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A delicious mix of savory and tang to tingle the taste buds!

Ingredients

4 to 6 pound Leg of Lamb
1/2 teaspoon Coarse Sea Salt
1/4 teaspoon Black Pepper/Ground Peppercorn
1/2 teaspoon Basil
1/2 teaspoon Oregeno
1 cups Olive Oil
1/4 cup Lemon Juice
1/4 cup Dijon Mustard
Handful of Garlic Cloves
1 Bunch of Rosemary Sprigs
1 Bunch of Thyme Sprigs
1 Disposable Drip Pan
16 ounces Chicken Broth
1 3 to 5 lb pound bag of small Potatoes (I personally enjoy The Little Potato Company Fresh Creamer Potatoes sold at Costco)
1 Package of Cherry or Grape Tomatoes
Steel Skewers

For your Vision

Favorite Lump Charcoal
Duel Cooking Grates
Vision Grills Lava Stone
Favorite Smoking Wood Flavored Chips
(Fruity ones are perfect with this recipe)
Meat Thermometer

Lamb and a tomato skewer

Preparation and Directions

 

      Step 1: Grill Set Up

Now is the perfect time to Preheat your Grill! Load your Vision with your Favorite Lump Charcoal and bring your temperatures up to 250 to 300 degrees. Once lit, toss in some of your favorite Flavored Wood Chips.

 

      Step 2:  Potato Prep

Wash and scrub your Potatoes clean and toss in the Disposable Drip Pan. Season with Garlic and Salt to taste. Pour Chicken Broth over Potatoes. Set aside until its time to put on Grill.

 

      Step 3: Tomato Prep

Clean Tomatoes and toss in Olive Oil. I Prefer 1 Skewer of Veggies per person. Skewer 8 to 10 tomatoes per stick. Lightly season with Salt, pepper and Garlic.

 

      Step 4: The Main Course – Lamb

To start, in a Blender, combine olive oil, lemon juice, basil, oregano, mustard, garlic,  5 to 10 sprigs of rosemary, 5 to 10 sprigs of thyme, salt and pepper. Blend until it forms a semi-liquid paste

      Step 5:  

Brush the garlic and herb mixture onto the lamb. Coat and cover completely.
Layer it on nice and thick!
Place Meat Thermometer. Place about 1 to 2 inches in. If there is a bone, be sure to keep the thermometer away from the bone.

 

      Step 6: Grill Placement

Once your Grill temperatures hit 250 to 300 and remain there; it’s time to get cookin!

 

On the Lower Grill Grate: Place the Drip Pan with Potatoes. Not only will the Pan catch the drippings and juices from the Lamb and Tomatoes above, it will add to the flavor of the potatoes as well! You WON’T be sorry!

 

On the Top Grate: Place the Lamb and Tomato Skewers

 

      Step 7: How Long to Cook

Always go by the internal temperature of the meat versus “set times.” In this house, we like our lamb Medium Rare. We cook until the internal temperature is 120 degrees. Total cooking times will range between 2 to 4 hours.

 

Lamb Internal Temperatures:
Rare: 110 degrees F (42 degrees C)
Medium Rare: 120 degrees F (58 degrees C)
Medium Well: 145 degrees F (68 degrees C)

 

Also Note: It will take longer to cook a boneless lamb than a bone-in lamb

 

Grill Check: Replenish the charcoal and smoking wood as needed to maintain grill temperatures

 

      Step 8: Times Up!

Once your Lamb hits your desired internal temperature, remove from your Vision and tent with aluminum foil.
Remove Tomatoes as well
Check Potatoes with fork. If you can easily stick a fork through potato, pull and rest with lamb until serving. If it needs a little more grill time, open up vents to increase grill temps and cook until done (ie: while resting lamb)
Rest the lamb for 15 minutes before slicing.

 

      Step 9: Grill Placement

Carve and serve immediately

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