Leg of Lamb or Lamb Shoulder Roast

Thaw leg of lamb/shoulder roast completely
Remove silvery skin membrane from outside to allow seasoning to penetrate
Fresh garlic mince enough to rub the entire outside
Rosemary minced or chopped fine
Thyme minced or chopped fine
Salt pepper and Greek lamb seasoning
Mix all the garlic rosemary and thyme together and rub thoroughly on the outside

I take a knife and poke a hole in and push seasoning and garlic into the holes and even push rosemary sprigs into the holes. Just a few all the way around

I like to wrap in Saran Wrap and let rest in fridge for a few hours to season.
An hour before cooking remove and let come to room temperature
I like to grill and get my grill 400 degrees and sear all sides.
Turn the grill down to 225 to 250 and let cook flipping on all sides until internal temp reaches 135 degrees.

You can cook in the oven also by putting coconut oil or olive oil in the bottom of a Dutch Oven and searing all sides on high heat. Pre heat the oven to 225 and when done searing all sides put in the oven and cook until internal temp reaches 135.

Remove from the grill and wrap in Aluminum foil tight. I like to put a little apple juice or something sweet in the bottom of the foil and wrap and put in a cooler for 30 minutes.

Remove from the cooler, cut and serve. Goes very well with a good brown rice, risotto, sweet potatoes