o Have your butcher bone & butterfly the leg of lamb. Place lamb, cut wrap. Using the smooth side of a meat mallet, pound each piece of meat to a 16 X 12 inch rectangle, ½ to ¼ inch thick. Cut and patch meats where necessary to make the surface even.
o Combine salt, thyme, coriander, and pepper; sprinkle over meat. Pound in seasonings. Place beef atop lamb, fitting meat to edges. Pound together. Fold meat; place in a plastic bag set in a shallow dish.
o For marinade, in a small bowl combine oil, lemon juice, onion, and 4 cloves garlic; pour over meat and seal bag; marinate in the refrigerator for 6 to 24 hours, turning occasionally.
o Remove meat from marinade, reserving marinade. Unfold meat and roll up, jelly-roll style, beginning at narrow end. Tie meat securely with string, first at center, then half-way between center and each end. Tie lengthwise. and 1" from each end.
o Insert spit rod; center the meat on the spit and test balance. Fasten with holding forks. Arrange hot coals around a drip pan; test for MEDIUM HOT heat where the meat will be. Attach spit, turn on the motor, and lower the grill hood. Let the meat rotate over the drip pan for 1 to 2 hours or till rare to medium rare (140 to 150 degrees), brushing with the reserved marinade occasionally.
o Remove meat from the spit. For sauce, combine yogurt, cucumber, and 1 clove garlic. Thinly slice meat crosswise, removing strings as you slice. Serve meat with Pita bread. Top with yogurt mixture, chopped tomato, and parsley.
Your Mock Gyros is ready. Bon appetit!
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