I asked Mrs. Shoots what she would like for Easter dinner(as if I didn't know). Lamb! she replied. Yes Dear. Soooo...



The players. I made slits in the roast to accommodate sprigs of fresh rosemary and garlic cloves.



Then a good smear of EVOO all over and a generous coating of Adams Holiday Rub.



Then I made a paste of Dijon mustard, minced garlic,rosemary, red wine vinegar and EVOO to smear all over.





Then it all marinated in the fridge overnight. And on the grill this afternoon.



Then I tuned my attention to the veggies. Taters were halved, oiled and seasoned with sea salt, pepper, garlic and onion powder for roasting on the grill after the roast was done. Sorry, no pics.

Asparagus was marinated in truffle oil, sea salt and pepper. Then grilled.



And how's that leg roast after a rest?





Pics don't lie...it was killer!



Might be my best yet!

Hope all had a wonderful day with love folks and great eatin'!