June 05, 2022

Grilled leg of lamb

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:

CAN truss it?

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.

finished on the grill

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.

sliced and almost gone

Silence of the Leg O' Lamb

  • Crowd: 3/5
  • Ease: 3/5
  • Cooked on a three-burner gas grill with the middle burner off and the side burners set to 50%
  • Used a 2 lb boneless leg, took about 30m total to get to 120 before taking it off to carry over to 130. Flipped it after 20m.