Garlic and Herb Roasted Leg of Lamb
Difficulty: Easy
Ingredients
- 7 lb bone-in leg of lamb
- 1 lb carrots, peeled and chopped
- 3 small sweet onions, peeled and chopped
- 1.5 lbs small golden potatoes, washed and halved
- 2 heads of garlic, cloves separated and peeled
Marinade:
- 1/2 cup olive oil
- 2 tbsp of Salt pepper and garlic powder
- 4 tsp garlic paste
Instructions
- Preheat your grill to 300 degrees Fahrenheit. Make sure that you have enough propane or charcoal to maintain this temperature throughout the cooking process.
- Preheat your grill to 300 degrees Fahrenheit. Make sure that you have enough propane or charcoal to maintain this temperature throughout the cooking process.
- In a large bowl, whisk together the olive oil, seasoning, and garlic paste to make the marinade. The olive oil will help keep the lamb moist during cooking, while the seasoning and garlic paste will infuse the lamb with flavor.
- Score the leg of lamb about 1/4 inch deep all over with a sharp knife. This will help the marinade penetrate the meat more deeply, and it will also help the lamb cook more evenly.
- Slather the marinade all over the lamb, making sure to get it into all the crevices. Use a basting brush or your hands to spread the marinade evenly over the entire surface of the lamb.
- Prepare a large foil tray by adding one cup of water to it. The water will create steam as the lamb cooks, which will help keep it moist. Arrange the vegetables on the tray, and then place a wire rack over the tray. The wire rack will elevate the lamb and prevent it from sitting in the water, which could cause it to steam instead of roast.
- Place the lamb on the wire rack, and then put the entire tray onto the grill. Close the lid and let the lamb cook until it reaches an internal temperature of 175 degrees Fahrenheit, about 2-3 hours. Check the temperature of the lamb using a meat thermometer inserted into the thickest part of the meat.
- Once the lamb has reached the desired temperature, remove it from the grill and place it on a clean foil tray. Cover it tightly with foil, and then put it back on the grill for an additional 2 hours, or until it reaches an internal temperature of 203 degrees Fahrenheit. This extended cooking time will help to break down the connective tissues in the meat, making it tender and juicy.
- Once the lamb has finished cooking, remove it from the grill and let it rest for 30 minutes before shredding it. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product.
- To shred the lamb, use a sharp knife to cut it into manageable pieces, and then use two forks to pull the meat apart into thin shreds. This will make it easier to serve and eat.
- Serve the shredded lamb with the roasted vegetables, and enjoy! The roasted vegetables will have absorbed some of the lamb's flavor during cooking, making them a delicious and nutritious accompaniment to the main dish.
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