Instructions
- Lightly coat the lamb with the oil. Using the tip of a small, sharp knife make shallow slits all over the surface of the lamb. Remove 4 cloves from the garlic head, peel them, thinly slice them lengthwise, and then push a slice into each slit. Pull off small sprigs from the rosemary bunch and push a sprig into each slits. Allow the roast to stand for 30 to 40 minutes before grilling.
- Prepare the grill for direct cooking over medium-high heat (400° to 500°F) .
- Prepare the grill for cooking over medium-high heat (450°F) ..
- Sear the lamb over direct medium-high heat, with the lid closed, until nicely browned on all sides, 10 to 15 minutes, turning every few minutes.
- Sear the lamb over medium-high heat, with the lid closed, until nicely browned on all sides, 10 to 15 minutes, turning every few minutes.
- Meanwhile, scatter the carrot, onion, and the remaining unpeeled garlic cloves and rosemary in a large foil pan and pour in the wine and stock. When the lamb is ready, transfer it to the foil pan.
- Prepare the grill for indirect cooking over medium heat (350° to 450°F) .
- Prepare the grill for cooking over medium heat (400°F) .
- Place the foil pan on the cooking grates over indirect medium heat and grill, with the lid closed, until an instant-read thermometer inserted into the thickest part of the leg away from bone registers 125°F (or your preferred doneness), about 1 1/2 hours for medium rare, turning once. Remove the lamb from the grill to a cutting board, tent with aluminum foil, and let rest at room temperature, indoors, for about 15 minutes before carving.
- Place the foil pan on the cooking grates over medium heat and grill, with the lid closed, until an instant-read thermometer inserted into the thickest part of the leg away from bone registers 125°F (or your preferred doneness), about 1 1/2 hours for medium rare, turning once. Remove the lamb from the grill to a cutting board, tent with aluminum foil, and let rest at room temperature, indoors, for about 15 minutes before carving.
- While the lamb rests, make the pan juices. Pour the contents of the drip pan through a fine-mesh sieve held over a medium saucepan. Discard the contents of the sieve. The liquid should be rich, slightly thick, and have a great lamb flavor. Place the pan over indirect heat on the grill to keep warm, skimming off any fat from the surface before serving. If you prefer a more concentrated flavor, place the pan over direct heat on the grill and simmer until reduced as desired, skimming off any fat that rises to the surface.
- Carve the lamb and serve with the warm pan juices.
Special Equipment
- instant-read thermometer
- large disposable foil pan
- large disposable foil pan, instant-read thermometer
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