Submitted by TrueFire Gourmet
Savory seasonings meet subtle smokiness for a lamb dish that is hard to beat! Use your TrueFire Gourmet® Cedar Planks for a change up and cook lamb tonight instead of your usual chicken or beef.
1 (4 pound) butterflied leg of lamb
6 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon rosemary
salt & pepper to taste
Prepare plank according to directions (soak plank for at least 1.5 hours for this recipe). TIP: Try soaking plank in a part water part red wine mixture for this recipe.
Place the lamb fat side down on a plate or Pyrex dish.
Mix garlic with the oil, three herbs and salt & pepper (to taste). Work the mixture into the folds covering the lamb surface completely.
Arrange lamb on presoaked plank. Close the cover and cook over medium high heat for approximately 45 minutes. Watch for flare ups, no need to flip meat.
For a crispier finish to the lamb, remove from plank and cook last two minutes on grill.
Let stand 5 minutes before carving- Enjoy!