Pierna de cordero a la parrilla

Ingredientes

• 3 to 5 lb butterflied boneless leg of American lamb
• 1 tsp Diamond kosher salt (or 3/4 tsp Morton kosher salt) per pound of lamb
• 2 shallots, chopped
• 6 garlic cloves, chopped
• 2 tsp lemon zest
• 2 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp dried oregano
• 1 Tbsp smoked paprika
• 2 tsp sugar
• 2 Tbsp red wine vinegar
• Ground pepper
• Red pepper flakes (optional)
• Olive oil

Preparación

1. 1

   --- Prepare the lamb at least 12 hours ahead and up to 2 days in advance. ---

2. 2

   Trim excess fat and remove silverskin using a sharp knife. Score the top layer of fat in a 1/2" crosshatch pattern, being careful not to slice into the flesh.

3. 3

   Using a meat pounder, or the back of a heavy skillet, pound the butterflied lamb leg so it is relatively even.

4. 4

   Season all sides very liberally with kosher salt.

5. 5

   Make the marinade paste by blending all marinade ingredients together with an immersion blender or food processor or use a mortar and pestle.

6. 6

   Spread the paste all over the lamb leg on a sheet pan. Cover tightly with plastic wrap and refrigerate for 12 hours or preferably 24 hours.

7. 7

   Remove the lamb from the refrigerator to temper for about 30 minutes while you set up the grill. Insert a remote thermometer probe through the side of the thickest part of the meat.

8. 8

   Prepare the grill with a two-zone setup and bring the temperature up to 400° F. Preheat and add wood chips for extra smoke if desired. Clean and oil the grill grates using a canola oil-soaked paper towel and tongs.

9. 9

   Sear the leg (fat side down first) on the hot side of the grill for about 4 minutes per side to get a flavorful golden crust, then transfer to the cooler side of the grill and close the lid.

10. 10

    Continue to cook to an internal pull temperature of 125 to 130°F for medium-rare (will finish at 130-140° F) or 130 to 135° F for medium (will finish at 135-145° F). This will be approximately 12 minutes per pound. Use an instant-read thermometer to verify doneness. The temperature will continue to rise 5 to 10 degrees after it is off the grill, so pull from the grill before it reaches the desired finished temperature.

11. 11

    Transfer to a cutting board and rest for 15 to 20 minutes.

12. 12

    Carve the lamb leg by slicing against the grain. Enjoy!