|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.
Serving size: Complete recipe
Calories 4739 Calories from Fat 3525
% Daily Value*
Total Fat 393 g604.6%
Saturated Fat 139.5 g697.7%
Trans Fat 0 g
Cholesterol 966.3 mg322.1%
Sodium 2804.3 mg116.8%
Total Carbohydrates 47 g15.6%
Dietary Fiber 2.5 g10.1%
Sugars 5.6 g
Protein 232 g463.7%
Vitamin A 55% Vitamin C 206.2%
Calcium 28% Iron 128.3%
*Based on a 2000 Calorie diet