Lamb Puree Marinade

Marinades

4 tablespoons roasted garlic
3 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground pepper

Rub the outside with oil, salt and pepper. Cook at about 250F with cherry wood until internal temperature is 130F (medium rare).