Leg of Lamb Over Charcoal

Arnold_Darsey_20490

I have not done this before. I am going to season by inserting split cloves of garlic in pre-drilled holes all over the 8 lb. leg. In those same holes, I was planning on inserting sprigs of fresh thyme in the same holes, leaving a portion exposed to be able to pull out after roasting. I was going to baste with a combo of olive oil and Montreal Steak seasoning and shield the the entire leg from direct heat from the charcoal but not wrap it in the shielding foil. Comments welcome.

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Tim_Sutherland_52834

I use a paring knife to make slits and push the garlic in, then roast old school in a low oven. Don't push the garlic too far in as it will stay too raw. No need to pull the garlic out.

You will need to form a nice crust via either direct heat or blast from a high oven.

I would use the thyme in the sauce not in the lamb.

Arnold_Darsey_20490

Thank you for the comment. The lamb turned out better than I ever expected. I put the coals to one side of the BBQ and shielded the leg from the direct fire for about four hours making sure the temp never exceeded internally more than 150 degrees. The last thing I did was to direct fire it to crust it quickly, pulled it off, rested it for 30 minutes an victorious. What a great cut!