Silence
of the Leg O' Lamb
Recipe courtesy Alton
Brown
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:
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.
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