 | | 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 on side of grill away from heat. Cover grill. After an hour, turn meat so opposite side faces heat. If using charcoal, add 10 - 12 bricquettes at this time.
- Use a thermometer, preferably instant-read, to test for doneness. ( Rare:130; Medium-rare 140-145; Medium: 155. Lamb will taste best if not cooked past medium.) Allow 1 1/2 - 2 hours grilling time.
- Remove from grill, cover loosely with foil and let stand 10 minutes before carving.
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Prep Time: 4 hours
Cook Time: 2 hours
|  | | 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 |
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