Grill-Roasted Boneless Leg of Lamb
A leg of lamb meets its destiny on the grill. Lacquered by fire, its affinity for the aromatics of forest herbs and garlic are enhanced. It is our opinion that lamb should never be cooked past medium-rare (135°F). Past that point it loses its moisture and succulence.
1 MSF Leg of Lamb
1 tsp. herbs de Provence
¼ cup roasted garlic paste
1 Tbs. herbs de Provence
2 Tbs. olive oil
½ tsp. kosher salt
½ tsp. black pepper
Timing:
Prep: 15 minutes
Grilling: About 1 ¼ hours
Prepare a medium-hot (325° – 350°F) fire in a grill for indirect grilling.
In a small bowl, mix the garlic paste and the 1 tsp. herbs de Provence and rub over the interior of the leg of lamb. Roll the lamb into a compact roast and tie with kitchen twine. Mix the 1 tablespoon herbs de Provence with the olive oil and rub over the outside of the roast. Season with salt and pepper.
Brush the grill grate and coat it with oil. Put the lamb on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the leg registers about 135°F, about 1 hour and 15 minutes.
Transfer the chicken to a cutting board, cover loosely with foil and let rest for 10 minutes. Remove the twine, slice and serve. Download Print Version
Rack of Lamb or Goat with Mint Pesto Crust
Rack of lamb or goat can be grilled either by direct or indirect heat. Indirect heat is preferred when the lamb is coated with delicate mixtures, such as the mint pesto crust in this recipe. Indirect cooking takes a bit longer, but requires less attention, as the likelihood of flare-ups is lessened.
2 MSF Racks of Lamb or Goat, frenched
1 cup mint leaves
¾ cup parsley sprigs
¼ cup pine nuts
3 large cloves garlic
1 tsp grated lemon zest
1 Tbs fresh lemon juice
salt
¼ tsp red pepper flakes
1/3 cup olive oil
1/3 grated parmesan cheese
2 ½ cups panko or coarse dried bread crumbs
Prepare a medium-hot (400° – 450°F) fire in a grill for indirect grilling.
To make the pesto, in a food processor, combine the mint, parsley, pine nuts, garlic, lemon zest and juice, ½ tsp. salt, and red pepper flakes. Pulse until a coarse purée forms. With the motor running, pour in the olive oil, processing until it is well incorporated. Let the pesto stand ar room temperature for 15 minutes.
Brush the grill grate and coat it with oil. Spread the bread crumbs on a plate. Smear the pesto over the meaty part of each rack of lamb or goat, then dredge in the crumbs to cover the pesto coating. Pat extra bread crumbs onto any area that is not coated.
Place the racks of lamb or goat on their sides on the grill rack away from the heat elements, cover the grill, and cook, turning once, until nicely browned, crusty and done to your liking. 12-15 minutes per side for medium rare (130). The temperature will rise another 5°-10° while it is resting.
Transfer racks to a serving platter and let rest for 5 minutes. Cut the racks in half or into chops to serve.
