A delicious recipe for a nice earthy meal. The mint and garlic play off the Lamb nicely. Goes great with roasted Brussel Sprouts and red wine.
1 leg of lamb, boned, and trussed
4 cloves garlic
8 fresh mint leaves
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons black pepper
5 tablespoons Dijon mustard
2 tablespoons oil
2 sprigs fresh rosemary
No nutrition information available
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 1 chimney's worth of charcoal OR set your gas grill on high. When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. For gas, turn off all of the burners except the outer most 2. Close the lid and allow the grate to heat.
Place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the grill above the heat and close the lid.
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 145 degrees for mid rare, about 25 to 35 minutes. Do not overcook!
Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before serving.
If you prefer the oven, set it to 325 degrees F and roast for about 40-60 minutes.