This tender, tasty lamb can be served a variety of ways, but it’s to die for as the star of this sandwich.
Garlic-Studded Grilled Lamb
Makes About 8 Servings
- ¼ cup olive oil
- 2 tablespoons chopped shallot
- 2 tablespoons Basic Barbecue Dry Rub
- 1 (4-pound) boneless leg of lamb roast, trussed with kitchen twine
- 10 garlic cloves
- 5 sprigs rosemary, cut into 1-inch pieces.
- Rolls, creamy horseradish sauce, lettuce, red onion, and cucumber, to serve
- Preheat grill to high heat (400° to 450°).
- In a small bowl, combine oil, shallot, and Basic Barbecue Dry Rub.
- Using a sharp knife, cut 15 small slits all over lamb roast and stuff with garlic and rosemary pieces. Brush lamb with olive oil mixture.
- Place lamb on one side of grill. Sear on all sides, about 5 minutes per side. Turn off burners under lamb. Grill lamb, covered, until an instant-read thermometer registers 145°, 1 hour to 1½ hours. Check grill periodically to make sure temperature stays between 325° and 350°.
- Remove lamb from grill and cover loosely with foil. Let stand for 15 minutes before slicing. Serve in rolls with horseradish sauce, lettuce, onion, and cucumber.