Gyros Roast

Greek Gyros has migrated successfully to the US. We have been fond of it for many years and have worked up version that works on the barbecue grill, not needing the special vertical rotisserie of commercial outlets. Instead of a mixture of ground lamb and beef, we make it as a roulade with a partial leg of lamb and ground chuck. It can be placed on a rotisserie but that is not necessary when you use a Weber grill cooking indirectly.

Boned leg of lamb
1½-2 lbs ground beef
¼ cup oregano leaves
2 tsp. dill weed
2 tsp. garlic powder
½ tsp thyme
1½ tsp. salt
1 tsp. pepper
Olive oil

Butterfly the lamb roast and cut into two pieces. Pound out the lamb with heavy mallet until each piece measures 12 x 14 inches or so. Combine the herbs along with the salt in a mortar and pestle crushing until fine in texture, but not a powder. Brush the top of the lamb pieces with olive oil and sprinkle ⅓ of the herb mixture. Work the herbs into the lamb with the tenderizer side of the mallet. Cover the entire top of the lamb pieces with the ground beef. Work another ⅓rd of the seasonings into the ground beef. Roll up meat tightly, securing with string. Brush the outside of the roll with olive oil and rub in the remaining herb/seasoning mixture. Marinate several hours, or overnight, if possible.
Place roast in the center of the cooking grate, with a drip pan underneath containing a cup of water. Roast indirectly until internal temperature reaches 140°f., approximately one and a half hours. Turn roast every 30 minutes.
Slice thin across the grain and serve on hard rolls, spooning or dipping in pan juices. Top meat with thinly sliced onions, tomato wedges, and tzatziki sauce (a Yogurt/cucumber sauce).