Grilled Leg of Lamb |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| hickory chips | 1 (7 to 8-pound) leg of lamb | 15 cloves garlic, sliced |
| 1 teaspoon salt | 1/2 teaspoon pepper | 1/2 teaspoon dried whole oregano |
| 1 | Soak hickory chops in water to cover for at least 1 hour. Drain and set aside. |
| 2 | Trim excess fat from leg of lamb. Using a sharp knife, cut several small slits on outside of lamb; stuff with garlic slices. Rub salt, pepper, and oregano over surface of lamb. Wrap lamb in heavy-duty aluminum foil. Insert meat thermometer through foil into lamb, making an opening so that thermometer does not touch foil, bone, or fat. |
| 3 | Prepare fire in a covered grill; let burn 15 to 20 minutes. Sprinkle wood chips over hot coals. Place leg of lamb on grill; cover with lid, and open vent. Grill over medium coals 2 hours or until thermometer registers 140 (rare) or 160 (medium). Let stand 10 minutes before slicing. |