Gyros Roast

Directions

1. 1
   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 1/3 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 1/3rd 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.
2. 2
   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.
3. 3
   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).