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0 Tue August 17, 2004
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Description:
Ingredients: 3-1/2 pound boneless leg of lamb
2-1/2 pound boneless beef round steak
3 tablespoons dried oregano
2 teaspoons dried dillweed
2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried thyme
1/4 cup Oils of Aloha Macadamia Nut Oil


How To Prepare: Pound lamb and beef with a meat mallet into two 14 x 12-inch rectangles, working from center to edges and trimming as necessary. Combine oregano, dillweed, garlic powder, salt, pepper and thyme; blend well. Place lamb on cutting board, brush top with a third of the oil. Sprinkle with a third of the herb mixture. Pound herbs into lamb. Top lamb with beef. Brush with a third of the oil. Sprinkle with a third of the herb mixture. Pound herbs into beef. Roll up meat as tightly as possible, starting at narrow end, and tie securely in several places with string. Brush outside of roast with the remaining oil and rub with remaining herb mixture. Cover and refrigerate roast overnight. Insert meat thermometer before grilling so the tip is near center of meat. Place roast in center of covered barbecue. Grill about 1 1/4 hours for rare (140°F.) or 1 1/2 hours for medium (160°F.), turning roast once halfway through cooking time. Outside of meat will become very dark and crusty. Let stand 15 minutes, then slice thinly.
Number of Servings: 12
Effort (Easy, Average, Difficult): Easy
Tom
Administrator
 
Posts: 4,759
Registered: February 2003




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