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Ingredients for 8 servings:

1 boned, butterflied sirloin portion of a leg of lamb (4 pounds)

1/2 bunch flat leaf parsley

8 sprigs each fresh mint, and rosemary

4 large cloves garlic, peeled and thinly sliced

kosher salt and freshly ground black pepper



Lamb marinade:  Turn the lamb leg  into a solid piece of meat by running skewers through the pieces diagonally.  Lay a sheet of Saran Wrap into a sheet cake pan.  Make a bed of herbs using 1/2 the greens and lay on half the garlic slices.  Lightly salt and pepper the inside surface of the meat and lay it down on the herb mixture.  Lightly salt and pepper the outside surface, scatter remaining garlic slices and strew on the herbs.  Wrap the meat tightly with Saran and refrigerate for 4-8 hours, preferably overnight.


Grilling: Remove the lamb from the refrigerator 1 hour prior to cooking.  Prepare a charcoal grill to coincide with the warming of the lamb.  Coals should be white-hot ash.  Preheat a gas grill for 15 minutes.  Place a foil pan on one side of each grill filled with an inch of cool water when starting both grills.


Wipe the lamb dry, then lightly coat with a good olive oil.  Grill the lamb on a rack  over direct heat, uncovered, for 5-10 minutes to brown it turning it once after 5 minutes.  Move the meat to a position over the water and turn down the grill to medium.  Cover and roast, estimating 10 minutes cooking time per pound of meat, or at least 40 minutes total.  (Check internal heat after 20 minutes.)  Remove the meat at 150 degree reading for a medium-rare roast.  Cover and hold for at least 15 minutes before carving.