- 1 sirloin end leg of lamb, boned, and trussed
- 4 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 canola oil
- 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.
(courtesy Alton Brown :: Good Eats)