Wine Dharma

DharMag April 2018 Grilled leg of lamb: the ultimate barbecue recipe

Grilled leg of lamb with rosemary and garlic, easy and quick barbecue recipe One more lamb recipe, one more Easter recipe, now the culinary marathon to offer you the best Easter recipes is coming to an end with this masterpiece.

But this time the recipe is really simple and super quick. If you are still undecided or if you don’t want to waste too much time cooking and enjoying a quiet Easter, buy a leg of lamb, on the bone, I recommend and then cook it on the barbecue.

You don’t need much: just a juicy piece of meat, aromatic herbs, garlic, good olive oil and of course a bottle of red wine to match. Enough, that’s all and your Easter will be exceptional.

Ingredients for the grilled leg of lamb

6 servings

  • 1 leg of lamb weighing about 2.5 kg
  • 6 cloves of garlic
  • 4 sprigs of rosemary
  • 15 grams of salt
  • 15 grams of freshly ground pepper
  • the tip of a spoonful of cayenne pepper
  • 45 grams of extra virgin olive oil

How to prepare the leg of lamb on the grill

First, prepare the embers for the barbecue. Indirect cooking, then prepare two zones, one with embers and the other that you will use as an oven.

Peel the garlic and cut the clove into 4 parts, while you are shelling 1 sprig of rosemary.

Take your leg and make cuts of about 1.5 cm in the part covered with fat. Once you have shredded the leg, put 1 piece of garlic and 1 leaf of rosemary in the slot and push deeply to secure them.

Shell the second sprig of rosemary and add it to salt and pepper and mix. Massage the lamb with the olive oil and then apply the rub of salt, pepper and rosemary.

Cooking the leg of lamb on the grill

When the barbecue reaches 175 degrees Celsius, put the leg on the grill, in the area without embers, close the lid and let it cook.

After 30 minutes, mix the remaining rosemary with the oil and spread the lamb well with a brush. Do this every 30 minutes.

Internal cooking temperature of the leg of lamb

For a 2.5 kg leg, calculate 2 hours of cooking, but always check with an instant thermometer: when it reaches the internal temperature of 65-66 degrees Celsius then it is ready.

If you have not yet purchased an instant thermometer, this is the right opportunity to evaluate a gem like the HENMI thermometer, an object that will help you to keep the temperature of each food under control even 90 meters away, with remote control and an LCD screen, six-fold probe, excellent quality and very acceptable price.

Take it out of the BBQ, let it rest for 5 minutes and then slice it and sprinkle it with oil and rosemary, for a perfect Easter family lunch!

Which wine goes well with the grilled leg of lamb?

We choose a warm, spicy and tannic wine like Sagrantino di Montefalco. If you prefer to combine a less tannic, but very fresh and elegant red wine, uncork a Freisa.

If you prefer a cocktail, combine the spicy taste of the Bloody Mary.

Photo credits