- 6
Ingredients
- 10 to 12 large fresh garlic cloves, peeled and crushed
- 2 T. kosher salt, plus more to taste
- 1 tsp crushed coriander seed
- Freshly ground black pepper
- 2 T. olive oil
- 1 leg of lamb, preferably American, boned and butterflied
- Extra virgin olive oil
Preparation
Step 1
Put the crushed garlic into a suribachi or large mortar, add about half the salt and use a wooden pestle to grind into a paste. Mix in the coriander, several generous turns of black pepper and the olive oil. Set the lamb on a clean work surface. Sprinkle the remaining salt over the lamb and then rub the paste over it. Set in a large baking dish or other container, cover and refrigerate at least two hours and as long as overnight.
To cook the lamb, prepare a fire in a charcoal grill. When the coals are evenly covered with ash, set the lamb on a clean grill rack and cook, turning now and then, until the temperature in the thickest part of the muscle reaches about 120'F. Time will vary based on the heat of the coals, but it should take about 25 to 30 minutes; begin to test after 20 minutes. Transfer to a platter, cover loosely with a sheet of foil and let rest for 15 to 20 minutes. Use a very sharp knife to cut the lamb into thin slices. Arrange the sliced lamb on a platter, grouping rare, medium-rare and well-done cuts. Season lightly with salt and pepper and drizzle olive oil over the top.
Serve immediately, with more olive oil alongside.