Summary
| Yield | |
|---|---|
| Source | Sueanne Taylor |
| Prep time | 15 minutes |
| Cooking time | 1 hour, 45 minutes |
| Total time | 2 hours |
Description
A Greek-inspired method of preparing lamb leg.
Ingredients
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 teaspoon
salt 1 teaspoon
black pepperInstructions
- Pound lamb and beef round steak on both sides with meat mallet until each piece of meat measures about 12 × 14 inches
- 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 one third of the herb mixture
- Pound herbs into surface of lamb with meat mallet
- Lay round steak on top of lamb, brush top lightly with olive oil and sprinkle with one half of the remaining herb mixture
- Pound herbs into surface of beef with meat mallet
- Roll up meats as tightly as possible, starting at the short end; tie securely in several places with string.
- Brush outside of roast lightly with oil; rub remaining herb mixture into surface of meat
- 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.
- Remove meat from cooking grate and let stand 10—15 minutes before slicing. Slice thinly.