Garlic-Studded Grilled Lamb

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
  1. Preheat grill to high heat (400° to 450°).
  2. In a small bowl, combine oil, shallot, and Basic Barbecue Dry Rub.
  3. 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.
  4. 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°.
  5. 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.