I got a good deal on two boneless lamb loins so.....
I roasted 3 whole heads of garlic and 2 shallots in olive oil. Mashed them together and spread them on the inside of the loins along with finely chopped fresh rosemary and parsley. Rolled them up and tied them.
Coarse salt and fresh ground pepper on the outside along with a few sprinkles of the leftover herbs.
On the Weber to sear with lump charcoal.
After a good sear, moved them off the coals and cooked to about 120℉ and removed to rest.
Smashed gold potatoes..
Roasted asparagus with parmesan cheese..
Blackberry gastrique..
All served on the fine china with seasoned French bread....
I roasted 3 whole heads of garlic and 2 shallots in olive oil. Mashed them together and spread them on the inside of the loins along with finely chopped fresh rosemary and parsley. Rolled them up and tied them.
Coarse salt and fresh ground pepper on the outside along with a few sprinkles of the leftover herbs.
On the Weber to sear with lump charcoal.
After a good sear, moved them off the coals and cooked to about 120℉ and removed to rest.
Smashed gold potatoes..
Roasted asparagus with parmesan cheese..
Blackberry gastrique..
All served on the fine china with seasoned French bread....
