Grilled Leg of Lamb

Grilled Leg of Lamb
  1. 1 1/2 garlic bulbs
  2. 1 tsp salt
  3. 1 tsp black pepper
  4. 1 Tbs safflower oil
  5. 1 large orange
  6. 1/8 cup fresh thyme
  7. 1/4 cup fresh rosemary
  1. 1 (6 1/2- to 7-lb) bone-in leg of lamb, trimmed of all but a layer of fat
  1. Peerl orange. Save orange peels. Add orange plus all rub ingredients to food processor a blend. Rub rub all over the lamb. Put lamb and orange peels in a plasic bag at room temberature for 4 hours.
  2. Prepare grill for indirect-heat cooking over medium-hot charcoal.
  3. Grill lamb over area with no coals without turning, until thermometer inserted into thickest part of roast (almost to the bone but not touching it) registers 125u00b0F for medium-rare, 1 to 1 1/2 hours (temperatures in thinner parts of leg may register up to 160u00b0F). To maintain medium-hot charcoal, add more charcoal (about 2 cups) every 20 minutes. Optional: add cherry smoking wood chips while grilling.
  4. Let lamb stand on a cutting board, uncovered, 10 minutes.

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