Hi, welcome to Le Gourmet TV. So today, we’ve got this really nice fresh Ontario locally grown leg of lamb. It’s bendy, boned and butterflied and we’re going to take it out, we’re going to grill it. But first, we’re going to make a little bit of a paste to put on it before we roll it back up. Pretty easy to do, so we’ve got some whole cumin seeds and some whole peppercorns. I’m just going to pour them into a mortar and pestle and you just want to break those down and crush them. Great! So once we’ve got those broken down, we’re just going to put in three cloves of garlic. So those go in and some Kosher salt. And you just keep grinding this into a paste. You could do this in a small food processor, but there’s something about grinding it in a mortar and pestle that gives you a different kind of texture and that textural difference leads to a flavor difference. Okay, so now we’ve put in some red pepper flakes and some oregano and we just want to splash in maybe a couple of tablespoons of olive oil. Work it just a little bit more. We want to put in a couple of tablespoons of lemon juice. It’s always best to squeeze it fresh and watch that you don’t get any seeds in. Here you go. That’s done, so we’ll move on to the lamb. Now, so this has been deboned and butterflied, not beautifully, I’m not an expert, but it’s been done. And don’t be afraid to do this at home yourself, it really isn’t that difficult and it doesn’t have to look beautiful. So what you want to do is—this is the inside where the bone was, so we’re going to flip it over first and rub a little bit of this on to the outside and I’ve also removed most of the excess fat from the outside just to help us when we’re grilling. You don’t want any flare ups. Flip it over and do basically the same on the inside. Rub this all and get it into all the nooks and crannies in between all the folds, don’t worry that I’m sticking my hand into the mortar and pestle. I’m not going to use it for anything else. Looking good! Okay, so now, what you want to do is I’ve got mint leaves and you just want to roll some of the mint leaves into the lamb. Not too many, you just kind of want a little bit of the flavor, but you don’t want the flavor to be overpowering and then you fold it back up. So, now, you’ve got to hold it together, so I’ve got some butcher twine and what you want to do is slip it under and tie this up fairly tight. You want to get it good and snug because the meat will shrink a little bit in the cooking process. And we’ll cut this off before we put it on the grill. If you’ve got someone to help you out with this part that would certainly make things a whole lot easier. Trim off any excess cord. Now, I’m going to wrap this in plastic wrap. I’m going to put it in the fridge for about an hour and a half to two hours and then we’re going to take it outside and put it on the grill. So put the lamb roast out of the fridge, about a half an hour ago, just to let it come up to room temperature. You don’t want to put a cold roast on a hot grill and in that half hour, I’ve prepared the German grill with the two-zone fire. Medium heat here, nothing over here and we’re going to cook the lamb roast over direct medium heat so about 350-375 degrees for the first ten to fifteen minutes, turning it constantly, watching it for flare-ups, keep the lid closed as much as you can, you really want to get a nice brown crust all over the roast. So we’re looking for an internal temperature of about 135 degrees Fahrenheit and we’ve reached that, so it’s time to pull this off. So we’re going to tint this with tin foil and let it sit for eight to ten minutes to rest. The temperature is going to rise that last five degrees to about 140 degrees Fahrenheit internally, which is a nice medium rare. This is going to be a really flavorful roast, nice and most, juicy, tender, absolutely fantastic! Fresh, locally grown Ontario lamb. You can’t beat it! Thanks for stopping by. Hope to see you again soon!
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