Roast Lamb with Buttermilk, Maple and Herbs
An unusual buttermilk marinade lends moisture and flavor to Chicago chef John Shields' roast lamb. Garnished with fresh herbs, it's ideal for early spring celebrations.
For a charcoal grill, arrange preheated coals around a drip pan. Test for medium-low heat above the pan. Place lamb on the grill rack over the drip pan. Cover and grill, turning occasionally, until an instant-read thermometer inserted in the thickest portion reaches 135° for medium-rare, 1 3/4 to 2 1/4 hours. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place lamb on grill rack on unlit side. Cover and grill as above.)