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Mock Gyros: Date Added: 10 Nov 2009
Listed in: Barbecue / BBQ - Lamb
Ingredients

1 each 5-6 lb leg of lamb
2 lb boneless beef round steak
1 tablespoon salt
2 teaspoon dried thyme, crushed
2 teaspoon ground coriander
1 teaspoon pepper
1/2 cup cooking oil
1/2 cup lemon juice
1/4 cup finely chopped onion
4 each cloves garlic, minced
8 oz plain yogurt
1/2 cup chopped cucumber
1 each clove garlic, minced
20 each pita bread rounds, halved
2 each medium tomatoes, chopped
1 cup snipped fresh parsley

Cooking Instructions

Have your butcher bone & butterfly the leg of lamb. Place lamb, cut side up, and beef side by side on a work surface; cover with clear plastic wrap. Using the smooth side of a meat mallet, pound each piece of meat to a 16 X 12 inch rectangle, 1/2 to 1/4 inch thick. Cut and patch meats where necessary to make the surface even.

Combine salt, thyme, coriander, and pepper; sprinkle over meat. Pound in seasonings. Place beef atop lamb, fitting meat to edges. Pound together. Fold meat; place in a plastic bag set in a shallow dish.

For marinade, in a small bowl combine oil, lemon juice, onion, and 4 cloves garlic; pour over meat and seal bag; marinate in the refrigerator for 6 to 24 hours, turning occasionally.

Remove meat from marinade, reserving marinade. Unfold meat and roll up, jelly-roll style, beginning at narrow end. Tie meat securely with string, first at center, then half-way between center and each end. Tie lengthwise. Finish securing the roll by tying once more between each crosswise string and 1" from each end.

Insert spit rod; center the meat on the spit and test balance. Fasten with holding forks. Arrange hot coals around a drip pan; test for MEDIUM HOT heat where the meat will be. Attach spit, turn on the motor, and lower the grill hood. Let the meat rotate over the drip pan for 1 to 2 hours or till rare to medium rare (140 to 150 degrees), brushing with the reserved marinade occasionally.

Remove meat from the spit. For sauce, combine yogurt, cucumber, and 1 clove garlic. Thinly slice meat crosswise, removing strings as you slice. Serve meat with Pita bread. Top with yogurt mixture, chopped tomato, and parsley.

Yield: 20 servings


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