Fire-Roasted Lamb with Rosemary and Garlic

Lamb is deeply symbolic of spring and fertility, and roasting it over open flame honors Beltane’s fire rites.

Ingredients:

• 2 lbs lamb shoulder or leg, bone-in

• 4 cloves garlic, minced

• 2 tablespoons fresh rosemary, chopped

• 1 tablespoon thyme

• 1 teaspoon sea salt

• 1 teaspoon cracked black pepper

• 3 tablespoons olive oil

• Juice of 1 lemon

Instructions:

1. Mix garlic, rosemary, thyme, salt, pepper, olive oil, and lemon juice into a thick marinade.

2. Rub generously over the lamb. Let it marinate at least 2 hours, ideally overnight.

3. Roast over hot coals or on a grill, turning occasionally until browned and cooked to desired doneness (internal temp: ~135°F for medium-rare).

4. Let it rest before slicing. Serve with a drizzle of its juices and wild herb pesto or roasted roots.