Ingredients
- 1 sirloin end leg of lamb, boned, and trussed
Paste:
- 4 cloves garlic
- 8 fresh mint leaves
- 1 tablespoon brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 5 tablespoons strong mustard, such as Dijon
- 2 tablespoons canola oil
- 2 sprigs fresh rosemary
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.
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By iluveskies
South Florida
on March 21, 2013
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Fabulous! Never would have believed that you wouldn't taste mustard and nothing else! This is juicy, rustic, flavorful, and completely wonderful! Thank you Alton!
By wasabiman619
on January 20, 2013
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Turned out amazing! First time cookin a leg of lamb and first time I used my charcoal grill as well. I also seasoned the skin side of the leg with my own rub of salt, pepper, thyme, parsley, garlic powder and onion powder after coating with a light coat of mustard. I used frenchies mustard and it still turned out great. Still a little gamey but some didnt realize it was lamb until after i told them. Think juicy, tender lamb meets prime rib.
By diana_11843193
Foerty, CO
on January 06, 2013
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Super good! Juicy, and no gamey taste. Great crust even with low heat! I baked it at 315 - 320F for 20-30 min, then flipped it over and used a thermometer. Baked another 20-30 until alarm went off at 135F internal. Used honey (1TB in place of brown sugar, and 2 TB butter and 1 TB coconut butter in place of oil (heated is unhealthy to make it GAPS diet and Weston Price friendly (come to the dark side - fat is good!. Only had dried mint leaves - used 2tsp. Would be much better with fresh, I think. Great job, again, Alton!
modifications, oven, bake
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