I have been experimenting with roasting on the BBQ and have a new recipe to share with you on JetteStuart.com

Roast Lamb

1 Boneless lamb roast, preferably fresh

1 cup breadcrumbs

3 sprigs rosemary

5 sun-dried tomatoes

Italian seasoning

Fresh ground black pepper

1 egg

Wash the lamb roast and place in a bowl with a beaten egg to coat all over. Next, place the breadcrumbs, Rosemary and sun-dried tomatoes into a Cuisinart and blend until nice and choppy looking. Spread the mixture onto a plate. Place the lamb roast on the plate with the crumb mixture and turn to coat. Place the roast onto a rack in a BBQ safe roasting pan and cover loosely with foil.

Fire up the BBQ. Crank the heat all the way to high until the temperature reads 450-500 degrees. Place the pan onto the BBQ, close the lid and turn heat to Low. Check the heat frequently to be sure it registers 300-350 degrees. Roast until done… check your preference with a meat thermometer. On average, expect roasting time to take 1.5-2 hours.

Fresh Roast Lamb off the BBQ

Serve with a fresh chopped Greek salad, tszatiki, rice, mint sauce and warmed pita. Bon Appetite!

Delicious!