Boneless Leg of Lamb
|Leg lamb||6 Pound, boned, rolled and tied|
|Garlic||2 Clove (10 gm), quartered|
|Olive oil/Salad oil||4 Tablespoon|
|Grated lemon peel||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
Using a small pointed knife make 8 small slits in surface of meat.
Insert a sliver of garlic in each slit.
Insert meat thermometer in center of thickest part of roast, with point away from fat.
Brush meat with oil.
Sprinkle lemon peel, salt, rosemary and pepper evenly over top.
Center lamb on cooking grill directly over drip pan.
Cover kettle; cook about 3 hours or until meat thermometer reaches 175°F. (medium)