Preparation time: 10 minutes
Total time: 2 hours and 40 minutes
2 tsp garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
2 tbsp poultry seasoning
1 tsp. chili powder
1 boneless lamb loin roast, center-cut (3 lb)
Heat a gas or charcoal grill for indirect cooking according to the manufacturer’s instructions. In a small mixing bowl, combine all ingredients except the roast.
Rub the mixture all over the roast. (Remove the strings only after grilling.)
Place the roast on the grill, fat side up, for indirect cooking. Cook 1 hour 30 minutes to 2 hours 15 minutes, or until a meat thermometer inserted into the thickest part of the roast registers 160°F.
Allow the roast to rest for 10 to 15 minutes before slicing.
13 grams of total fat
38 grams of protein
1 gram of total carbohydrate
and 0 grams of sugar