Leg of Lamb
Tender leg of lamb roasted over mesquite charcoal.

Recipe by Alton Brown

If you never thought much of lamb you'll be in for a surprise. This recipe by Alton Brown is the best leg of lamb I've ever had. However, don't even bother to do this on the grill if all you have is gas. You'll have better results in a 350 degree oven.

Ingredients

• 1 leg of lamb (4-5 pounds), boned
• 8 cloves garlic
• 10 fresh mint leaves
• 2 tablespoons brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2/3 cup Dijon mustard
• 1/4 cup canola oil
• 4-6 sprigs fresh rosemary

Directions

Add garlic, mint, brown sugar, salt, pepper, mustard, and oil to a food processor 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 butcher's twine.

Fire 2 quarts (1 chimney's worth) of mesquite charcoal (or other natural chunk charcoal). When charcoal is ready, split the coals into 2 piles and move them to the far sides of the cooker. Add another 2 quarts charcoal to extend cooking time, 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.

After 40 minutes, flip the roast and rotate it 180 degrees. Insert a probe thermometer into roast and continue to grill until it reaches an internal temperature of 135 (rare) or 140 (medium-rare) degrees, about 35 to 40 minutes.

Remove the butcher's twine. cover with foil, and let rest for 15 minutes before serving.

Serves 6