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Slow-Grilled Leg of Lamb

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Slow-Grilled Leg of Lamb


A whole leg of lamb weighing 5 to 6 pounds with a bone inside
3 cloves garlic
3 tablespoons dijon mustard
2 tablespoons olive oil
Juice of 1 large lemon (3 tablespoons)
1 tablespoon fresh rosemary leaves
1 teaspoon kosher salt
Freshly ground black pepper

To make

Argentines use a low flame when grilling - you can't see the high orange flame. This method allows the lamb to cook slowly and remain juicy.
Remove the hard shell and excess fat from the meat and place the lamb in a large roasting pan. Turn on a blender or food processor and place the garlic on the rotating blades. Turn off the coffee machine, add the remaining ingredients and whisk until a paste is formed. Spread the lamb paste on top. Cover and leave to marinate in the refrigerator for 2-8 hours.Preheat the grill by turning all the burners to maximum. After 15 minutes, turn off the center burners and reduce the outer one to medium. (If using charcoal, light 50 briquettes and let them burn until they are covered in gray ash. Arrange them in 2 jars on both sides of the grill. Place a baking sheet between the coals. Replace the grill.) Bake the lamb on the grill, covered with a wire rack, for 1 1/4 to 1 3/4 hours. (If using charcoal, add 10 briquettes after 1 hour to maintain the heat.) The lamb is ready when the instant-read thermometer reads 140° F. Let stand at room temperature for 15 minutes before carving.Rainy day cooking method: Cook the lamb as described above, but bake on a rack in a roasting pan at 325 ° F in the oven for 1 1/2 to 2 hours, or until an instant-read thermometer inserted into the meat reads 140 ° F. Let stand for 15 minutes before cutting.
  Views: 31
  Published: 11/20/2023 7:53 PM

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