Had a little Easter BBQ in the beautiful SF rain today. Roasted a 6lb bone in leg of lamb on the grill, among other things. We did the Easter/Passover mashup with the leg of lamb dueling a nice 5lb brisket on side by side grills.
Rosemary and thyme from the back yard + garlic + salt + lots of crushed black pepper (not pictured). Would have been even better with some oregano and lemon juice but this was what I had so…
Into the food processor + olive oil and gave it a good whack.
Rubbed her down and let it marinate over night…
Roasted over a charcoal fire for around 3.5 hours at fluctuating temps until it was about 140F in the center.
It was almost like prime rib…
dude, I’d move back to SF solely for the purpose of going to your future restaurant one day. keep it up!