Ingredients
| 5-1/2 lb. | Boneless butterflied leg of | | -lamb; well trimmed of fat | | MMMMM------------------------FOR THE RUB----------------------------- | | 3 cups | Brown sugar | | 6 tbsp. | Coleman's mustard powder | | 6 tbsp. | Ground ginger powder |
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Instructions
To make the rub, combine sugar, mustard, and ginger (use your hands). Rub all over the leg of lamb. Transfer to a large, shallow dish. Grill immediately. Charcoal Grilling: Bank charcoal briquettes on one side of the grill. Let the coals burn down until covered with white ash. Lightly oil the grill. Cook the lamb directly over the coals, turning until seared, approximately every five to ten minutes on each side until golden. WATCH FOR FLARE-UPS! [author's emphasis] Transfer to the other side of the grill. Cover with the grill lid. Cook until a meat thermometer inserted in the thickest part of the meat reads about 130 F degrees (medium rare) about 30 minutes. Gas Griling: Cook the lamb over high heat for 10 minutes, turning once or twice to sear. Reduce the heat to medium-low and offset; continue grilling, covered, until desired degree of doneness [is reached] (about 30 minutes for medium-rare. Let lamb stand for approximately 5 minutes. Slice against the grain.
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