Grilled Leg of Lamb Robert
This spicy, succulent, marinated leg of lamb is ideal for a summer feast. The tender, juicy lamb is excellent served with a puree of spinach.

Yield: 8-10 servings

1 leg of lamb, 8-9 lb., with pelvis and shank bone

1 med. onion, peeled and quartered
3 cloves garlic, peeled
1 piece ginger, peeled
1/2 med. jalapeño pepper, seeded
1/4 c. soy sauce
1/4 c. honey
2 tbsp. peanut, canola, or cottonseed oil

To prepare the lamb:
Bone the leg of lamb. With the leg sitting underside up on the cutting board, cut along the femur bone, following the bone to the joint of the knee. Cut around the knee joint, so the second bone stays attached, and remove both bones together.

Trim visible fat and sinew. Two areas of the leg will be thicker: the top round and the knuckle. Cut 1" into these and spread the meat open so the lamb is of even thickness.

For the marinade:
Put the onion, garlic, ginger, and jalapeño into a food processor and puree. Add soy sauce, honey, and oil, and process to combine.

Spread the marinade on both sides of the lamb and set aside.

To cook the lamb:
To grill the leg, heat a grill until ashes are red and white. Preheat oven to 180°. Remove meat from marinade, and place it, top side down, on the grill, for 4-5 minutes. Turn and grill 4-5 minutes longer. The meat should be browned and seared on both sides.

Place the lamb on a jelly-roll pan in the oven to rest and cook for 30-60 minutes. The internal temperature should be 130° with the meat pink throughout.

Carve the lamb into 1/4" slices. Serve.

Recipe courtesy of Alfred A. Knopf, ©2001 Jacques Pépin