Posted By Ingrid Turner on Jun 7, 2014 in BBQ Grilling, Father's Day, Featured, Holidays & Events, How To Cook, Lamb, Main Dishes, Memorial Day | 0 comments

Doesn’t a Barbecued Leg of Lamb sound fabulous for Father’s Day?

Father’s Day is coming up and Dads everywhere will be enjoying the opportunity to barbeque.

A big chunk of meat on the grill just sounds like a manly meal. This leg of lamb will be very flavorful, so everyone will be asking for seconds.

How to BBQ Leg of Lamb:

Here’s a quick game plan for making this the tastiest leg of lamb you can with ease.

You will need to preheat the grill, so you can sear the outside of the meat and get nice brown color with lovely grill marks.
After you have browned the meat, you will need to place the meat away from the direct heat, so it can’t burn and allow it to cook slowly until done.
If you have a grill that uses briquets, after you have browned the meat, push the charcoal to one side and allow the meat to cook on the side without the briquets under it. Either way, the lamb will be juicy & tender.
Place an oiled metal pan under the side where the lamb has been placed, so the juices can flow into the pan and be used to make a sauce or gravy from the juices. Also, the juice can be used to baste the meat as it cooks.

Type: Entrée Recipe

Prep Time: 15 – 20 min
Cook Time: 1 1/2 – 1-3/4 hrs
Sauce: 10 min
Yield: 6 – 8 servings

Ingredients:

one 6 – 7 lb leg of lamb
a few sprigs of fresh rosemary
a few sprigs of mint – optional
3 – 4 sprigs of fresh parsley
1 bay leaf
3 tbsp olive oil
3 tbsp flour
2 cloves of garlic – sliced
1/4 tsp pepper
1/4 tsp coarse salt
1/4 tsp ground cayenne pepper
1 cup water

Instructions:

Preheat the grill to high heat – about 450 degrees F.
Brush the grill racks and the metal pan for under the meat, with some of the olive oil.
Make small slits in the fat of the meat and insert slices of garlic in them, pushing them in, so they don’t fall out.
Brush the leg of lamb with some of the olive oil. Make sure that all of the surface is oiled by rubbing the oil well into the meat.
Place the flour, pepper and cayenne, in a small sieve and gently shake the flour mixture all over the meat.
Place the leg of lamb on the hot grill, browning the meat on all sides. This will take about 5 or 6 min.
For a gas grill, turn the heat off under the meat, reduce the heat to 325 degrees F and place the metal pan, containing 1 cup of water, under the meat. For a grill using charcoal, push the hot charcoal over to one side and place the meat on the side without the charcoal under it, then place the pan, containing 1 cup of water, on the bottom of the grill to catch the meat juices.
Place the rosemary, mint, bay leaf and parsley on top of the lamb and make a very loose tent of foil to cover the meat. close the lid on the grill, placing a small wedge to crack it open a tiny bit (about 1/4 inch).
Allow the leg of lamb to roast, without turning, basting every 10 min with the juices in the pan, until the internal temperature of the leg reaches 140 degrees F for medium-rare, 160 degrees F for medium. This should take about 1 1/4 – 1 3/4 hrs, depending on your grill.
Remove the leg of lamb and place on a cutting board. Remove sprigs of rosemary, parsley, mint and bay leaf and discard. Sprinkle with coarse salt and cover loosely with foil. Allow to stand for about 10 – 15 min to rest before slicing.

Sauce Ingredients:

1/2 cup red wine – I like to use Port.
2 cups chicken stock or veal stock
1/4 tsp fresh parsley – finely minced
1/4 tsp fresh rosemary – finely minced
a pat of butter

Sauce Instructions:

Skim off any excess fat from the pan of meat juices.
Heat the juices and add red wine and chicken or veal stock.
Bring to a boil, then add salt & pepper to taste, as well as 1/4 tsp finely minced rosemary and parsley.
Stir well and allow to simmer.
Add a pat of butter to the sauce and it will have a nice gloss.
Drizzle over sliced meat or pour into a gravy boat and allow each diner to help themselves to the sauce.