Great recipe! I had the honor of interning with Chef Ford last week and not only is he an excellent at what he does, but he's a great guy! http://wp.me/p3T7zZ-2E
Rosemary Grilled Leg of Lamb
Ben Ford, chef of Ford's Filling Station in Culver City, California, uses a generous hand with rosemary in this recipe to enhance the smoky flavor from the grill. He cooks the lamb on a wood-fired firepit-grill made by Cowboy Cauldron, but the recipe works beautifully with a charcoal or gas grill as well. It's adapted from his upcoming book with Carolynn Carreño, Taming the Feast: Ben Ford's Field Manual to Adventurous Cooking (Simon & Schuster, July 2014; $30).
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2 Hours, 45 Minutes
- Calories: 349
- Calories from fat: 45%
- Protein: 44g
- Fat: 18g
- Saturated fat: 5.1g
- Carbohydrate: 1.8g
- Fiber: 0.8g
- Sodium: 258mg
- Cholesterol: 136mg
- 1 cup olive oil
- Zest of 2 lemons
- 1/2 cup lemon juice
- 8 large garlic cloves, sliced
- 4 teaspoons kosher salt
- 1 tablespoon sweet Spanish paprika
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon cayenne
- 1 cup chopped onion
- 1 cup whole rosemary leaves, plus 12 sprigs (9 in. long); 4 oz. sprigs total
- 1 bone-in leg of lamb (6 1/2 lbs.), with hip bone and upper leg bone removed*; or 1 fully boned leg of lamb (4 1/2 lbs.)
- 1. Combine oil and all seasonings except for rosemary sprigs in a shallow pan. Add lamb and turn to coat inside and out. Cover and chill 24 hours, turning occasionally. Let lamb sit at room temperature 1 hour before grilling. Brush off excess marinade. Tie with kitchen twine to make a compact roast.
- 2. Meanwhile, heat a grill to medium (350° to 400°) with burner turned off (for gas) or coals pushed to half of firegrate (for charcoal) to make an indirect heat area. Or light an indirect charcoal-and-wood fire in a Cowboy Cauldron (see "Cooking in a Cauldron," below).
- 3. Grill lamb over direct heat, turning as needed, until browned all over, 10 minutes. Set lamb on a V-shaped rack in a roasting pan. Set pan over indirect-heat area (on Cauldron, lift rack and put pan down on firegrate, then replace rack--it helps retain heat). Top meat with rosemary sprigs. Stoke the fire (see "Cooking in a Cauldron"); for charcoal, as you cook, add 6 to 8 briquets every 30 minutes. Cover charcoal or gas grill.
- 4. Roast lamb, rotating meat in pan every 20 to 30 minutes so each part is exposed to heat, until lamb reaches 140° in thickest part, 1 1/2 to 2 1/2 hours; rosemary may fall off. Let lamb rest on a board 15 minutes. Remove twine and carve.
- Cooking in a Cauldron
- Part firepit, part cooking tool, the Cowboy Cauldron (made in Utah) works as a grill, rotisserie, and more. Getting the hang of it takes practice, though. Ford's method: Ignite charcoal in a chimney, dump out onto firegrate, then crisscross 4 split oak logs on top. When logs are ashy, spread over half the grate to create direct and indirect cooking areas. Sear meat over direct heat area, then set in a roasting pan next to the fire. Turn the meat and stoke the fire with 1 or 2 logs every hour or so. Urban Cowboy (shown, 30 in.): $1,300; cowboycauldron.com.
- *Ask a butcher to remove the hip and leg bones from the wide end but leave the shank bone, which is useful as a handle for turning.
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