Grilled Leg Of Lamb Recipe
Ingredients
| Hickory chips | ||
| 1 (7- to 8-pound) leg of lamb | ||
| Garlic | 15 Clove (5gm), sliced | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
Directions
Soak hickory chips in water to cover for at least 1 hour.
Drain and set aside.
Trim excess fat from leg of lamb.
Using a sharp knife, cut several small slits on outside of lamb; stuff with garlic slices.
Rub salt, pepper, and oregano over surface of lamb.
Wrap lamb in heavy-duty aluminum foil.
Insert meat thermometer through foil into lamb, making an opening so that thermometer does not touch foil, bone, or fat.
Prepare fire in a covered grill; let burn 15 to 20 minutes.
Sprinkle wood chips over hot coals.
Place leg of lamb on grill; cover with lid, and open vent.
Grill over medium coals 2 hours or until thermometer registers 140° (rare) or 160° (medium).
Let stand 10 minutes before slicing
Drain and set aside.
Trim excess fat from leg of lamb.
Using a sharp knife, cut several small slits on outside of lamb; stuff with garlic slices.
Rub salt, pepper, and oregano over surface of lamb.
Wrap lamb in heavy-duty aluminum foil.
Insert meat thermometer through foil into lamb, making an opening so that thermometer does not touch foil, bone, or fat.
Prepare fire in a covered grill; let burn 15 to 20 minutes.
Sprinkle wood chips over hot coals.
Place leg of lamb on grill; cover with lid, and open vent.
Grill over medium coals 2 hours or until thermometer registers 140° (rare) or 160° (medium).
Let stand 10 minutes before slicing
Chef
