What’s the Best Way to Charcoal Grill a Leg of Lamb with a Mint Pesto?

As the weather becomes increasingly warmer and the smell of charcoal wafts through the air, thoughts of backyard barbecues and grilled meats inevitably arise. Today, we’re going to delve into the world of grilling and explore the primacy of lamb, particularly a succulent leg of lamb. To elevate this dish to the next level, we’ll complement it with a fresh mint pesto, infusing the meat with a delightful burst of flavour. So, let’s unravel the secrets to charcoal grilling a leg of lamb to perfection.

Choosing the Right Leg of Lamb

First and foremost, your recipe will only be as good as the ingredients you use. So, for a truly memorable dish, purchasing a high-quality leg of lamb is non-negotiable. When shopping for lamb, look for meat that’s firm with a rich, rosy hue. The fat should be white and crisp, and the meat should have a slight sheen to it – indicative of freshness.

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Now, a whole leg of lamb is a large cut. It includes both the shank (lower leg) and the sirloin (upper thigh). It typically weighs between 5 to 7 pounds, enough to serve about 6 to 8 people. If you’re planning a smaller gathering, a half leg (either the shank or the sirloin portion) will do. Bear in mind that the sirloin end tends to be meatier and quicker to cook.

Preparing the Lamb for Grilling

Before the lamb hits the grill, it’s crucial to prepare it properly. Start by making a simple marinade. For a standard leg of lamb, mix 10 cloves of finely chopped garlic, a tablespoon of black pepper, a handful of fresh rosemary, and enough olive oil to create a thick paste. Rub this mixture all over the lamb and let it marinade for at least 4 hours, or overnight if possible.

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While your lamb is marinating, you can start preparing your mint pesto. In a blender or food processor, combine 2 cups of fresh mint leaves, 3 cloves of garlic, 1/2 cup of grated Parmesan, 1/2 cup of pine nuts, and a pinch of salt and pepper. Blend until smooth, then slowly drizzle in 1/2 cup of olive oil while the blender is still running.

Grilling the Lamb

Next comes the grilling process. Remember, grilling a leg of lamb isn’t a race—it’s an art. Patience and precise heat control are key. For this, a charcoal grill is ideal as it imparts a smoky flavor that’s unachievable with a gas grill. Ensure the charcoal is evenly distributed and heated to a medium heat before placing the lamb on the grill.

Place the lamb on the grill, bone side down, and let it cook for about 15-20 minutes. This will create a nice, crispy surface. After that, flip it over and let it cook on the other side for another 15-20 minutes. The aim is to get a good sear on all sides.

Checking the Doneness and Serving the Lamb

Finally, it’s time to check the doneness of your lamb. A meat thermometer is the most reliable tool for this. Insert it into the thickest part of the lamb without touching the bone. For medium-rare, look for a temperature of about 130°F (54°C). For medium, aim for about 140°F (60°C). If you prefer your lamb well-done, wait until the thermometer reads 160°F (71°C).

Once your lamb reaches the desired temperature, remove it from the grill and let it rest for about 15 minutes. This allows the juices to redistribute throughout the meat, resulting in a moister, more flavorful roast.

While the meat is resting, apply your freshly made mint pesto. The residual heat from the lamb will slightly warm the pesto, releasing its aromatic oils and boosting the overall flavour of the dish. After the resting period, carve your lamb and serve immediately.

Accompanying Side Dishes

A well-grilled leg of lamb with mint pesto is a star in itself, but the right sides can turn a great dish into an unforgettable meal. Classic Mediterranean or Middle Eastern sides often pair well with lamb. Grilled vegetables, tabbouleh, or a simple Greek salad are all excellent choices. Or, for a more substantial side, roast potatoes or couscous can be a great companion to your lamb.

So there you have it. With the right lamb, a kick of garlic, a little patience on the grill, and a bold mint pesto, you’re well on your way to creating a truly delectable charcoal grilled leg of lamb. The next time you’re playing host, impress your guests with your grilling prowess and this show-stopping main dish.

Pairing Drinks with the Lamb

When it comes to pairing drinks with your charcoal grilled leg of lamb with mint pesto, a robust red wine is a classic choice. The tannins in red wine cut through the fatty richness of the lamb, while the fruity notes complement the hearty flavors of the charcoal grilling. A Cabernet Sauvignon or a Syrah could be an ideal choice as they both have the depth of flavor to stand up to the robustness of the lamb.

However, if you’re more of a beer person, you can opt for a full-bodied, malty brew. A Belgian-style Dubbel or a strong English Ale could be a perfect match. The malty sweetness of these beers will play off the savory flavors of the lamb, while the carbonation can help cleanse the palate.

For the non-alcoholic beverages, a mint-infused iced tea or a lemonade could work well. The mint in the tea will echo the flavors of the mint pesto, and the acidity in the lemonade can cut through the richness of the lamb, making it an effective palate cleanser.

Concluding Grilling Tips

Remember, grilling is a skill that takes time and practice to master. Here are some concluding tips to help you grill your leg of lamb perfectly:

Preheat the Grill: Always preheat your grill for about 10-15 minutes before you start cooking. This will ensure that your meat cooks evenly and gets a nice sear.
Use a Meat Thermometer: A meat thermometer is a grill master’s best friend. This handy tool helps take the guesswork out of knowing when your lamb is cooked to your desired doneness.
Let the Meat Rest: After grilling, it’s vital to let your lamb rest before serving. Resting allows the juices to redistribute throughout the meat, making it juicier and more flavorful.

In conclusion, charcoal grilling a leg of lamb with mint pesto requires careful selection of a high-quality lamb leg, proper preparation with a garlic and olive oil marinade, patient grilling, and diligent checking of the internal temperature. Paired with a choice drink and accompanied by complementing side dishes, you are all set for an unforgettable culinary experience. Remember, the magic of grilling is in the journey – the slow cooking process, the tantalizing aroma, and ultimately, the satisfaction of serving a perfectly grilled rack of lamb. So, grab your apron, invite your friends, and fire up the grill – it’s time to savor the delight of charcoal-grilled lamb with mint pesto. Happy grilling!