1 hour, 45 minutes
A Greek-inspired method of preparing lamb leg.
1lamb leg (about 3+1/2 pounds)
2 1⁄2 poundsbeef round (boneless)
1⁄4 cuporegano (leaves, dried)
2 teaspoonsdill weed (dried)
2 teaspoonsthyme (ground)
1 1⁄2 teaspoonsalt
1 teaspoonblack pepper
- 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.