1 sirloin end leg of lamb, boned, and trussed Paste: 6 cloves garlic 8 fresh mint leaves 1 tablespoon brown sugar 1 tablespoon kosher salt 2 teaspoons black pepper 5 tablespoons strong mustard, such as Dijon 2 tablespoons EVOO 2 sprigs fresh rosemary
Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before serving.
This is basically Alton Brown's recipe with a couple slight modifications.
-get a 3-4 pound leg and make 10-15 little tunnels into the leg with a very sharp thin knife
-insert bacon or prosciutto or some other strong ham or meat into the tubes, with a chunk of fresh garlic and perhaps a typical lamb spice like rosemary
-smear lemon juice all over the roast, then sprinkle liberally with a favourite rub (we like Montreal spice or Tunnel BBQ rub (Yyou probably have to be from Windsor/Detroit to know that stuff) and salt and pepper
-for a medium roast cook 12 minutes per pound plus 20 minutes, cover and let sit for 20 minutes when it comes out of the oven.
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