Hi all, I grillad a leg of lamb yesterday that turned out amazing, so I thought I'd share. I'm a big fan of lamb. We never had it when I was a kid, as my mom never liked it, but I have yet to have a "bad lamb experience", so I keep cookin' away :-)
I'm using a bone-in leg here, as I think the bone adds flavor. A (hind) leg as this one is a good quality cut, so no point in cooking it to high internal temp. You just want to bring it up to 145-150 deg F and let it rest.
I have just started working in London (UK) for a couple of months, so I won't be able to grill that much, but I was at home this weekend, so there's no excuse for not firing up the grill.
But first, some preppin'
Dry brine the roast the day before. Then mix the juice from one lemon mixed with 0.4 cups honey, 1 tbsp Rosemary (crushed in a mortar) and 5 crushed garlic cloves. I cover the whole roast in the marinade and let it sit for a couple of hours.
The lamb, straight from the butcher
Trimmed and ready
Right before grilling I use my marinade injector to inject the rest of the marinade in the meat. This gets the flavor inside the meat.
Place the lamb in an aluminum pan
This time I placed it in an aluminum pan on the grate, as I didn't want to loose any juices coming out.
I fired up my grill for indirect heat, had it running at 280 deg F. Slightly higher than 225, but I figured I didn't need to run it that low n' slow for a very long time. The ham is a good cut.
On my grill a 5 lb roast took approx 2.5 hours to bring up to 145 deg F. After that I removed the plate setter (I'm using a BGE) so I could turn up the heat for a good reverse sear. Then I let it rest wrapped in aluminum foil and a towel for a good thirty minutes.
The roast getting a good reverse sear (just placed it on direct heat here)
The roast, all done. Nice one:
Sauce
While the roast was resting I made the sauce. I poured the juices from the alu pan into a sauce pan and heated it up (if I had a gas stove I would have deglaced the alu pan with some red wine). I added 1 tbsp of liquid beef stock for flavor and saltiness (the juice is sweet from the honey), and thickened it with some corn starch. Bonus suggestion: add 0.5 cups red wine and reduce it for 20 minutes before thickening.
Sauce-making
Now cut the roast in thin slices and drizzle the sauce on top. I served the lamb with beetroots. You may think the meat to veg ratio on that plate is slightly skewed, but I went for seconds, thirds and fourths on that lamb! It was a superb meal.
Lamb with beetroots
I'm using a bone-in leg here, as I think the bone adds flavor. A (hind) leg as this one is a good quality cut, so no point in cooking it to high internal temp. You just want to bring it up to 145-150 deg F and let it rest.
I have just started working in London (UK) for a couple of months, so I won't be able to grill that much, but I was at home this weekend, so there's no excuse for not firing up the grill.
But first, some preppin'
Dry brine the roast the day before. Then mix the juice from one lemon mixed with 0.4 cups honey, 1 tbsp Rosemary (crushed in a mortar) and 5 crushed garlic cloves. I cover the whole roast in the marinade and let it sit for a couple of hours.
The lamb, straight from the butcher
Trimmed and ready
Right before grilling I use my marinade injector to inject the rest of the marinade in the meat. This gets the flavor inside the meat.
Place the lamb in an aluminum pan
This time I placed it in an aluminum pan on the grate, as I didn't want to loose any juices coming out.
I fired up my grill for indirect heat, had it running at 280 deg F. Slightly higher than 225, but I figured I didn't need to run it that low n' slow for a very long time. The ham is a good cut.
On my grill a 5 lb roast took approx 2.5 hours to bring up to 145 deg F. After that I removed the plate setter (I'm using a BGE) so I could turn up the heat for a good reverse sear. Then I let it rest wrapped in aluminum foil and a towel for a good thirty minutes.
The roast getting a good reverse sear (just placed it on direct heat here)
The roast, all done. Nice one:
Sauce
While the roast was resting I made the sauce. I poured the juices from the alu pan into a sauce pan and heated it up (if I had a gas stove I would have deglaced the alu pan with some red wine). I added 1 tbsp of liquid beef stock for flavor and saltiness (the juice is sweet from the honey), and thickened it with some corn starch. Bonus suggestion: add 0.5 cups red wine and reduce it for 20 minutes before thickening.
Sauce-making
Now cut the roast in thin slices and drizzle the sauce on top. I served the lamb with beetroots. You may think the meat to veg ratio on that plate is slightly skewed, but I went for seconds, thirds and fourths on that lamb! It was a superb meal.
Lamb with beetroots
I just the other day noticed a new section at the local grocery store that had whole legs of lamb sitting wrapped in the freezer. I was thinking of buying one, but it looks different from the leg here. It was a whole leg, hoof and all. Does that affect things?
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