Grilled Leg Of Lamb With Rosemary And Garlic
serves 8-12
Rosemary and garlic are natural compliments to the rich flavor of lamb. This dish goes particularly well with the Roasted Eggplant Salad with Lemon-Garlic Vinagrette - take a look at the "goes with" tab for the recipe.
1 whole leg of lamb, 7-8 pounds, boned and tied
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
salt and pepper
2 tablespoons olive oil
prep: 25 minutes
total: 1 hour
2 small bowls
grill (gas or charcoal)
grill brush
tongs
platter
1. Cut slits into the roast with the point of a knife. Insert the garlic slices into the slits. In a small bowl, mix together the salt, pepper and rosemary. Rub the spice mixture all over the meat, then coat the lamb with the olive oil.
2. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
3. Put the lamb on the high-heat side of the grill. Let it cook until it gets dark brown grill marks, about 4-6 minutes. (Exactly how long will depend on the temperature of your grill.) Turn and brown on the second side for 4-6 minutes.
4. Move the lamb to the low-heat side and close the lid. Grill, turning once or twice, until the lamb reaches 125F in the thickest part for medium-rare. (Thinner parts of the lamb will hit 150F-160F.) Remove the lamb to a platter, cover loosely with foil and let it rest 10 minutes before slicing and serving.
2. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
3. Put the lamb on the high-heat side of the grill. Let it cook until it gets dark brown grill marks, about 4-6 minutes. (Exactly how long will depend on the temperature of your grill.) Turn and brown on the second side for 4-6 minutes.
4. Move the lamb to the low-heat side and close the lid. Grill, turning once or twice, until the lamb reaches 125F in the thickest part for medium-rare. (Thinner parts of the lamb will hit 150F-160F.) Remove the lamb to a platter, cover loosely with foil and let it rest 10 minutes before slicing and serving.
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