Americans don’t think “lamb” when they think about barbecuing, but that is a darn shame. We had a big barbie in Madison, Wisconsin, over Memorial Day and there was not one shred of lamb left on a seven pound leg. That thing fed 30–40 Cheeseheads. (See Be a Barbie Doll: Grilling and Chilling.) Here’s our recipe for mind-blowing BBQ lamb.
Lamb on the Barbie
One leg of lamb, on the bone
Garlic cloves, quartered
Olive oil
Salt and pepper
Fresh rosemary, chopped
Directions:
- Set leg of lamb on a large piece of tinfoil. Using a paring knife, create slits in the lamb meat. Insert garlic cloves into slits, burying it so only a tiny bit of the garlic peeps out.
- Slather lamb with olive oil, and season with salt and pepper. Rub liberally with chopped rosemary, and fold up the foil.
- Cook on the grill over indirect heat until meat thermometer reads 150° F. Meat thermometer should be inserted into the thickest part of the meat, away from the bone, for accurate reading. This pre-resting temperature will give you a lamb that is prepared “medium,” or lightly pink inside. Let the meat rest for fifteen minutes, to allow juices to distribute evenly, and then serve.
Note:
Grilling is never an exact science, so monitor the meat. Turn up the burners slightly if need be, or move the lamb a little closer to the flame.
Photo courtesy of Mike Fitzpatrick
