Tonight I tossed a bone in lamb roast on the grill along with some brussels sprouts. The lamb marinated over night and all day in soy sause, evoo, fresh garlic, fresh rosemary and wine. The sprouts were first blanched then cooked in the skillet with evoo, sea salt, pepper and garlic.
The lamb just on the grill. I soaked some hickory chips in wine then placed em on the coals to give the lamb a slight smoky flavor but not overbearing.
Here’s the lamb after the first flip.
Lamb along with the brussels sprouts.
Lamb off the grill and resting.