Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [155]
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Long-handled basting brush
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THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill–1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Photo: Moroccan Barbecued Lamb Shanks
INGREDIENTS (MAKES 6 SERVINGS)
4 lamb shanks, about 12 ounces each
½ cup extra-virgin olive oil
3 tablespoons Moroccan Rub (page 382)
¼teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
¼ cup fresh lemon juice
¼ cup chopped fresh flat-leaf parsley
3 cloves garlic, chopped
1 tablespoon tomato paste
Oil for coating grill grate
DIRECTIONS
1. Heat the grill as directed.
2. Rub the lamb shanks with 1 tablespoon of the olive oil and the Moroccan rub, salt, and pepper.
3. Mix the remaining olive oil, the lemon juice, parsley, garlic, and tomato paste in a bowl; set aside.
4. Brush the grill grate and coat it with oil. Put the lamb shanks on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of a shank registers about 155°F, about 1 hour. Turn and baste with the parsley sauce 3 or 4 times. If your grill has a temperature gauge, it should stay at around 350°F.
5. Serve 1 shank per person.
Provençal Boneless Leg of Lamb
A leg of lamb meets its destiny on the grill. Lacquered by fire, its gamy nuance is tamed and its affinity for the aromatics of forest herbs and garlic is enhanced. It is our opinion that lamb should never be cooked past medium-rare (135°F). Past that point it loses its moisture and succulence and begins to take on the livery flavors that folks who say they hate lamb think it tastes like.
TIMING
Prep: 15 minutes (plus 40 minutes for garlic paste and rub)
Grill: About 1 hour and 15 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Long-handled spatula
• Heavy-duty kitchen twine
DIGGING DEEPER
If you have a bone-in leg of lamb, you can remove the bone. You will need a butt-end leg weighing about 5½ pounds to end up with a boneless 4-pound piece. To remove the bones:
1. Cut around the hip, or “aitch,” bone with a slender knife, following its contours with the tip of the knife. When you get to the socket of the leg bone, cut between the socket and the ball of the leg bone. Remove the hipbone.
2. Cut through the side of the leg closest to the leg bone, opening it up as you cut until you have exposed the bone. Cut around the leg bone until it is released from the meat all the way around. Lift the bone and cut around the other ball joint of the knee until you can remove the bone.
Or you can leave the bone in and make 1-inch-deep slits all over the meat and stuff them with the herb and garlic paste mixture from step 2. Proceed with the recipe as written, but you will probably need to extend the cooking time to about 2 hours.
* * *
THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill–1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
INGREDIENTS (MAKES 10 TO 12 SERVINGS)
¼ cup Roasted Garlic Paste (page 392)
1 tablespoon plus 1 teaspoon Provençal Herb Rub (page 373)
1 boneless leg of lamb (butt end), about 4 pounds
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon cracked black pepper
Oil for coating grill grate
DIRECTIONS
1. Heat the grill as directed.
2. Mix the garlic paste and the 1 teaspoon herb rub together in a small bowl and rub over the interior of the leg of lamb. Roll the lamb into a compact roast and tie it in place with heavy-duty kitchen twine.
3. Mix the 1 tablespoon herb rub with the olive oil in another small bowl