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Cooking with the big, bold flavors of stouts requires a thoughtful approach, but the flavor potential is enormous. This recipe explores the savory and sweet potential of this favorite dark family of styles.
Photo: Matt Graves
Serves: 6–8
3–5 lb (1.4–2.3 kg) boneless leg of lamb roast
Salt and pepper
2 sprigs fresh oregano, chopped
Mix the salt, pepper, and oregano and liberally coat the roast with the mixture. Marinate the roast in the refrigerator from 1 to 4 hours before cooking. Let the roast sit at room temperature for 20 minutes before grilling.
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