Baa...

This leg of organic lamb weighing a little less than 2kg, is about to be grilled on a gentle embers. Now, there are a few precautions to take while grilling lamb: for a start, the coal must be "cooked" for at least 30min. It's not a good idea to have it red hot otherwise the delicate meat would burn instead of cooking. The grill is only filled at half capacity and the coal put on only half the grill total surface. That way, it leave an area coal free, and in case the meat grilling too much, it can be placed on the coal free side of the grill and still cook with the heat inside the lid. This is not a perfect science and it took me many tries to achieve some relative success. The leg itself has been stuffed with garlic and rubbed with sea salt. The lamb takes roughly 40-45min. of roasting lid on, and is flipped every 5min. to cook evenly on all sides, as well as being brushed with garlic oil from time to time to avoid any excess dryness.

Once cooked, the leg is put to rest on a tray for 10-15min. with an aluminium foil on it. After the resting time, the meat is ready to be carved. The grilling smell mixed with that garlicky scent is out of this world.

The pieces of grilled lamb are lightly drizzled with garlic oil and served with oven roasted cherry tomatoes and pan fried potatoes with "persillade". Perfect for a summer afternoon lunch with friends. Yummi.

This light Chinon red from the Loire area (Alko) was a good match for the lamb, and it can be served chilled in a champagne bucket as well.