Grilled Leg of Lamb

1. 1

   To make the rub, combine sugar, mustard, and ginger (use your hands).

2. 2

   Rub all over the leg of lamb.

3. 3

   Transfer to a large, shallow dish.

4. 4

   Grill immediately.

5. 5

   Charcoal Grilling: Bank charcoal briquettes on one side of the grill.

6. 6

   Let the coals burn down until covered with white ash.

7. 7

   Lightly oil the grill.

8. 8

   Cook the lamb directly over the coals, turning until seared, approximately every five to ten minutes on each side until golden.

9. 9

   WATCH FOR FLARE-UPS!

10. 10

    [author's emphasis] Transfer to the other side of the grill.

11. 11

    Cover with the grill lid.

12. 12

    Cook until a meat thermometer inserted in the thickest part of the meat reads about 130 F degrees (medium rare) about 30 minutes.

13. 13

    Gas Griling: Cook the lamb over high heat for 10 minutes, turning once or twice to sear.

14. 14

    Reduce the heat to medium-low and offset; continue grilling, covered, until desired degree of doneness [is reached] (about 30 minutes for medium-rare.

15. 15

    Let lamb stand for approximately 5 minutes.

16. 16

    Slice against the grain.

* Per serving · 4 servings · Values may vary.

No additional tips available.