The Most Excellent
Grilled Leg O'Lamb You've Ever Tasted...
Our friend Alexander Ivanovitch presented us with this fantastic recipe for grilling a 6-8lb. Leg Of Lamb. Based on the Provencal cooking of France, it is a simple recipe that revolves around the application of an over abundance of seasoning and fresh herbs and spices.
- 1 ( 6 - 7Lb.) Leg O’Lamb
- 12-16 large Garlic Cloves
- 2 teaspoons Sea Salt
- 3-4 teaspoons White Pepper
- 2 pieces of Fresh Rosemary (from approx. 2
sprigs) - 3/4 Cup Olive Oil
- 1-2 teaspoons Herbs De Provence
- 4-8 pieces of Fresh Mint
Place Leg Of Lamb with the fat side up. Cut 6-8 deep slits in top. Insert 12-16 large Garlic Cloves into each slit. Dust with 2 teaspoons Sea Salt. Dust liberally with 2 or 3 teaspoons White Pepper. Insert 2 pieces of Fresh Rosemary into the same slits that you cut into the lamb earlier. Coat entire surface of the lamb with Olive Oil. Sprinkle 1-2 teaspoons Herbs De Provence. Also add a few pieces of Fresh Mint into each slit.
Cook over Indirect Heat on your Covered Grill - approx. 20 minute per pound, until done.
Mint Sauce
- 1 Cup Beef Broth
- 1/2 Cup Red Wine
- 2 Sprigs of Mint (approx 8 leaves)
- 1/4 Teaspoon Rosemary (Crushed)
- Dash White Pepper
- Salt to taste
Thicken Mint Sauce with flour or cornstarch. Cook on medium high, stirring constantly until thickened, about 5 minutes.
Watch this video now to see the author's method in action. You will not regret it. Indeed you will enjoy it! "
Part 1 | Part 2
Leg O' Lamb:
Provincial
Style on the Grill:
4 Segments show you everything you need to make the tastiest grilled Leg O' Lamb we've ever gobbled down!
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