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A leg of lamb is expensive. But you'll be able to feed an army. I made this for Robyn's family. I fed 10 with this recipe. It's so tasty, my mouth is watering as I type this. Mmmm, lamb. Recipe courtesy Alton Brown 1 sirloin end leg of lamb, boned, and trussed Directions 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. Then, place 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. Insert the probe thermometer into the roast and
continue to grill until it reaches an internal temperature of 135 degrees, about
25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher s twine
from the roast. Cover with foil and rest it for 15 minutes before serving. |
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