Kamado Grilled Leg of Lamb with Garlic, Lemon & Fresh Herbs
Are you and yours tiring of the Sunday roast? Well we were, and decided to perk things up and bring a Summer flavour to the table by cooking our leg of lamb on the Kamado Joe grill writes Sandra Tate …
Grilled, Butterflied Leg of Lamb
If you ask your butcher nicely he will do this for you, but I’m happy to wield a boning knife and butterfly the leg myself. It’s just a matter of sharp knife, and the patience to cut in towards the bone where there is the least amount of meat, then continuing to cut the flesh cleanly away from the bone until is removed in one piece with the thickest, juiciest section perfectly intact. Once achieved you then need to get some Summer flavours in there and this is easily done by mixing up a marinade. To a large bowl I added a small handful of fresh marjoram and rosemary leaves, roughly torn, 3 cloves of garlic, peeled & crushed, the juice of a lemon, 5 tbsp olive oil and a goodly amount of salt and pepper. Place the butterflied leg in the marinade, rubbing it in to all folds and crevices, cover with cling film and leave to stand for at least an hour. While the lamb takes up the flavours, get the Kamado grill fired up with charcoal; I added the metal stand from the heat deflector to bring the cooking grate up to the higher level. Lid down I then settled the Kamado to a temperature of 220°C/425°F.
Now take the lamb from the marinade and run 2 or 3 steel skewers through the meat to prevent it from curling or distorting whilst cooking – also making it easier to lift and turn. Now we like our lamb succulent and pink so I grilled it for 20 minutes skin side down, turned it and grilled for a further 20 minutes skin side up – but 10 minutes before the end of cooking time I brushed the skin with the marinade that was left in the bowl to refresh the herb flavours.
Remove from the grill and wrap in foil then stand in a warm place for 10 minutes to rest before carving. Trust me, the results are amazing; luscious slices of pink lamb in its own juices. We served ours with some simple sautéed potatoes and a dish of buttery purple sprouting broccoli. Fantastic.