Slow-grilled Middle Eastern Lamb Leg - Recipe by Jess Pryles

Ingredients

1 boneless leg of lamb (about 1.5 kg)
1/2 cup olive oil, divided into two
1 Tbs kosher salt
10 cloves garlic, crushed
5 Tbs za’atar seasoning

Method

Remove the lamb from the fridge 30 minutes before cooking.

Prepare a chimney full of briquettes. While they are igniting, you can finish the lamb prep.

Drizzle the lamb with half of the olive oil, massaging onto both sides. Then sprinkle the salt evenly over both sides.

In a bowl, combine the remaining oil, za’atar and crushed garlic to make a paste. Smear the paste onto the lamb leg, focusing on keeping the bulk of it on the top of the leg.

Dump out the lit coals into the grill, arranging them in a circle along the outside of the grill (leaving a space in the middle).

Place the lamb in the middle of the grill, over the indirect heat.

Adjust the grill vents as needed to maintain a grill temperature of 150 C-180 C and cook the lamb for approximately two hours, or until it ready 60 C internal temperature on a meat thermometer.

Remove the lamb from the grill, and cover loosely with foil. Rest for at least 15 minutes before slicing.

Credits: Jess Pryles

Photo Credits: Jess Pryles