Grilled Lamb Shoulder Roast with Potatoes and Leeks

Another easy but good thing to do. Phil was very hungry; I moderately so. So a boneless roast was called for, where we could each take what we want. Leftovers? No problem. No leftovers? No problem.

Instructions for the lamb: Get the Egg well started and then turn it down to the low 300Fs. Put on a boned rolled lamb shoulder (ours was just under 2 lbs and had thawed at room temperature out of the freezer 2 hours or so), fat side up. Cook 1-1/2 hours or so depending on how rare you like your meat and how frozen it was when you put it on the grill.

Instructions for the veggies: For 2 people, I cubed a large russet potato and sliced a leek and wrapped them in foil spread with 1T ghee and with another 3T of ghee dolloped on top. I also added sage, mixed French spices, salt and pepper, and a dash of granulated garlic to the spicing. Wrapped the foil up and put it on after the lamb had been cooking 50 minutes.

Instructions for the sauce: For the sauce I mixed approx. 2T mascarpone, 1T Dijon mustard, 1t Japanese Seasoned Seaweed with Shiitake sauce (desuyo shiitake nori), and 1T coconut juice.

Eating notes: Everything was really good, as was to be expected (arigatou, Mechazawa-san!). It was the sauce that made it interesting. I put the sauce only on the veggies (see initial picture). Phil ate it that way and liked the contrast. I, on the other hand, cut up my meat and then mixed it all together in a sort of hash. I liked the complexity of the sauce on the meat and how all the tastes of the ghee and veggies and sauce and meat combined in a distinct but pleasant riot.

Oh, and no leftovers. No problem.