Herb Infused Lamb Roast

FingerLicker

I was tired of roasts that come out great tasting on the outside where all the seasonings are but relatively bland on the inside. I wanted a lamb roast that was infused with herb flavor through and through. This came out awesome, with great herb flavor in every bite but still balanced with good lamb flavor. I kept the herbs very simple and went fairly heavy on the garlic because I love garlic, but the garlic flavor wasn't overwhelming by any means. Next time I might add a little black pepper too.

Ingredients

Boneless lamb shoulder roast, about 2.5 lb

3 Tablespoons fresh rosemary, finely chopped

3 Tablespoons fresh sage, finely chopped

6 cloves garlic, crushed

Salt to taste

Directions

Trim off the fat cap, separate the roast into the large muscles (about four pieces) and trim off most of the fat. Starting with a 2.6 lb roast I ended up with 1.75 lbs of lean meat. If yours is significantly different in weight adjust the seasoning quantities accordingly. Butterfly each piece and open it up, so the pieces are each less than 1/2 inch thick. 

Sprinkle half of each piece with the garlic and herbs, reserving about 2 Tablespoons of herbs and about 2 cloves of garlic, and salt to taste. I used about 1 teaspoon of salt total and it could have stood more, but it's easy to salt afterward so don't overdo it.

Fold the pieces up like books and top with the remaining herbs and garlic, and a little more salt if you wish.

Now stack them on top of about 5 strings roughly 12 inches long, spaced about an inch apart.

Tie up the roast, tying the strings tightly. Then cover with plastic wrap and let it rest at room temperature for about an hour.

Light the egg and set up for indirect cooking with the platesetter legs-up and grate on top, with a drip pan under the grate. Stabilize at about 350 degrees and wait until the charcoal is burning cleanly. Bake about 50 minutes until the center of the roast reaches 125 degrees for medium-rare or 135 for medium. Remove to a plate and tent with foil, and cover with a towel. Let it rest 10 minutes before slicing and serving. This is how it looked medium rare; the camera made it look a bit redder than it actually was.

Ragtop99

looks good.  I did something similar with a boneless leg of lamb.

Eggucated

Just found my Easter dinner! This looks amazing!

Little Steven

Bravo! Author author! Just freaking superb.

The Cen-Tex Smoker

man, were did this guy go? We could use more cooks like this. Outstanding. 

J_Que

Licking my fingers just looking at the pics!

Little Steven

I didn't realise it was an old post. He kinda reminds me of me when I was younger and could post pics

Eggucated

I thought his was worthy of resurrecting for Easter. Only one or two family members like lamb so thought this would make a nice addition to ham. What wood would you guys use to smoke? Would Apple be ok? Thinking Hickory or Mesquite might be too overpowering.

Little Steven

Definitely olive wood if you can get it. Stephen Raichlen markets it

The Cen-Tex Smoker

Little Steven said:

Definitely olive wood if you can get it. Stephen Raichlen markets it

I actually didn't mean to agree. Can't agree with something you never heard of. i meant to tell you that I learn something new every day. never would have thought about olive wood. You still got it dude

And by the way, you said that guy reminds you of you when you were younger. It was 2012. I'm pretty sure you were still a hot mess in 2012.

Stew21

Thanks FingerLicker, did your recipe tonight, it was great!

berndcrisp

I just drooled on my phone.