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Amount per serving
- Calories: 324
- Calories from fat: 47%
- Protein: 38g
- Fat: 17g
- Saturated fat: 4.5g
- Carbohydrate: 3.7g
- Fiber: 0.5g
- Sodium: 421mg
- Cholesterol: 119mg
- 1 leg of lamb (5 1/2 to 5 3/4 lb.)
- 6 cloves garlic
- 2 shallots (about 1 oz. each)
- About 2 teaspoons rock salt or kosher salt
- 2 tablespoons dried thyme
- 2 tablespoons dried rosemary
- 2 tablespoons fresh-ground pepper
- 1/4 cup olive oil
- 1. Trim and discard fat and any transparent membrane from surface of lamb.
- 2. Peel garlic and shallots and cut into 1/4-inch-thick slivers. Pierce lamb all over with the tip of a small knife and insert garlic and shallots into cuts (lamb will look like a porcupine). Also tuck 2 teaspoons rock salt into cuts, spacing evenly over meat.
- 3. Mix thyme, rosemary, pepper, and olive oil. Pat mixture all over the lamb.
- 4. If cooking over charcoal briquets, ignite 60 briquets on firegrate of a barbecue with a lid. When coals are dotted with gray, about 25 minutes, push an equal number of coals to opposite sides of grate. Add 5 briquets to each mound of coals. Put a foil drip pan between coals. Set grill in place.
- If using a gas barbecue, turn heat to high and close lid for at least 10 minutes. Adjust burners for indirect grilling (heat on parallel sides of grill but not in center). Set a drip pan between burners and put grill in place.
- 5. Put lamb on grill over drip pan, but not directly over heat. Cover barbecue; open all vents. (If cooking over charcoal, after 30 minutes add 5 more briquets to each mound of coals.) Cook until a meat thermometer inserted through thickest part of meat to bone registers 125° for rare (1 hour to 1 hour and 10 minutes), or 135° for medium-rare (about 1 hour and 10 to 30 minutes).
- 6. Transfer meat to a platter and let rest 10 minutes. Carve, and salt to taste.
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