lbs boned)
2½ lbs boneless beef round steak

1/4 cup dried oregano leaves
2 tsp dried dill weed
2 tsp garlic powder
½ tsp ground thyme
1½ tsp salt
1 tsp pepper
olive oil
white wine
Cookies Bar-B-Q Sauce

Pound lamb and beef round steak on both sides with meat mallet until each piece of meat measures about 12″ x 14″. Place in container and cover with wine and marinate over night. Combine herbs, salt and pepper, crushing with back of spoon until fine in texture, but not powdered. Place lamb on cutting board, brush top lightly with oil and sprinkle with 1/3 of the herb mixture. Pound herbs into surface of lamb with meat mallet. Lay round steak on top of lamb, brush top with Bar-B-Q Sauce and lightly with oil and sprinkle with ½ of remaining herb mixture. Pound herbs into surface of beef with meat mallet. Roll up meats as tightly as possible, starting at shortened end, tie securely in several places with string. Brush outside of roast lightly with oil, rub remaining herb mixture into surface of meat. Insert regular meat thermometer so that tip is in center of meat. Place roast on cooking grid, cover and cook until internal temperature registers 140º, about 1-½ hours. Remove meat from cooking grid and let stand 10 to 15 minutes. Slice thinly. Garnish with cucumbers.


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