Grilled Bone-In Leg of Lamb with Charred-Scallion Sauce

19 comments
By

Appears in Cook's Country April/May 2019, Cook's Country TV

It took 112 pounds of meat, but we finally achieved a leg of lamb that tasted as impressive as it looked.

SERVES 10 to 12

TIME 2½ to 3 hours, plus 12 hours marinating and 30 minutes resting

has video

WHY THIS RECIPE WORKS

This grand cut has an iconic figure, impressive enough for any celebration, but its tapered shape also means that, when cooked over a fire, the meat will take on a wide range of doneness. To combat this, we set up a half-grill fire and star...

Print