1 butterflied American leg of lamb
1 whole garlic clove
¼ cup olive oil
Start fire in advance and let burn until a nice coal bed forms; separate some coals from the fire.
Place one whole clove of garlic in food processer then add quarter cup olive oil and blend.
Rub half of mixture into the inside of butterflied lamb leg. Roll leg and tie securely at 1-inch intervals with butcher’s twine. Rub remaining mixture over exterior of lamb. Season lamb with sea salt.
Cook immediately or let rest uncovered in the refrigerator for up to one night for best flavor and texture.
When ready to cook, place lamb on a roasting spit. Hold thermometer over coals and find a range of 250 to 280 degrees. Once that is found cook lamb in that range until it registers 125° to 130°F for medium-rare, or 130° to 135°F for medium (This should take 3 to 3½ hours.)
While lamb rests, slice beets and onions, add olive oil to pot and season with salt. Saute mixture until cooked serve with sliced lamb or dice lamb and adds to mixture.
PREP TIME: 10 Minutes
COOK TIME: 4 Hours