Toby Keil
Executive Chef
Last week I cooked up a small bone in lamb roast my wife picked up from the store, it was marinated in equal parts soy sauce, red wine, fresh garlic and rosemary to taste. I let it soak in the marinade for about an hour or so, then took it out of the fridge while I got the grill ready. Once the coals were nice and hot, I dumped em, placed the grate on, oiled it, then cooked the lamb over high heat for a spell. Once it got a little color, I moved it over and cooked indirect to an internal temp of 140. Throughout the cook I continuously basted it with the left over marinade that I heated up in a small sauce pan. When it was done, I covered it in foil and let it rest while the rest of the food finished. We also had baked cauliflower with cheese and ravioli as my daughter isn’t a lamb lover...sucks to be her
Waiting for the coals.
The lamb is on.
Cooking indirect.
Another indirect pic.
Sliced.
My plate.
And here’s a pic of a pizza we cooked up last week as well.
Waiting for the coals.
The lamb is on.
Cooking indirect.
Another indirect pic.
Sliced.
My plate.
And here’s a pic of a pizza we cooked up last week as well.