Lamb (cordeiro) goes on the fire. Ask a US butcher for a bone-in lamb leg or a rack of lamb. A supermarket or Halal butcher has it. Unlike beef, it takes garlic, rosemary, oil, and lime. Chops are the fast piece and have their own post.
At a glance
- Region: Sul
- One 3 to 4 lb (1.4 to 1.8 kg) bone-in leg, or a rack
- Overnight rub
- Rack 20 to 30 minutes; small leg about an hour; pull 135°F (57°C) for pink
What to buy
When you go to the butcher, ask for a bone-in lamb leg or a rack of lamb. A rack is faster. A small leg feeds more people. A plain chop is happier here. Sugar or mint jelly on the label is another cook.
Overnight seasoning (one 3 to 4 lb / 1.4 to 1.8 kg bone-in leg or a rack)
- 4 cloves garlic, crushed
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons (45 ml) olive oil
- Juice of 1 Persian lime
- 2 teaspoons (10 g) fine salt
Method
- Pat the meat dry. Rub with garlic, rosemary, oil, lime, and salt. Cover. Refrigerate 12 to 24 hours. Keep leftover paste for a brush.
- Light a two-zone fire with lump charcoal (100% wood lump), not briquettes. See two-zone fire.
- Sear over the coals, then finish on the cool side. Keep the meat 30–40 cm (12–16 in) from the embers, not in the flames.
- A rack is faster, 20 to 30 minutes. A small leg takes closer to an hour. Brush leftover paste if the surface dries.
- Pull 135°F (57°C) for medium rare if the table wants it pink, or further if it does not. Rest 10 minutes on a cutting board. Slice against the grain.
How you know it is done
An instant-read thermometer in the thickest part, not touching bone. 135°F (57°C) is pink after the rest. Mint jelly does not go on this plate. Farofa and vinagrete still belong.
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