Grilled Lamb Roast


  • Boneless lamb roast
  • Peeled garlic cloves
  • Lemon
  • Salt and pepper
  • Foil roasting pan


  1. Trim fat as desired from roast. With the point of a sharp knife, cut 4 to 6 evenly spaced openings on the roast. Insert a clove or two of garlic in each opening. Rub roast with half of lemon and sprinkle the pepper and salt. Set aside while you prepare the grill.
  2. Start the fire in your grill as usual. Once the coals are hot, divide in half and spread the halves to each side.
  3. Set roasting pan between these two piles of coals and add 8-10 new coals to each side.
  4. Place the roast in the pan and add 1/2 inch of water to the bottom of pan. Cover the grill. Every 30 minutes, add 8 to 10 new coals to each side of the pan and baste the meat with the pan juices, adding more water if necessary. Cook until the roast reaches 180 degrees F. Cooking time is about 20 minutes per pound.

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