Grilled ROAST LAMB

Recipe on Grilled ROAST LAMB 8 port

Tips

When grills great ROAST LAMB must use a ball grill with a lid. It puts briquettes on the sides and roast in the middle so that it is not directly over heat. It is good to use a FUSEE the briquettes to quickly get an even and good glow. The coal will always be completely gray before we start to grill. Do not use too much briquettes when you grill steak, then grill to hot. It is important that the lamb fry slowly for a juicy profit. One can see that the dampers are open, so not too hot of the grill.

Ingredients

1 st ROAST LAMB on bone, about 3 kg

olive oil

black pepper from the mill

2 tbsp rosemary, dried

1 pc garlic

2 tbsp salt flake

Do this

1. Stick small holes in roast and packed the meat with garlic bits.

2. Crush the rosemary, garlic and salt in a mortar to a kryddpasta.

3. Rub the lamb meat with olive oil and herb pasta. Season with black pepper.

4. Stick a steak thermometer into the thickest part of meat and make sure the thermometer's temperature tip ports in the middle.

5. Add steak in the grill and grill the meat slowly until the internal temperature reaches 62 degrees. It takes about 1 hours.

6. Let the meat rest for at least 10 minutes before serving.