GRILLED WHOLE LEG OF LAMB
Sea Island Forge Recipe Series with Anya Fernald
Chef, entrepreneur, and open-fire cooking expert Anya Fernald is giving us a masterclass in making a whole leg of lamb—slow-cooked over the coals on the Sea Island Forge Grill, with a skillet of seasonal vegetables inspired by a traditional ratatouille. Get the recipes and all her juicy tips in the video below.
WHOLE LEG OF LAMB
This leg of lamb remains moist and tender on the Grill, with a simple coating of breadcrumbs which adhere to the lamb due to a thin layer of Dijon mustard.
Ingredients
- 5-pound leg of lamb
- 3 garlic cloves, peeled and sliced into 3-4 slices each
- ¼ cup Dijon creamy mustard (not grainy)
- 2 cups fine, regular breadcrumbs
- 1 small bunch parsley, stems removed and finely chopped
- 5 rosemary sprigs, leaves finely chopped
- ¼ cup extra virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked pepper
Use a sharp knife to make little slits all over the lamb, and then insert a slice of garlic into each hole. Place the whole leg of lamb onto the Grill over medium heat. (The Grill should be placed on the medium height distance from your heat source.) Slightly brown the meat on all sides for about 30 minutes total, moving the lamb every 5 minutes or so to expose different parts to the heat during this first phase of cooking.
Remove the lamb from the heat. Make the crust by mixing the breadcrumbs, herbs, salt, and pepper. Brush the lamb all over with the mustard. Then pack on the crust in a thick layer.
Return the lamb to the Grill with lamb bone side up and cook for 45 minutes over medium heat. Then turn the lamb so that it is bone side down and cook for another 45 minutes. Do not move the lamb leg around too many times once the breadcrumb crust has been added or the crust may detach from the lamb.
Use a meat thermometer, inserted all the way to the bone, to check on doneness. Or if you are looking for a general medium cook, simply remove the leg of lamb from the Grill at the 90-minute mark. Let the leg of lamb rest an additional 20 minutes away from the heat before slicing and serving.
On the Side
Pair this leg of lamb with a skillet of seasonal vegetables inspired by a traditional ratatouille, including eggplant and tomato.
Chop one large eggplant, four roma tomatoes, and one onion into 1-inch cubes. Toss in a tablespoon of olive oil. Sprinkle with dried oregano and salt.
For two levels of heat, cook the vegetables in a pan directly on the coals for approximately 10 minutes, then more slowly on the Grill top for 30 more minutes.
Remove the pan from the Grill and finish the veggies with a splash of vinegar, plus a little more salt to taste. Top with a handful of chopped parsley and enjoy alongside the lamb!