Speaking of grilling or smoking, many people will think of these sizzling steaks, juicy burgers, flavorful kebabs, appealing chicken wings… lamb is relatively less frequently chosen by grillers.
Lamb is not just for Easter, of course. As long as you cook it in a right way, you’ll fall in love with that unique lamb flavor and may even want to have it everyday.
In today’s recipe, we are going to introduce a recipe of lamb leg. It is suggested to grill lamb over indirect heat for the majority of time. Both charcoal grill and gas grill would go well.
Ingredients you’ll need:
Boneless lamb leg
1 bunch of rosemary
1/2 cup of olive oil
Zest and juice from 2 lemons
3 cloves garlic, chopped
2 tsp salt
Use these grills to cook flavorful lamb leg:
Royal Gourmet Charcoal Grill CC1830F
Royal Gourmet Gas Grill SG6002
Tools you’ll need:
Royal Gourmet Extra-Long Stainless Steel Barbecue Tong
Royal Gourmet Silicone Barbecue Brush
Royal Gourmet Digital Meat Thermometer
Combine all marinade ingredients in a large bowl and have a good mix. You may have some deep cuts on the leg so it gets better marinated.
It takes at least an hour to marinate, during which period you can set up your grill. If you are using Royal Gourmet Charcoal Grill CC1830F, you can light up the charcoals with chimney starter. Charcoal grill imparts great smokey flavor to the meat, while gas grill allows quicker and easier use. It is all about your personal preference. But no matter you are using gas or charcoal, remember to build two heat zones.
Preheat the grill and grease the grates with some oil. When the lamb leg is well-marinated, throw it on indirect heat.
Cook the lamb with the lid down, baste occasionally with the left marinade to make the lamb nice and moist.
It takes 45-60 minutes in total, depending on how you deal with the lamb. Use Royal Gourmet digital meat thermometer to check. When the thickest part reaches 140°, move the lamb leg to the direct heat zone to char, so that the outside gets crispy.
5 minutes later, take the lamb leg out of the grill with Royal Gourmet extra-long barbecue tongs. As the lamb leg is a large piece of meat, you’ll need the tongs with extra-long handle to protect your hand from heat.
Let the lamb rest under foil for about 10 minutes, which helps the juice go back to the meat and makes it juicier.
Cut the lamb leg into pieces, and then it is time to chow down!
Grilling is about all potentials and possibilities. Think differently next time and give lamb a try, even if your friends and family think that they don’t like lamb, they are going to change their mind after the first bite.