- 1 [1 1/2-pound / 680-g] boned lamb roast
- 1 [2 1/2-pound / 1.13-kg] boned beef roast
- 2 cups [500 mL] dry white wine
- 1/4 cup [60 mL] dried oregano
- 2 teaspoons [10 mL] dried dill
- 1/2 teaspoon [2.5 mL] crushed dried thyme
- 2 teaspoons [10 mL] garlic powder
- 2 teaspoons [10 mL] any mixed meat, vegetable... or popcorn enhancing spices
- Olive oil, to coat
- 1/3 cup [80 mL] mild smoked barbecue sauce
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- Arrange lamb roast between 2 sheets waxed paper.
- Using a mallet, flatten lamb into an approximately 12 x 14-inch [30 x 35-cm] rectangle.
- Repeat with beef roast.
- Into a large bowl, tranfer lamb and beef into a plastic bag before pouring in dry white wine.
- Close bag and leave meats to marinate refrigerated overnight.
- On the next day, mix together oregano, dill, crushed thyme, garlic powder and mixed spices.
- Transfer lamb onto a cutting board.
- Lightly brush lamb with olive oil, then sprinkle lamb all over with half of herbs and mixed spices mixture.
- Cover lamb with waxed paper and, using the mallet, press herbs and mixed spices mixture into the meat.
- Removed waxed paper and lay beef roast over lamb roast.
- Coat top of beef with mild smoked barbecue sauce then sprinkle beef with 1/3rd of remaining herbs and mixed spices mixture.
- Cover beef with waxed paper and, using the mallet, press herbs and mixed spices mixture into the meat.
- Starting at shorter end, roll lamb and beef together as tightly as possible.
- Using a butcher's rope, tigh roll into quite a few places.
- Brush with olive oil then sprinkle roll with remaining herbs and mixed spices mixture.
- Preheat barbecue to medium intensity.
- Insert a meat thermometer into the meat down to the middle of the roll.
- Evenly arrange hot charcoals all around an aluminum dish used to collect dripping meat juices.
- Transfer the roast onto hot barbecue rack over the dish.
- Close barbecue lid and grill roast for approximately 90 minutes, until a meat thermometer inserted into the thickest part of the meat indicates 135°F [57°C], for a medium-rare roast.
- Remove from barbecue, cover with al foil and leave roast to rest for 15 minutes before serving.
- Inside temperature should increase to 145°F [63°C].
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