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
Salt and pepper
Fresh rosemary, chopped
- 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.
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