Gyros roulade on the BBQ
| Category: | Main category Lamb Beef Hans @ DeKookbijbel.be BBQ |
| Seasons | Summer |
| Tags: |
Ingredients
For
8
Persons
Ingredients
| 1 piece(s) Leg of lamb |
| 1 kg Steak |
| 4 tbsp Oregano |
| 2 tsp dried dill |
| 2 tsp Garlic powder |
| 1/2 tsp ground thyme |
| Pepper and Salt |
| Olive Oil |
Gyros roulade on the BBQ Directions
- Process the lamb and beef on both sides with a wooden hammer until it has an area of approximately 30 x 35 cm.
- Mix the herbs, salt and pepper with a herb masher, but not until powder.
- Place the lamb on a cutting board; brush the meat lightly with oil and sprinkle 1/3 of the spice mixture.
- Beat the herbs with the hammer in the surface of the meat. Put the beef on top.
- Lightly brush the top with olive oil and sprinkle half of the remaining herb mixture over it.
- Beat the herb mixture with the hammer in the beef.
- Roll the lamb and beef tightly, starting at the narrowest and short end.
- Tie the meat in several places with a piece of string.
- Lightly oil the outside of the roulade and rub it in with the rest of the spice mixture.
- Insert a meat meter.
- Place the roulade in the middle of the grill and grill the meat until the internal temperature has reached 60 ° C.
- It will take about 1 1/2 hours. Turn the roulade every 45 minutes.
- The outside of the meat becomes very dark and crispy.
- Remove the meat from the grid and let it stand for 10 to 15 minutes before you cut it. Cut thinly.
