Garlicky and Minty Leg Of Lamb In The Pit

Grrrrrgh!
Course : Lamb
From: HungryMonster.com
Serves: 1
 

Ingredients:

---PUREE---
4 tablespoons roasted garlic
3 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground pepper
 

Preparation:

Did a garlicky/minty leg of lamb in the pit yesterday and it came out so good I thought I'd share with the porch. Rather than insert slivers of lamb into the meat and apply a rub to the surface, I applied an herb puree to the inside of a boned, butterflied leg and rolled and tied it up. The puree consisted of: I rubbed the outside with oil, salt and pepper. Cooked at about 250F with cherry wood until internal temp was 130F (medium rare)