So, I'm a few weeks late getting this posted, but you can cook lamb anytime, not just on Easter.
We had a full array of other stuff on our Easter menu but we had good weather and I wanted lamb, so I picked up a small boneless trussed leg of lamb to cook for myself, about four pounds.
Here's how you do it:
On the Weber "kettle", place an aluminum pan, which you can get from a dollar store, on one side. Light the charcoal on the other side. (Always use a chimney, not lighter fluid, to light your coals). Fill the pan with water, or some other liquid.
Make a paste using olive oil, garlic, and rosemary. Coat the lamb with the paste using a brush.
Cover and cook about 20-25 minutes per pound until internal temperature should be 140 for medium.
Slice and enjoy!
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