Lamb grilled over charcoal
Description
If you're planning a trip to the countryside soon and want to organize a great celebration with a lively company, a barbecue grill, and, of course, meat, I can share with you an excellent recipe and tell you about it.
Instructions
- 1
Step 1
Carefully remove the bone from the lamb thigh, rinse the meat, and dry it with paper towels. Make small incisions in the lamb with a knife and insert garlic slices into them. Rub the meat with salt and ground pepper. Stuff the bone cavity with herbs, drizzle the lamb with olive oil, and head to light up the barbecue.
- 2
Step 2
There's no point in marinating the thigh portion, as we'll be baking it in foil together with herbs, allowing everything to absorb the flavors during cooking. However, the pork loin should be cut along the ribs in advance, rubbed with salt and pepper, stuffed with garlic, sprinkled with olive oil, and left to rest in a mixture of herbs for 2–3 hours.
- 3
Step 3
So, when the coals are ready, we wrap the lamb in 2-3 layers of foil and place it directly into the coals (not too deep). We lay the rack on the grill grate and position it over the coals.
- 4
Step 4
When the intense heat from the coals subsides slightly, the meat can be buried deeper into the embers; however, it should be cooked for quite a long time, approximately 1.5 to 2 hours. The rib, on the other hand, will cook much faster and can be removed as soon as the meat develops a flavorful, golden-brown crust.
- 5
Step 5
Just wait a little longer, and the lamb cooked in foil will be ready too. Slice it into pieces and eat quickly while it's still hot.