Cooking a whole boneless leg of lamb is really simple and so tasty when you cook it on the grill. For this recipe I made a paste using Dizzy Pig Mediterranean-ish mixed with roasted garlic to add a very traditional herby flavor that you will love. I cooked mine indirect high above the coals to an internal temp of 140°F for medium. If you like it a little pinker, just pull it at 130°F or 135°F.
- 1 large head garlic
- Olive oil
- Dizzy Pig Mediterranean-ish Greek & Italian Seasoning
- One 5 lb boneless leg of lamb, rolled and in mesh
- 1/4 cup olive oil
- 1/4 cup Mediterranean ish
- 1/2 tsp salt (optional)