Active Time

　　1 3/4 hours

　　Total Time

　　14 hours

　　You can't beat the drama — not to mention the deliciousness — of a bone-in leg of lamb. Since it is a thick cut, a garlic, lemon, and spice paste is rubbed all over it and tucked deep inside to penetrate the meat; slow-cooking over indirect heat results in a crisp, smoke-infused crust and a juicy, medium-rare center.

　　

Ingredients

Makes 8 servings

　　4 large garlic cloves

　　1 1/2 teaspoons salt

　　2 tablespoons olive oil

　　1 teaspoon finely grated fresh lemon zest

　　1 tablespoon fresh lemon juice

　　5 teaspoons minced fresh thyme

　　1 teaspoon black pepper

　　1/2 teaspoon ground allspice

　　1 (6 1/2- to 7-lb) bone-in leg of lamb, trimmed of all but a thin layer of fat

　　

Special Equipment

an instant-read thermometer

　　

Step 1

Mince garlic, then mash to a paste with salt. Stir together garlic paste, oil, lemon zest and juice, thyme, pepper, and allspice. Put lamb, fat side up, in a large ceramic or glass dish. Using a paring knife, make 1 1/2-inch-long slits (about 2 inches deep) 2 inches apart all over leg. Reserve 1 teaspoon thyme mixture and push remainder into slits, then rub all over with reserved teaspoon of mixture. Marinate lamb, covered and chilled, 12 hours.

　　

Step 2

Let lamb stand at room temperature 30 minutes before grilling.

　　

Step 3

Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). If using a gas grill, preheat all burners on high, covered, 10 minutes, then turn off all burners except burner closest to you.

　　

Step 4

Oil grill rack, then grill lamb over area with no coals (or over turned-off burner or burners), covered, without turning, until thermometer inserted into thickest part of roast (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/4 to 1 1/2 hours (temperatures in thinner parts of leg may register up to 160°F). To maintain medium-hot charcoal, add more charcoal (about 2 cups) every 15 minutes.

　　

Step 5

Let lamb stand on a cutting board, uncovered, 30 minutes.

　　Cooks' note:

　　If you aren't able to grill outdoors, lamb can be roasted on a rack set in a large (17- by 11-inch) roasting pan in a 375°F oven, 1 1/4 to 1 1/2 hours.