LAMP CHOP GRILLS
INGREDIENTS
DIRECTIONS
MORE INFORMATION
INGREDIENTS
- 1 sirloin end leg of lambboned, and trussed
- 2 teablespoon Soulé Organic garlic powder
- 1 teablespoon brown sugar
- 1teablespoon Soulé Organic kosher salt
- 2 tablespoon Soulé Organic black pepper
- 5 tablespoons Soulé Organic strong mustard
- 2 tablespoons canola oil
- 8 mint leaves
- 1tsp Soulé Organic rosemary
- 1 tbsp fresh rosemary
DIRECTIONS
- Mix Soulé Organic garlic powder with 8 fresh mint leaves
- Add the brown sugar, Soulé Organic kosher salt, Soulé Organic black pepper, Soulé Organic mustard, and oil and blend to a paste.
- Spread the paste evenly on the meat side of the roast.
- Roll the leg into a roast shape and tie with cotton butcher’s twine.
- Fire 2 quarts (1 chimney’s worth) of charcoal (natural chunk is best).
- When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker.
- Close the lid and allow the grate to heat.
- Then, place the lamb, skin side up, on the middle of the hot grate.
- Add some fresh rosemary to the charcoal briquettes and close the lid and grill
- After 20 minutes, flip the roast and rotate it 180°.
- Insert the probe thermometer into the roast and continue to grill until it
- reaches an internal temperature of 135°, about 25 to 30 minutes.
- Remove the roast at 135°.
- Remove the butcher’s twine from the roast.
- Cover with foil and rest it for 15 minutes before serving.
MORE INFORMATION
- Makes Servings: 6
