Others prepared various dishes which were delicious, but my job was the main course: the lamb. There were to be 15 of us, so I had bought two boneless legs of lamb. I spent about an hour cutting up fresh garlic and inserting it into the legs. When I had cut up the garlic, but before I inserted it into the lamb, I was afraid I didn't have as much garlic as I wanted. Once I started struggling to find new places to put the garlic, my fears were eased.
About two hours or so before dinner time, I fired up the Webber charcoal grill (the finest cooking device known to mankind). I dusted the lamb with rosemary and thyme, and when the coals were just right, I put the lamb on the grill. Before I put the lid on, I added chunks of hickory and mesquite wood on the fire, which was separated into two piles, so the lamb would cook by indirect heat.
All I have to say is that I'm satisfied with the results of my labor. Oh, and every time I burp this evening, I'm reminded that I had plenty of garlic.
