Grilled leg of lamb is always a treat. Leg of lamb means the whole upper hind leg, and it needs time to become succulent and tasty. This lamb is double glazed with honey.
- 3 lbs leg of lamb (boneless)
- 1 tbsp rosemary
- 0.5 tbsp thyme
- 0.5 tbsp ground cumin
- 0.5 tbsp coarse ground black pepper
- 2 tbsp neutral oil
- 0.5 cups honey
- 1.5 tsp salt
- rim away any silvery membranes and fat. There’s is usually some trimming to do on these, and the fat/membranes are chewy, so trim well. Then dry brine the roast (0.5 tsp salt per lb of meat), and place it on a plate in the fridge. The dry brining is best done the night before, but if you’re short on time it needs at least 2 hours.
- Mix the herbs (but not the salt or honey) with the oil. Stir well and leave it for 30 minutes. Now bring the roast out and brush it liberally all over with the herb/oil mix.
- Place it in a plastic bag, squeeze out the air and keep in the fridge for a few hours. Completely depending on how the roast is cut out you may have to truss it. Use ordinary butcher’s twine and wrap it up if needed. The roasts in this recipe didn’t need trussing, but all roasts are different.
- Fire up your grill, make sure you configure it for indirect heat. Have it running at 225° F. For a 3-4 lb. roast this takes roughly 2-2.5 hours. Place a thermometer in the thickest part of the meat. When the meat’s temperature reaches 105° F it’s time for the first honey glaze. Drizzle honey all over and brush the meat with a meat brush. Repeat again when the meat temp is 125° F.
- Put the lid back on and wait until the meat temp is 144° F. Now bring it in, wrap it in aluminum foil and a thick bath towel, and let it rest for 30 minutes.
- After resting it, it is time to unwrap, slice and dig in!