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Good Eats Leg of Lamb
1 sirloin end leg of lamb, boned, trussed
Paste:
4 cloves garlic
8 fresh mint leaves
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons black pepper
5 tablespoons Dijon mustard
2 tablespoons canola oil
2 sprigs fresh rosemary
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 chimneys 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� F. Insert the probe
thermometer into the roast and continue to grill until it reaches an
internal temperature of 135�F, about 25 to 30 minutes. Remove the
roast at 135� F. Remove the butcher's twine from the roast. Cover
with foil and rest it for 15 minutes before serving.
Alton Brown, Good Eats |
