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Slow Roasted Leg of Lamb with Red Wine, Cumin and Garlic

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Source: From the test labs of SomethingEdible.com

Servings: Recipe makes a two and a half pound boneless roast.

Prep Time: 8 hours

Cook Time: 3 1/2 hours

Ingredients:

The Meat

2 1/2 lbs leg of lamb (shoot for about 3.5 lb bone-in if you're diy)

The Brine

2 Tbsps Kosher salt

1 Tbsp cumin ground

12 cloves garlic (That's about an entire bulb's worth.)

1 tsp coriander ground

1 tsp black pepper fresh-ground

1 tsp nutmeg fresh-grated, please.

2 tsp raw honey

2 fluid oz extra-virgin olive oil (That's a quarter cup)

4 fluid oz red wine (That's a half cup; I like Shiraz.)

Needed for the Roasting

A barbeque grill

Smoke pellets/chips/wood I used a 50/50 mesquite and apple wood blend.

1 Tbsp extra-virgin olive oil

16 fluid oz more red wine (That's 2 cups).

Instructions:

Combine ingredients listed for the brine and blend until smooth. Throw the Lamb and brine in a zip top bag and let it overnight in the fridge.
The next day, set your barbeque grill for 250 degrees' [Farenheit] worth of indirect heat, adding the mesquite and apple woods per your manufacturer's recommendations. While the grill is warming up, tie up your roast uniformly (if the butcher didn't do the de-boning for you), drizzle with 1 Tbsp olive oil, insert your probe thermometer in the end, and cook underneath a drip pan filled with 2 more cups of Shiraz and what's left of the brine. Cook to desired doneness; for 150F (medium doneness) it'll take about 3.5ish hours. Lest rest covered briefly (5 minutes) before slicing thin and serving.

Notes:

Prep time includes the soak in the brine. Hands-on prep time probably isn't more than 15 minutes, even if you're de-boning the roast yourself.

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