Silence of the Leg O' Lamb
Source of Recipe Alton Brown
1 sirloin end leg of lamb, boned, and trussed
4 cloves garlic
8 fresh mint leaves
1 TBS brown sugar
1 TBS kosher salt
2 TBS black pepper
5 TBS strong mustard, such as Dijon
2 TBS 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 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. Serves 6 |