Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Grill Seekers
Total:
1 hr 45 min
Active:
45 min
Yield:
6 servings
Level:
None

Ingredients

Paste:

Directions

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 charcoal (natural chunk is best). 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.

More from:

Easter

IDEAS YOU'LL LOVE

Roasted Leg of Lamb

Recipe courtesy of Tyler Florence

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Moroccan Lamb Tagine

Recipe courtesy of Ina Garten

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Banana Crunch Muffins

Recipe courtesy of Ina Garten

Rack of Lamb with Apple-Mint Puree

Recipe courtesy of Emeril Lagasse

Lamb Ragu with Mint

Recipe courtesy of Giada De Laurentiis

Carrot Cake

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking