Silence of the Leg of Lamb

meal traditional recipe

INFO

A delicious leg of lamb recipe

Details

Ingredients

• 1 sirloin end leg of lamb, boned, and trussed
• 2 garlic cloves

Ingredients

• 4 cloves garlic
• 8 fresh mint leaves
• 1 tablespoon brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 5 tablespoons strong Dijon mustard
• 2 tablespoons canola oil
• 2 sprigs fresh rosemary

Method

Method Paste

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.

Method Leg of Lamb

1. Peel the garlic, cut the cloves in 2 or 3, then insert into the lamb
2. Spread the paste evenly on the meat side of the roast.
3. Roll the leg into a roast shape and tie with cotton butcher’s twine.
4. Fire 2 quarts (1 chimney’s worth) of charcoal (natural chunk is best).
5. When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker.
6. Close the lid and allow the grate to heat.
7. Place the lamb, skin side up, on the middle of the hot grate.
8. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill.
9. After 20 minutes, flip the roast and rotate it 180 degrees.
10. 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.
11. Remove the roast when it reaches 135 degrees
12. Remove the butcher’s twine from the roast. Cover with foil and rest it for 15 minutes before serving.

Quick View

Traditional
Serve	6
Preparation Time	45 mn
Cooking Time	60 mn
Temperature
Authors	Pascal Crausaz
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