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Silence of the Leg - O - Lamb Recipe

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This recipe for Silence of the Leg - O - Lamb is from Congratulations Class of 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
1 sirloin end leg of lamb, boned, and trussed

Paste:
4 cloves garlic
8 fresh mint leaves
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons black pepper
5 tablespoons strong mustard, such as Dijon
2 tablespoons canola oil
2 sprigs fresh rosemary
Directions:
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 up 2 quarts (1 chimney's worth) of charcoal (natural chunk is best) in your grill. 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.
Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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