Grilled lamb roast

This was in the freezer and leftover from Pesach.

Grilled lamb roast
1 stalk rosemary, de-stemmed, and cut up a little with kitchen shears
3 tbsp kosher salt
2 tsp fresh ground pepper
4 tbsp minced garlic
2-1lb lamb roasts
aluminum foil

in a small bowl, muddle/mix rosemary, salt, pepper, and garlic with a spoon. Roll out a large piece of foil, place lamb on top. Rub and cake lamb with seasoning mix, and wrap up. Put in the fridge for about 30 min, or until ready to grill. Heat grill to about 350. Put lamb on for about 13 minutes each on top and bottom. Remove pack from grill and remove each piece and replace on grill (sans foil). Grill 10 min each top and bottom, the meat should be well carmelized when done. Check with a meat therm if you want, but do it slightly rare, and let sit for about 10 min before cutting.

Lets just say with all the crawfish we ate, there was still barely any lamb left.