Silence of the Leg O' Lamb
Ingredients
- 1 sirloin end leg of lamb, boned, and trussed
- 4 cloves garlic
- 8 fresh mint leaves
- 1 tablespoon brown sugar
- 1 tablespoon kosher salt
- 2 tablespoons black pepper
- 5 tablespoons strong mustard, such as Dijon
- 2 tablespoons canola oil
- 2 sprigs fresh rosemary
Instructions
- Roughly chop the garlic cloves in the food processor.
- Add the mint and repeat.
- Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste.
Spread the paste evenly on the meat side of the roast.
- Roll the leg into a roast shape and tie with cotton butcher's twine.
- Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best).
- When charcoal is lightly covered with gray ash, split the coals into 2 piles
and move them to the far sides of the cooker. Close the lid and allow the grate
to heat.
- {lace the lamb, skin side up, on the middle of the hot grate. Add the rosemary
sprigs to the charcoal briquettes and close the lid and grill.
- After 20 minutes, flip the roast and rotate it 180 degrees F. Insert the
probe thermometer into the roast and continue to grill until it reaches an internal
temperature of 135 degrees F, about 25 to 30 minutes. Remove the roast at 135
degrees F.
- Remove the butcher's twine from the roast. Cover with foil and rest it for
15 minutes before serving.
Serves 6.
Source: Alton Brown
This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.