Silence Of The Leg O' Lamb
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
50
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 cloves
Garlic1 tbsp
Brown Sugar1 tbsp
Kosher Salt2 tsps
Black Pepper2 tbsps
Canola Oil2 sprigs
Rosemary (fresh)Directions:
1
Roughly chop the garlic cloves in the food processor
2
Add the mint and repeat
3
Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste
4
Spread the paste evenly on the meat side of the roast
5
Roll the leg into a roast shape and tie with cotton butcher's twine
6
Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best)
7
When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker
8
Close the lid and allow the grate to heat
9
Then, place the lamb, skin side up, on the middle of the hot grate
10
Add the rosemary sprigs to the charcoal briquettes and close the lid and grill
11
After 20 minutes, flip the roast and rotate it 180 degrees
12
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
13
Remove the roast at 135 degrees
14
Remove the butcher's twine from the roast
15
Cover with foil and rest it for 15 minutes before serving