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Grilled Leg of Lamb
Prep Time: 4 hours
Cook Time: 2 hours
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Ingredients
- 1 5 - 6 lb bone-in leg of lamb
- salt for brining, preferably kosher or canning salt (optional)
- 3 cloves garlic, slivered
- 1 tablespoon minced rosemary
- 1 tablespoon salt
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon olive oil
Grilling brings out the best in lamb, and it's even better when brined first although you can skip
this step if you wish and still have a delectable entrée.
Directions
- Trim any excess fat from the leg. If brining, put leg in a container that holds it with
a little room to spare and cover with water. Remove leg, measure water and add 1/4th cup of salt
for each quart. Stir to dissolve salt. Replace leg and refrigerate for 4 hours or overnight.
Heat grill. When hot, turn off heat on one side (gas) or rake coals to one side (charcoal).
When ready to cook, remove leg and pat dry. Rub meat with oil. Make small cuts into the meat
and insert garlic slivers. Mash rosemary, salt and pepper together and pat on meat.
Put meat
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