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1 Sirloin end leg of Lamb, boned, trussed
Paste
4 Cloves Garlic
8 fresh Mint Leaves
1 Tablespoon Brown Sugar
1 Tablespoon Kosher Salt
2 teaspoons Black Pepper
5 Tablespoons Dijon Mustard
2 Tablespoons Cannola Oil
2 sprigs fresh Rosemary
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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 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°F. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135°F, about 25 to 30 minutes. Remove the roast at 135° F. Remove the butcher’s twine from the roast. Cover with foil and rest it for 15 minutes before serving.
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