Leg of lamb

Lauren found this Julia Child recipe for leg of lamb that worked out beautifully on the Kamado.

The recipe

	Leg of lamb (4 to 6 pounds)
	1 clove garlic, peeled and sliced
	4 fresh mint leaves (or dried rosemary)
	3 tablespoons olive oil
	2 tablespoons vinegar
	1 teaspoon Worcestershire sauce
	1 teaspoon paprika
	½ teaspoon salt
	Pepper
	2 tablespoons sugar
	Flour

Pierce the lamb in several places and insert garlic slices and mint (or rosemary).

Mix together the oil, vinegar, Worcestershire, paprika, salt, pepper, and sugar. Add enough flour to thicken this muck into a paste. Rub it all over the meat to coat. Then roll the lamb in flour and place it in a pan (we used a rack).

Cooking on the Kamado

I preheated the Kamado to 500 -550 degrees and roasted the lamb until the crust has hardened and browned lightly (about 45 minutes). I tossed in some pecan wood to add a little smoke. The photo below shows the meat after the initial high temp cooking.

I then reduced the temperature to 325° and bake the lamb until done (somewhere around 30 minutes a pound). At this point also tossed some oiled/salted whole yams onto the grill to cook along with the meat.

Internal temp should be between 135 & 140 degrees F for medium rare.

After resting for about 10 minutes, it was ready to carve.

Sauce for leftovers

Although we didn't make a sauce for this meal, here is the recipe that accompanied the one above... we'll certainly try it out some day on leftovers.

	3 tablespoons butter
	3½ tablespoons flour
	½ tablespoon dry mustard
	½ teaspoon curry powder
	¼ teaspoon paprika
	1½ cups beef stock
	3 tablespoons sherry

Melt the butter in a saucepan, add the flour, mustard, curry and paprika and stir-cook a few minutes.

Add the broth and heat, stirring, until it is smooth and has thickened. Mix in the sherry. Serve over rewarmed slices of lamb.