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Dilled Leg of Lamb

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Makes 6 to 8 servings 1x

Time 2 to 3 hours, largely unattended

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Ingredients

  • 1 bone-in leg of lamb (7–9 pounds)
  • 1/4 cup chopped fresh dill
  • 1/4 cup minced garlic
  • 1 tablespoon good- quality olive oil
  • 1 lemon, zest grated and lemon cut in half
  • 1 teaspoon salt

Instructions

  1. Start the coals or heat a gas grill for medium to medium-­high indirect cooking. Make sure the grates are clean. If using charcoal, put a drip pan ­under the indirect side of the grill; for gas, empty, clean, and replace the fat trap.
  2. Trim the leg of as much surface fat as you can without losing any of the meat, then cut 1-­inch incisions all around the leg. Work the dill, garlic, oil, lemon zest, and salt together into a paste in a small bowl with your fin­gers. Stuff the flavor paste into all the incisions, folds, and crevices. Rub any remaining paste over the meat. (You can prepare the lamb up to a day ahead and refrigerate; take it out when you start the grill.)
  3. Put the leg on the indirect side of the grill with the long, thick side closest to the fire. Close the lid. Check the internal temperature of the leg in multiple places ­after 45 minutes and change the position of the leg so the portion with the lowest temperature is closest to the fire. Continue to monitor and adjust the position ­every 15 to 20 minutes ­until the lowest reading is 5° to 10°F shy of the desired doneness. This ­ will take 1 1/2 to 2 1/2 hours, depending on the size of the leg, how hot the fire is, and how you like your lamb.
  4. Transfer the leg to a cutting board and let rest for 5 minutes, checking the internal temperature occasionally. (Or nick with a small knife and peek inside.) Slice thinly of the bone, squeeze the lemon halves over the sliced meat, and serve.

– Recipe from How to Grill Everything: Simple Recipes for Great Flame-Cooked Food

Recipe variations

North African-Style Leg of Lamb
Mechoui lamb is traditionally slow-­and-­low spit-­roasted and basted with butter ­until it falls apart. It’s even better when the lamb is cooked to medium-­rare: Instead of the flavor paste, combine 1 teaspoon each ground cumin, smoked paprika (pimentón), and salt; add 1/2 teaspoon each ground allspice, coriander, and turmeric. Slice 6 cloves garlic and insert them into the incisions. Melt 4 tablespoons butter. Sprinkle the spice mix all over the leg, patting to help it stick. Grill as directed; ­after 45 minutes, begin basting the leg on all sides with the butter. Continue to do this ­ every time you check on the lamb’s pro­gress, ­until the butter is used up or the lamb is ready.

Roman-Style Leg of Lamb
Substitute rosemary for the dill and add 1 tablespoon red wine vinegar and 6 oil-­packed anchovy fillets. Put the mixture in a mortar and crush into a paste with a pestle, or mash it in a small bowl with a fork.

Leg of Lamb with Lavender and Garlic
More floral than rosemary with the same woodsy aroma: Substitute 2 tablespoons chopped fresh lavender leaves for the dill; make sure the lavender is unsprayed.