Summer Grilled Dinner

There is something about a grilled dinner that just screams – Summer!! After harvesting some veggies and potatoes (I grew purple majesty potatoes), I looked at the bowl and knew exactly what was for dinner. I pulled a small leg of lamb roast from the freezer and relaxed the rest of the day. When it was time to eat, a quick prep, then the grill, and it was dinner on the deck!

Here’s How it’s Grilled:

Crank some fresh ground black pepper and sea salt onto both sides of the lamb. Set aside.

Cut the vegetables into thick slices and give them all a crank or two of salt and pepper. Put smaller vegetables onto skewers. I used some patty pan squash, jalapeños, and a Japanese eggplant. I love the rich flavors of any vegetable that’s been grilled.

Put the potatoes onto a long metal skewer.

This makes it easier to turn and it heats the middle up giving them an even cook.

Set the grill to high and let it heat up for about 15 minutes.

Turn all but one burner off, then place the meat over indirect heat (an unlit burner).

After the roast has been cooking for about 15 minutes, lay the potatoes on over indirect heat.

Give the potatoes and the meat another 30 minutes, then turn them. Put all the burners onto medium and lay the vegetables onto the grill. Cook for about 15 minutes, turning half way.

Remove everything from the grill (lamb should reach an internal temperature of 145 for medium rare, 160 for medium or 170 for well done.

Let it sit on the counter for about 3 to 5 minutes. Even grilled meat needs to rest. Cut the roast into pieces

and serve. Delicious!!

© Copyright 2021 The Lazy Gastronome

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Summer Grilled DInner

A great meal from garden to table. Easy to make and keeps the kitchen cool!

Course: dinner, Main Course, main dish, supper

Cuisine: American, grilled

Keyword: garden, grilled, lamb, summer, vegetables

Servings: 4

Author: HelenFern

Ingredients

• 2-3 pound leg of lamb roast (boneless if you can find it)
• 3-4 cups fresh vegetables (ideas - summer squash, zucchini, eggplant, peppers, green beans, snap peas)
• 4-6 medium to small potatoes (amount will vary based on the size of the potatoes)
• Fresh cracked pepper and sea salt

Instructions

1. Crank some fresh ground black pepper and sea salt onto both sides of the lamb. Set aside.

2. Cut the vegetables into thick slices and give them all a crank or two of salt and pepper. Put smaller vegetables onto skewers. I used some patty pan squash, jalapeños, and a Japanese eggplant. 

3. Put the potatoes onto a long metal skewer. This makes it easier to turn and it heats the middle up giving them an even cook.

4. Set the grill to high and let it heat up for about 15 minutes.

5. Turn all but one burner off, then place the meat over indirect heat (an unlit burner).

6. After the roast has been cooking for about 15 minutes, lay the potatoes on over indirect heat.

7. Give the potatoes and the meat another 30 minutes, then turn them. Put all the burners onto medium and lay the vegetables onto the grill. Cook for about 15 minutes, turning half way.

8. Remove everything from the grill (lamb should reach an internal temperature of 145 for medium rare, 160 for medium or 170 for well done. 

9. Let it sit on the counter for about 3 to 5 minutes. Cut the roast into pieces and serve. Delicious!!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

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