Grilled leg of lamb with glaze
1 bone-in leg of lamb (6 to 8 pounds), trimmed of any papery skin
6 cloves garlic, cut into thin slivers
6 thin slices fresh ginger, cut into thin slivers
FOR THE GLAZE:
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons hot Chinese-style mustard or 1 tablespoon dry mustard
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper, to taste
1. Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart. Insert a sliver each of garlic and ginger into each slit. Place the lamb in a non-reactive roasting pan and set aside while you prepare the glaze.
2. Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, and ginger in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Cook until thick and syrupy, about 3 minutes, stirring frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to room temperature.
3. Pour half the cooled glaze over the lamb in the roasting pan, brushing to coat on alt sides. Cover and let marinate, in the refrigerator, for 3 to 8 hours (the longer the better).
4. Set up the grin or smoker for indirect cooking, placing a large drip pan in the center, and preheat to medium.
5. When ready to cook, place the lamb on the hot grate over the drip pan and brush with glaze. Cover the cooker and cook the lamb until done to taste, 2 to 2 1/2 hours; an instant-read meat thermometer inserted in the thickest part of the leg (but not touching the bone) will register 16Q`F for medium, less if you like it pink. Brush the leg with glaze two or three times during cooking. If using a charcoal grill, add 10 to 12 fresh coals per side every hour.
6. Transfer the lamb to a cutting board and brush one last time with glaze, then let stand far 10 minutes before carving. While the lamb stands, heat any remaining glaze to serve as a sauce with the lamb.
1 bone-in leg of lamb (6 to 8 pounds), trimmed of any papery skin
6 cloves garlic, cut into thin slivers
6 thin slices fresh ginger, cut into thin slivers
FOR THE GLAZE:
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons hot Chinese-style mustard or 1 tablespoon dry mustard
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper, to taste
1. Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart. Insert a sliver each of garlic and ginger into each slit. Place the lamb in a non-reactive roasting pan and set aside while you prepare the glaze.
2. Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, and ginger in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Cook until thick and syrupy, about 3 minutes, stirring frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to room temperature.
3. Pour half the cooled glaze over the lamb in the roasting pan, brushing to coat on alt sides. Cover and let marinate, in the refrigerator, for 3 to 8 hours (the longer the better).
4. Set up the grin or smoker for indirect cooking, placing a large drip pan in the center, and preheat to medium.
5. When ready to cook, place the lamb on the hot grate over the drip pan and brush with glaze. Cover the cooker and cook the lamb until done to taste, 2 to 2 1/2 hours; an instant-read meat thermometer inserted in the thickest part of the leg (but not touching the bone) will register 16Q`F for medium, less if you like it pink. Brush the leg with glaze two or three times during cooking. If using a charcoal grill, add 10 to 12 fresh coals per side every hour.
6. Transfer the lamb to a cutting board and brush one last time with glaze, then let stand far 10 minutes before carving. While the lamb stands, heat any remaining glaze to serve as a sauce with the lamb.
