Gyros Roast


A Greek-inspired method of preparing lamb leg.


Sueanne Taylor

8 Servings
Preparation time
15 minutes
Cooking time
1 hour, 45 minutes
Total time
2 hours
1 lamb leg (about 3+1/2 pounds)
2 1⁄2 pounds beef round (boneless)
1⁄4 cup oregano (leaves, dried)
2 teaspoons dill weed (dried)
2 teaspoons thyme (ground)
1 1⁄2 teaspoons salt
1 teaspoon black pepper
  olive oil (to taste)
  1. Pound lamb and beef round steak on both sides with meat mallet until each piece of meat measures about 12 × 14 inches
  2. Combine herbs, salt and pepper, crushing with back of spoon until fine in texture, but not powdered
  3. Place lamb on cutting board; brush top lightly with oil and sprinkle with one third of the herb mixture
  4. Pound herbs into surface of lamb with meat mallet
  5. Lay round steak on top of lamb, brush top lightly with olive oil and sprinkle with one half of the remaining herb mixture
  6. Pound herbs into surface of beef with meat mallet
  7. Roll up meats as tightly as possible, starting at the short end; tie securely in several places with string.
  8. Brush outside of roast lightly with oil; rub remaining herb mixture into surface of meat
  9. Place roast in centre of the cooking grate and cook until internal temperature is about 66'C (150'F), about 1+1/2 hours, turning every 45 minutes. The outside of the meat should become very dark and crusty.
  10. Remove meat from cooking grate and let stand 10—15 minutes before slicing. Slice thinly.