Cooking for 5 people
Ingredients
- 1
boneless leg of lamb (about 3–4 lb)
- cup
olive oil, divided into two
- 1 tbsp.
kosher salt
- 10 cloves
garlic, crushed
- 5 tbsp.
za'atar seasoning
1Food Prep
Make sure you remove the lamb from your fridge 30 minutes before cooking.
Drizzle the lamb leg 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.
2Grill Prep
Fuel: We recommend Kingsford® Low & Slow Briquets
Method: Two-Zone Method
Temp: 300–350°F
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the lamb in the middle of the grill, over the indirect heat.
Adjust the vents to maintain a grill temperature of 300–350°F, and cook the lamb for approximately two hours, or until ready (145°F 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.
Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
