just found this simple semi-classic Leg of Lamb Recipe...

stike · April 2007

This is a nice variation on the traditional lamb roast I typically do. I've done a simple herbed roast with slivers of garlic slipped just under the surface (they carmelize nicely) for just about five years now. [p]Came across this simpler method for almost the same ingredients. Thought someone might find this helpful, as it is straightforward and you don't need to spend time stabbing slivers under the surface to get the garlic flavor. This is for a boneless, but the one I'm doing is bone-in. I think it looks a bit more festive for Easter. It's also written up for briquettes, but I don't think you'll have any issue modding the recipe for the egg.[p]anyway, via Alton:[p]Alton Brown: Silence of the Leg of Lamb[p]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[p]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.

ArvadaMan · April 2007

stike,[p]Yep! I used this one for my leg of lamb this year.
I got the VHS tape with the show it was on about two
weeks ago. I decided I had to do this one for Easter.
It turned out very well. The wife was pleased with the
results. Served with a cucumber yogurt salad.

stike · April 2007

Arvadaman,
cool. good to know.[p]thanks

JayB · April 2007

stike,[p]I do not mean to gross you out but adding anchovie paste to your mix will add some "nuttiness" with no "fishiness".
I still do the garlic sliver thing, use cumin and cumin seed instead of the brown sugar, and olive oil instead of the canola oil. I do not use the mustard and will often add some dried oregano and basil.
Jay

JayB · April 2007

stike,[p]I do not mean to gross you out but adding anchovie paste to your mix will add some "nuttiness" with no "fishiness".
I still do the garlic sliver thing, use cumin and cumin seed instead of the brown sugar, and olive oil instead of the canola oil. I do not use the mustard and will often add some dried oregano and basil.
Jay

thirdeye · April 2007

JayB,[p]Anchovies contain natural glutamates and therefore have wonderful umami, the fifth taste. A wonderful wake-up flavor when used in moderation. I think anchovies are what makes Wooster sauce so popular.[p]~thirdeye~

just found this simple semi-classic Leg of Lamb Recipe...

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