Leg of lamb on the BBQ is a great way to cook your Easter dinner. As always, make sure you get good quality lamb, it really pays off. It is flavored using rosemary, lemon, garlic and honey, and the juices are collected in a pan so we can make a wonderful sauce.
- 4.4 lbs leg of lamb, bone-in
- 2 tbsp rosemary
- 3 garlic cloves
- 0.4 cups honey
- 1 lemon
- 1 tbsp liquid beef stock
- 2 tbsp corn starch (for thickening)
- Start by rinsing the roast with cold water, and pat it dry with a paper towel. This is a good way to get rid of any bone dust from the sawing.
- Once dry it is time to trim off any membranes and wobbly fat.
- Then you dry brine the roast (0.5 tsp salt per lb of meat), and place it on a plate in the fridge. Cover it with butcher’s paper. The dry brining is best done the night before, but if you’re short on time it needs at least 2 hours.
- Mix the juice from one lemon with the honey and crushed garlic cloves. Crush the rosemary in a mortar and add to the mix. Stir well, and apply on all sides of the roast. Use a marinade injector to inject marinade into the meat. Draw marinade into the injector, and inject in a virtual cross-hatch pattern, roughly 1 inch apart.
- Now place the roast in a large aluminum pan. This makes sure the juices stay in the pan.
- Fire up your grill, make sure you configure it for indirect heat. Have it running between 110° C/ 225° F and 140° C/ 280° F. For a 4-5 lb. roast this takes 2-2.5 hours if you cook at the higher temperature. Put the roast on the grate and wait for the inner temperature to reach 65° C/ 150° F.
- Now open the lid and all vents and let the grill get real hot. Give the roast a good sear over direct heat. After that you bring it in, wrap it in aluminum foil and a towel (what we call a Faux Cambro), and let it rest for 30 minutes.
- Pour the juices from the aluminum pan into a sauce pan and add the beef stock. Stir a little, and thicken it a bit with corn starch.
- Cut thin slices of the steak, drizzle some sauce over it and serve