Vermont Castings

Steve Lamb\'s Lamb

Seasoned leg or roast of lamb.

Servings
4
Prep Time
0 to 15 minutes
Difficulty
Requires attention
Cook Time
1 to 1½ hours

Ingredients

Directions

    1. With knife, make long lines of quarter inch deep cuts vertically and horizontally leaving the meat with a 'grilled pattern.' Rub into lamb the minced garlic, olive oil, coarse sea salt and pepper.
    2. Try to wedge in some three inch sprigs of fresh rosemary or pat them down on top. Some of the oil covered sprigs will fall into the fire and that's a good thing.
    3. Roast on INDIRECT heat. With a charcoal grill, separate hot coals to two sides of the grill and place the lamb over the clear spot. Cook with lid on until meat reaches 120 degrees. I let it stand for about 5-10 minutes to make it easier to cut.

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