1 (3 1/2 lb.) leg of lamb, boned
1/4 c. oregano
2 tsp. dill weed
2 tsp. garlic powder
Olive oil
2 1/2 lb. boneless beef round steak
1/2 tsp. ground thyme
1/2 tsp. salt
1 tsp. pepper

1. Pound lamb and steak on both sides with meat mallet until each measures 12"x14".

2. Combine herbs, salt and pepper, crush with back of spoon until fine.

3. Brush top of lamb with oil, sprinkle with 1/3 of herb mixture. Pound into meat.

4. Lay steak on top of lamb and brush with oil, sprinkle with 1/2 of herb mix. Pour into meat.

5. Brush roast with oil and remaining herbs.

Cook 1 1/2 hours indirectly. Turn every 45 minutes at 325 degrees; roughly for 2 hours.