BARBECUED LAMB ROAST

1 (3-pound) leg of lamb, boned and butterflied
Dried thyme
Garlic powder
Powdered rosemary
Pepper
16 cherry tomatoes
16 mushroom caps, steamed 2 to 3 minutes
16 asparagus spears, steamed 3 to 5 minutes
Fresh parsley for garnish
Fresh lemon wedges for garnish

Have butcher remove bone from leg of lamb and open roast; season with thyme, garlic powder, rosemary and pepper. Allow to stand at room temperature for about 1 hour before grilling.

Build a medium-hot fire in a grill. Grill lamb 4 inches from heat, turning every 10 minutes, for 30 to 40 minutes for rare, 40 to 50 minutes for medium and 50 to 60 minutes for well done. Place on a carving platter and let set 10 minutes.

Carve into diagonal slices. Arrange tomatoes, mushrooms and asparagus. Garnish with parsley and lemon wedges.

VARIATION:

TO OVEN ROAST:
Arrange lamb on rack in roasting pan. Cook 15 minutes at 450 degrees F; reduce heat to 350 and roast approximately 1 1/4 hours, or until lamb reaches desired doneness. Baste frequently.

Servings: 8
Source: Don't Eat Your Heart Out Cookbook by Joseph C. Piscatella