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)
InstructionsFinely chop the head of garlic and sprinkle with salt.
Mash the head of minced garlic, the roasted garlic, and the salt together to make a paste.
Add oregano and rosemary and continue to mash until incorporated.
Put the garlic oregano paste into a small bowl and add the lemon juice and olive oil.
Add salt and pepper to taste.
Put the lamb on a platter and trim any excess fat.
Cut the lamb in half lengthwise so you have 2 large pieces.
Cut slits in the meat and push the garlic slivers inside.
Rub half of the garlic-herb paste all over each section and season with salt and pepper.
Roll up each piece and tie with butcher's twine to hold the roasts together.
Slather the outside of the rolled roasts with remaining garlic-herb paste.
Marinate, covered, in the refrigerator for at least one hour or overnight.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.NotesNumber of Servings: Time to Prepare: