Instructions: Did a garlicky/minty leg of lamb in the pit yesterday and it came out so good I thought Id share with the porch.

Rather than insert slivers of lamb into the meat and apply a rub to the surface, I applied an herb puree to the inside of a boned, butterflied leg and rolled and tied it up. The puree consisted of:

I rubbed the outside with oil, salt and pepper. Cooked at about 250F with cherry wood until internal temp was 130 (medium rare)

This was adapted (filched) from the Gotham Bar and Grill Cookbook (ISBN

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