Roasted Leg of Lamb
For some reason, fire roasted meat provides so much more excitement on the palate. The savory seasoned flavor, the crunchy outer texture and juicy tender inner texture create a very exquisite eating experience. This cooking is slow and patient to soften all the connective tissue of the leg. This meal is wonderful with roasted vegetables, which are easily prepared since the coals are already available for the roasting.
Preparation Time: 30 minutes
Cooking Time: 4- 5 hours
Hind Leg of lamb – 1
Olive oil – ¼ cup
Garlic, paste – 2 teaspoons
Ginger – minced finely – 1 teaspoon
Salt – ¼ cup
Pepper 1 teaspoon
Rosemary – ¼ cup fresh or 1/8 cup dry
Oregano – ¼ cup fresh or 1/8 cup dry
Start the fire to prepare a bed of coals about 1 hour before the time to start roasting the leg. Use hardwoods if possible. Have a fire location for cooking and a fire location for making coals throughout the process.
Prepare the garlic by mincing it finely and sprinkling salt on it then mashing it with the side of a chef’s knife blade. Mix all the other ingredients into the garlic. When well blended, spread the rub evenly over the leg of lamb.
Move the coals to the side of the grill and place the leg of lamb on the grill. The leg should be positioned in between two rows of coals rather than right on top of the coals. Maintain the heat, by adding or removing coals, such that you are only able to hold your hand at the bottom level of the meat for a few seconds. Turn the leg every 20 – 30 minutes. If fat drips are flaring, remove the coals from directly under the meat. Slice meat off the leg and serve hot and juicy. Enjoy the feast.