Grilled Bone-In Leg of Lamb with Charred-Scallion Sauce
It took 112 pounds of meat, but we finally achieved a leg of lamb that tasted as impressive as it looked.
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.