Grilled leg of lamb with roasted garlic

(April 26, 2019) How does one define the term “wealth?” If you base your answer on monetary funds, I guess I would be considered underprivileged.

But prosperity comes in many flavors. As the clock of wisdom progresses, I realize I am very blessed and will always be grateful.

Every morning I am greeted with the serenity of the Eastern Shore. Sparkling hues glisten as the gentle breeze hum’s my favorite tune called tranquility.  

The majestic geese and darling ducks patiently wait for their daily feedings. Every year I watch as their flocks increase with little ones.

This proud grandmother witnesses the wonders of Mother Nature first hand and truly enjoys it.

For someone who is constantly working, I relish the thought of being outside. The fresh air with hints of dewy marsh are undeniably a priceless setting.

My little blue house on the water is garnished with a big deck. This may seem insignificant, but it is the background for a collection of Weber grills for every occasion.

Grilling takes me to a place where I put everything aside and enjoy being one with myself. The aromas and natural caramelization of foods fascinates my culinary curiosity. It takes extreme weather conditions to keep me from one of my favorite pastimes.

That being said, allow me to introduce you to the art of grilling leg of lamb. Just a few pointers can elevate your grilling experience to a higher degree.

Leg of lamb or semi-boneless leg of lamb is a rich piece of meat that creates a stunning centerpiece. Its unique flavor makes it a fabulous choice when entertaining.

The idea of grilled leg of lamb may sound daunting, but in actuality it is very easy recipe to follow.

Leg of lamb is a meat that really shines when it is cooked to medium rare, around 130-135 degrees. When cooking larger pieces of meat, it is imperative to have a meat thermometer. This is one time you do not want to take a chance on guessing.

You will have to order a leg of lamb from your local butcher. Harris Teeter sells semi-boneless leg of lambs in various sizes. Either way, the impressive piece of meat will wow your guests.

While marinades are great, I prefer to create a simple rub of kosher salt, black pepper, crushed rosemary, garlic powder and onion powder. Cover the entire surface of the lamb with a generous amount of the spice rub.

Once this is done, wrap the leg of lamb in tin foil and then in plastic wrap. Make sure the meat is sealed tightly and refrigerate for two to three days.

When you uncover the meat, some of the seasonings may come off. If this is the case, simply add more of the dry rub mixture.

Sometimes when grilling a large piece of meat, the coals might start to die. If you add a small splash of cooking oil to the coals, it will revive them so you can continue the cooking process.

Lamb and garlic are a perfect pairing and roasted whole heads of garlic not only add to the presentation of the dish but can be included in the bread service.   

The individual cloves of roasted garlic are soft and not as pungent as fresh garlic. Spread the soft garlic on hot crusty bread and your taste buds will sing hallelujah.

If this idea captures your fancy, a recipe has been provided.    

Slice off the top of each head of garlic. You want to have a good portion of raw garlic exposed, so I generally cut off one-third.

Using a small spoon, slowly add some olive oil to the flesh of the raw garlic. You want the oil to penetrate the entire head of the garlic. Add a dash of kosher salt, dried thyme, and fresh pepper.      

Bake in an oven set at 200 degrees. It will take approximately one hour for the garlic to cook. The slower the garlic cooks, the softer and silkier the texture will be.

After 30 minutes of cooking, I add some more olive oil to the head of the garlic so it does not get dried up during the cooking process.

In closing, both of these recipes are easy to follow and at the same time produce a show-stopping meal.      

If you like to grill and want to try something new, I highly suggest serving grilled leg of lamb and roasted garlic. Trust me, your guests will love it. Enjoy!

Secret Ingredient – Nature. “My wish is to stay always like this, living quietly in a corner of nature.”

 – Claude Monet

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.