Here’s a lovely way to prepare and grill one of our half leg roasts from Margaret’s father.
P. MEIXNER’S GRILLED LEG OF LAMB ROAST
- Bone out a ~2lb. roast (saving the bone for stock), and marinate with olive oil, 2 cloves minced garlic, Rosemary (dried and mortar/pestled or minced fresh), salt, pepper, and fresh lemon (quartered, squeezed and thrown in rind and all). Toss together and let sit in fridge three or four hours.
- When ready to cook, arrange meat into a uniformly thick mass and put skewers through it in three directions to hold it in a more or less flat configuration for flipping and flopping on the grill. Preheat grill to about 400+ degrees, turn down the flame a little and cook the meat about 5 min. per side. Turn the flame down to low and leave for about 5 min. to finish.
Click on the recipes below for some more great ideas: