"When carved, this lamb is simply sensational. It's perfect if you want to host a slightly exotic or more sophisticated summer barbecue. I can just imagine sitting with my feet in the grass, enjoying this with a cucumber salad, sauced in yogurt, a little wild rice and a glass of cold rose. That would be perfect."
Aun Koh, Chubby Hubby
|1 leg of lamb (5 to 6 pounds), bone-in||1 tablespoon tomato paste|
|2 tablespoons pomegranate concentrate or pomegranate molasses||1 teaspoon sweet paprika|
|1 1/2 tablespoons extra virgin olive oil||1 teaspoon chili powder|
|1/2 cup finely chopped onion||2 teaspoons sugar|
|6 garlic cloves, bruised and chopped||1 1/2 tablespoons salt|
The day before you serve the lamb, prepare the marinade: In a bowl, mix together the pomegranate molasses, olive oil, onion, garlic, tomato paste, paprika, chili powder sugar and salt.
With a small paring knife, make small incisions in the lamb and stab it all over.
Rub the marinade all over the lamb. Refrigerate it overnight in a rack, turning it once during the night.
The next day, bring the lamb to room temperature. Give yourself 2 to 3 hours to cook the whole thing from start to finish. Get your barbecue going. You want a nice indirect heat in one area of about 250 to 280 degrees F. If you don't have a blowtorch, try to keep one section hot so you can sear the leg.
Either with a blowtorch or on a hot section of your grill, slightly sear the surface of the lamb. Place it on the area of the grill with indirect heat, pop in a meat thermometer and cover the grill. After an hour, turn the leg over, and then check on the meat every 15 minutes or so. It's ready when the internal temperature of the lamb reaches 130 to 145 degrees F. Remove lamb from the grill. Let it stand for 15 to 20 minutes on a cutting board under a foil tent. Carve and serve with whatever condiments and side dishes you've prepared.
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