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|• 1 head of fresh garlic, minced||• Salt and pepper to taste|
|• 1 tsp kosher salt||• 1 lemon, juiced|
|• 3 Tbs fresh oregano, minced||• 1 7 lb leg of lamb, butterflied|
|• ½ tsp fresh rosemary, minced||• ½ head of garlic, slivered|
|• 6-8 Clove roasted garlic, minced|
|• ¼ Cup olive oil (or up to 1/2 cup, if needed)|
Sear the lamb roasts directly on a hot grill for about 2-3 minutes per side.
Set up the egg for indirect cooking and let stabalize at 300° - 325° dome temperature.
Place roasts in a v-rack over a drip pan and cook for 20-25 minutes per pound, until they reach 130° internal (for medium-rare).
Let rest for 15-20 minutes, then serve.
Number of Servings:
Time to Prepare: