Grilled Bone-In Leg of Lamb with Charred-Scallion Sauce
By Morgan BollingPublished on January 28, 2019
Time
2½ to 3 hours, plus 12 hours marinating and 30 minutes resting
Yield
Serves 10 to 12
Ingredients
Lamb
12 garlic cloves, minced2 tablespoons vegetable oil 2 tablespoons kosher salt 1 ½ tablespoons pepper 1 tablespoon fresh thyme leaf 1 tablespoon dried oregano 2 teaspoons finely grated lemon zest 1 teaspoon ground coriander 1 (8-pound) bone-in leg of lamb, trimmedScallion Sauce
¾ cup extra-virgin olive oil ¼ cup chopped fresh parsley 1 tablespoon red wine vinegar 2 garlic cloves, minced1 teaspoon pepper ¾ teaspoon kosher salt ¼ teaspoon red pepper flakes 12 scallions, trimmedBefore You Begin
The seasoned meat must be refrigerated for at least 12 hours before cooking. For an accurate temperature reading in step 5, insert your thermometer into the thickest part of the leg until you hit bone, then pull it about ½ inch away from the bone.
Instructions
- For the lamb: Combine garlic, oil, salt, pepper, thyme, oregano, lemon zest, and coriander in bowl. Place lamb on rimmed baking sheet and rub all over with garlic paste. Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
- For the scallion sauce: Combine oil, parsley, vinegar, garlic, pepper, salt, and pepper flakes in bowl; set aside.
- For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner [or, if using 3-burner grill, primary burner and second burner] as needed to maintain grill temperature between 350 and 400 degrees.)
- Clean and oil cooking grate. Place scallions on hotter side of grill. Cook (covered if using gas) until lightly charred on both sides, about 3 minutes per side. Transfer scallions to plate.
- Uncover lamb and place fat side up on cooler side of grill, parallel to fire. (If using gas, it may be necessary to angle thicker end of lamb toward hotter side of grill to fit.) Cover grill (position lid vent directly over lamb if using charcoal) and cook until thickest part of meat (½ inch from bone) registers 120 degrees, 1¼ hours to 1¾ hours.
- Transfer lamb, fat side down, to hotter side of grill. Cook (covered if using gas) until fat side is well browned, 7 to 9 minutes. Transfer lamb to carving board, fat side up, and tent with aluminum foil. Let rest for 30 minutes.
- Cut scallions into ½-inch pieces, then stir into reserved oil mixture. Season sauce with salt and pepper to taste. Slice lamb thin and serve with sauce.
Time
2½ to 3 hours, plus 12 hours marinating and 30 minutes restingYield
Serves 10 to 12Ingredients
Lamb
12 garlic cloves, minced
2 tablespoons vegetable oil
2 tablespoons kosher salt
1 ½ tablespoons pepper
1 tablespoon fresh thyme leaf
1 tablespoon dried oregano
2 teaspoons finely grated lemon zest
1 teaspoon ground coriander
1 (8-pound) bone-in leg of lamb, trimmed
Scallion Sauce
¾ cup extra-virgin olive oil
¼ cup chopped fresh parsley
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon pepper
¾ teaspoon kosher salt
¼ teaspoon red pepper flakes
12 scallions, trimmed
Test Kitchen Techniques
Ingredients
Lamb
12 garlic cloves, minced
2 tablespoons vegetable oil
2 tablespoons kosher salt
1 ½ tablespoons pepper
1 tablespoon fresh thyme leaf
1 tablespoon dried oregano
2 teaspoons finely grated lemon zest
1 teaspoon ground coriander
1 (8-pound) bone-in leg of lamb, trimmed
Scallion Sauce
¾ cup extra-virgin olive oil
¼ cup chopped fresh parsley
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon pepper
¾ teaspoon kosher salt
¼ teaspoon red pepper flakes
12 scallions, trimmed
Test Kitchen Techniques
Ingredients
Lamb
12 garlic cloves, minced
2 tablespoons vegetable oil
2 tablespoons kosher salt
1 ½ tablespoons pepper
1 tablespoon fresh thyme leaf
1 tablespoon dried oregano
2 teaspoons finely grated lemon zest
1 teaspoon ground coriander
1 (8-pound) bone-in leg of lamb, trimmed
Scallion Sauce
¾ cup extra-virgin olive oil
¼ cup chopped fresh parsley
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon pepper
¾ teaspoon kosher salt
¼ teaspoon red pepper flakes
12 scallions, trimmed
Test Kitchen Techniques
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 started the leg of lamb on the cooler side of the grill before searing it over the hotter side. This helped us avoid flare-ups while still giving the roast a charred exterior and a lovely medium-rare interior. We smeared a powerful paste of fresh thyme, dried oregano, garlic, lemon zest, and plenty of salt and pepper onto the leg of lamb and refrigerated it overnight to season the meat and add flavor to its exterior. And since a beautiful roast needs a beautiful sauce, we charred some scallions on the grill and stirred them into a rich mixture of extra-virgin olive oil, red wine vinegar, parsley, and garlic.
Before You Begin
The seasoned meat must be refrigerated for at least 12 hours before cooking. For an accurate temperature reading in step 5, insert your thermometer into the thickest part of the leg until you hit bone, then pull it about ½ inch away from the bone.
Instructions
- For the lamb: Combine garlic, oil, salt, pepper, thyme, oregano, lemon zest, and coriander in bowl. Place lamb on rimmed baking sheet and rub all over with garlic paste. Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
- For the scallion sauce: Combine oil, parsley, vinegar, garlic, pepper, salt, and pepper flakes in bowl; set aside.
- For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner [or, if using 3-burner grill, primary burner and second burner] as needed to maintain grill temperature between 350 and 400 degrees.)
- Clean and oil cooking grate. Place scallions on hotter side of grill. Cook (covered if using gas) until lightly charred on both sides, about 3 minutes per side. Transfer scallions to plate.
- Uncover lamb and place fat side up on cooler side of grill, parallel to fire. (If using gas, it may be necessary to angle thicker end of lamb toward hotter side of grill to fit.) Cover grill (position lid vent directly over lamb if using charcoal) and cook until thickest part of meat (½ inch from bone) registers 120 degrees, 1¼ hours to 1¾ hours.
- Transfer lamb, fat side down, to hotter side of grill. Cook (covered if using gas) until fat side is well browned, 7 to 9 minutes. Transfer lamb to carving board, fat side up, and tent with aluminum foil. Let rest for 30 minutes.
- Cut scallions into ½-inch pieces, then stir into reserved oil mixture. Season sauce with salt and pepper to taste. Slice lamb thin and serve with sauce.
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