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n.c.iowa | We’ve done several Greek style,turned out pretty good. So your gonna need a grill for this .
The day before we get some garlic cloves, rosemary, olive oil, and thyme. In a blender we grind up the thyme with the rosemary, with a little olive oil to kinda make a paste.
Then we make small deep slits in the meat about 3 inches apart,and put in a peeled clove of garlic along with a dab of the thyme/rosemary paste. When done with that rub the lamb all over with olive oil, and the leftover thyme/rosemary paste. Seal in a bag and let marinate overnight.
The next day I fire the grill up, set it at about 275°, and cook it until it hits about 140°, remove from heat, let set just alittle bit on a rack, and then slice. | |
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Leg of lamb recipes
