Silence of the Leg O’Lamb


  • 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)


Leave a Reply

Your email address will not be published. Required fields are marked *