Difficulty rating: 3 chef's hats (out of 5)
Season Lamb with minced garlic, parsley, ½ tsp black pepper and 1 tsp salt. Sprinkle with 2 Tbsp olive oil and marinate for 30 minutes to an hour.
While lamb marinates, preheat Grill to medium Heat. Cut tops off of whole garlic bulbs. Cut a small square of aluminum foil and place cut garlic bulbs on foil. Sprinkle each bulb with salt & Pepper and a drizzle of olive oil. Bring ends of foil together and close to form a small pouch.
Place foil pouch on side of grill away from flames, close lid and allow to roast for 45-60 minute. Check periodically so garlic does not burn. Garlic should be soft to the touch and golden brown.
When garlic is done, remove from grill. Place marinated lamb on grill and cook for 2-3 minutes. Turn ¼ turn and cook an additional 3 minutes. Turn lamb over and grill 2-3 minute. Turn once more and grill another 3 minutes. Remove from grill and allow lamb to rest for 2-3 minutes. Serve with roasted garlic.
Inspired by Patrick Moore, A'viands Food Service Director for the Ashland School District
Local Foods Recipes
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