PHOTOS BY MICHAEL PIAZZA / STYLED BY CATRINE KELTY
If only bone-in lamb legs are available, ask your butcher to remove the bone and butterfly the leg for you. Make sure to check temperature at the thickest part of the roast to ensure that it is cooked all the way through.
Whole, boneless leg of lamb (5–6 pounds)
6 garlic cloves, finely chopped
3 tablespoons fresh rosemary, chopped
1 teaspoon red pepper flakes
Juice of 1 lemon
Salt and pepper to taste
2 tablespoons olive oil
Remove twine or netting, unroll lamb and cut away any excess fat and sinew. Place lamb fat side down on cutting board and flatten to consistent thickness of about 2 inches. Trim, butterfly or use a meat mallet on thicker areas.
In a small bowl, combine garlic, rosemary, pepper flakes and lemon juice to make rub. Rub both sides of the meat with the mixture and season liberally with salt and pepper. With the fat side down, roll into a cylinder and tie with butcher’s twine at 1-inch intervals. Tie once lengthwise from end to end.
Prepare grill for low, indirect heat (about 200°). Pat lamb dry and place on cool side of grill. Smoke for about 1½ to 2 hours. Check grill every 30 minutes and add coals or wood chips as needed to maintain temperature and smoke. A meat thermometer should register 130° for medium rare, or 140° for medium.
Let lamb rest for 15 minutes before slicing.
Michael Floreak is a food writer who lives and often eats in Cambridge. His interviews with authors, chefs, writers, food policy experts and other characters from the food world have appeared regularly in the Boston Globe and To Market magazine. Michael holds a Master of Arts in Professional Writing from Carnegie Mellon University and recently completed a Master’s of Liberal Arts in Gastronomy from Boston University. In addition to writing about food, Michael works as a brand strategist and writer. You reach him by email at Michael.Floreak@gmail.com or follow on Twitter: @floreak.