|Fresh lemon juice||3⁄4 Cup (12 tbs)|
|Dry sherry||1 Cup (16 tbs)|
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Boneless lamb shoulder||3 Pound, left untied|
|Chives bunch||1 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Parsley bunch||1 , chopped|
In small bowl, combine lemon juice, sherry, oil and crushed garlic.
Let stand 1 hour.
Sprinkle inside of roast with an even layer of chives, chopped garlic and parsley.
Season with salt and pepper to taste.
Roll up meat and tie securely with kitchen twine.
In grill, arrange medium-hot Charcoal Briquets around drip pan.
Fill pan with water.
Add hickory chips to coals, if desired.
Place roast over drip pan.
Cover grill and cook 45 to 60 minutes or until medium-rare, basting often with lemon juice mixture.
Remove roast from grill; let stand 15 minutes.
Carve into 1-inch-thick slices.