- 1 leg lamb, about 4 pounds
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- Ground rosemary
- 1 tablespoon finely chopped parsley
- 2 teaspoons chopped fresh thyme
- Salt and pepper
- 1/2 cup chicken stock
- 1/4 cup white wine
- 1 tablespoon additional chopped parsley and fresh thyme combined
Wipe the lamb with a damp paper towel and rub well with 2 teaspoons of the olive oil, the crushed garlic and a light sprinkle of ground rosemary. Mix the fresh herbs and press over the leg. Season with salt and pepper to taste, cover and stand at room temperature for at least 30 minutes.
Oil the grill of a preheated barbecue grill with a little olive oil, place the leg on grill directly over a drip pan containing 1 cup water. Roast over indirect heat with the hood down, for 2-2 1/2 hours, turning the leg occasionally. Drizzle occasionally with a little olive oil, and add water to drip pan as needed - there should be about 1/4 inch of liquid in it during cooking. When lamb is cooked to taste, remove to platter, cover loosely with foil and stand in a warm place for at least 15 minutes before carving.
Carefully remove drip pan and skim off the excess fat. Place the pan over direct heat, add stock and wine and stir well to dissolve baked-on juices. Bring to the boil and pour into a sauceboat. Sprinkle additional fresh herbs over the lamb and take to the table with the hot lamb juices. Serve with Ratatouille, a tossed salad of mixed greens and hot French bread.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
468 calories; 21g total fat; 194mg cholesterol; 164mg sodium; 1g carbohydrates; 0g fiber; 62g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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