Magazine article Sunset

Rosemary Grilled Leg of Lamb

Magazine article Sunset

Rosemary Grilled Leg of Lamb

Article excerpt

SERVES 8 TO 10

2 3/4 HOURS, PLUS 24 HOURS TO MARINATE

Ford's generous hand with rosemary enhances the smoky flavor from the grill. The recipe is adapted from his upcoming book with Carolynn Carreno, Taming the Feast: Ben Ford's Field Manual to Adventurous Cooking (Simon & Schuster, July 2014; $30).

1 cup olive oil
Zest of 2 lemons
1/2 cup lemon juice
8 large garlic cloves, sliced
4 tsp. kosher salt
1 tbsp. each sweet Spanish paprika, ground coriander,
and ground cumin
1 tsp. cayenne
1 cup chopped onion
1 cup whole rosemary leaves, plus 12 sprigs (9 in. long);
4 oz. sprigs total
1 bone-in leg of lamb (6 1/2 lbs.), with hip bone and upper leg
bone removed *; or 1 fully boned leg of lamb (4 1/2 lbs.)

1. Combine oil and all seasonings except for rosemary
sprigs in a shallow pan. Add lamb and turn to coat
inside and out. Cover and chill 24 hours, turning
occasionally. Let lamb sit at room temperature 1 hour
before grilling. Brush off excess marinade. Tie with
kitchen twine to make a compact roast.
2. Meanwhile, heat a grill to medium (350[degrees]
to 4000) with burner turned off (for gas) or coals
pushed to half of firegrate (for charcoal) to make
an indirect heat area. Or light an indirect
charcoal-and-wood fire in a Cowboy Cauldron (see
"Cooking in a Cauldron," page 94).
3. Grill lamb over direct heat, turning as needed,
until browned all over, 10 minutes. Set lamb on a
V-shaped rack in a roasting pan. Set pan over
indirect-heat area (on Cauldron, lift rack and
put pan down on fireqrate, then replace rack--it
helps retain heat). … 
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