Grilled Leg of Lamb Recipe
From mountainmama 15 years ago
- 120 minutes to make
- Serves 12
Grilling brings out the best in lamb, and it's even better when brined first although you can skip this step if you wish and still have a delectable entrée.
Ingredients
- 1 5 - 6 lb bone-in leg of lamb shopping list
- salt for brining, preferably kosher or canning salt (optional) shopping list
- 3 cloves garlic, slivered shopping list
- 1 tablespoon minced rosemary shopping list
- 1 tablespoon salt shopping list
- 1 teaspoon coarsely ground black pepper shopping list
- 1 tablespoon olive oil shopping list
How to make it
- Trim any excess fat from the leg. If brining, put leg in a container that holds it with a little room to spare and cover with water. Remove leg, measure water and add 1/4th cup of salt for each quart. Stir to dissolve salt. Replace leg and refrigerate for 4 hours or overnight.
- Heat grill. When hot, turn off heat on one side (gas) or rake coals to one side (charcoal).
- When ready to cook, remove leg and pat dry. Rub meat with oil. Make small cuts into the meat and insert garlic slivers. Mash rosemary, salt and pepper together and pat on meat.
- Put meat on side of grill away from heat. Cover grill. After an hour, turn meat so opposite side faces heat. If using charcoal, add 10 - 12 bricquettes at this time.
- Use a thermometer, preferably instant-read, to test for doneness. ( Rare:130; Medium-rare 140-145; Medium: 155. Lamb will taste best if not cooked past medium.) Allow 1 1/2 - 2 hours grilling time.
- Remove from grill, cover loosely with foil and let stand 10 minutes before carving.
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