Gryos Roast

1 leg of lamb, boned (about 3½lbs.)
2½ lbs. boneless beef round steak
¼ cup dried oregano
2 tsp. dried dill
2 tsp. garlic powder
½ tsp. thyme
1½ tsp. salt
Olive oil

Pound lamb and round steak on both sides with meat mallet, until each piece of
meat measures 12 x 14".

Combine herbs and salt, 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 1/3 of the herb mixture. Pound herbs into surface of lamb
with meat mallet. Lay steak on top of lamb; brush top lightly with olive
oil and sprinkle with ½ of the remaining herb mixture.

Pound herbs into surface or beef with meat mallet. Roll up meats as tightly as
possible starting at 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 meat in center of the cooking grate of grill and grill until internal
temp. Register 140°, for 1½ hours. Turn roast every 45 minutes outside of meat
will become very dark and crusty.

Remove meat form cooking grate and let stand 10 to 15 minutes before slicing.
Slice thinly and serve on toasted pita breads.