terry pogue

Silence Of The Leg O' Lamb

Serves 6
Recipe By: Alton Brown

1sirloin end leg of lamb -- boned, and trussed
Paste:
4 clovegarlic
8 fresh mint leaves
1 tablespoons brown sugar
1 tablespoons kosher salt
2 teaspoons black pepper
5 tablespoons strong mustard -- such as Dijon
2 tablespoons canola oil
2 sprig fresh rosemary

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 natural lump charcoal. 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.

Prep Time: 45 minutes
Cook Time: 1 hour
Yield: 6 servings

Recipe Notes

Here's my first attempt, and boy did it turn out wonderful. It was a
6-plus lb boneless leg that I trimmed of excess fat, and grilled on the
Big Green Egg. It was juicy and flavorful, and medium rare...Jim likes
lamb pink but not too rare. It was big, and ended up taking about an
hour and a half until it was done. It smelled great. Delicious. Wehave
tons left over, and I'm portioning it out to have with Indian sauces.

Gretl


Exported from A Cook's Books -- Recipe management for Macintosh


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