I’ve been looking forward to the Silence of the Leg O’ Lamb for a while, but for some reason had felt a little intimidated by it. Turns out that it was super easy and extremely delicious! I first started by making the seasoning paste, spreading it all over the inside of the roast, and trussing it all up into a nice little package:
Now in the show he uses a charcoal grill and makes a big deal about that. I’ve been game for obtaining lots of new gear during this project, but I couldn’t justify a charcoal grill for this one so I used my gas grill. To simulate what he did in this episode, I heated up my three-burner grill, then turned off the middle burner and set the side burners to about half power. This got me some nice indirect heat. To top it off, I wet a few rosemary sprigs, wrapped them in tin foil, poked a couple holes in it, and put the package on a burner towards the back of the grill. This created a nice rosemary smoke, which filled my porch as the lamb grilled.
I used a 2 pound boneless leg from Trader Joe’s. I flipped it after 20 minutes at which point the roast was about 95 degrees internal. After another 13 minutes, it hit 122 and I took it off the heat. Letting it rest for 10 minutes brought the leg up to about 138 – a few degrees past my target of 135, but that’s OK.
We sliced it up and served it simply with some roasted broccoli and rice pilaf. It was a hit! Very tender, juicy, and flavorful. Would definitely do this one again.