How to do a Roast Lamb Leg in a Weber Kettle

leg of lamb

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice adds sweetness without alcohol, while broth enhances flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made easily.

Prepare the Weber kettle by moving the charcoal basket and laying down fire liners.

Light the fire liners and fill a charcoal chimney with lump charcoal or briquettes.

Score the top of the lamb leg lightly for flavor penetration.

Coat the lamb leg with yellow mustard, then season with salt, black pepper, and lamb rub.

Preheat the Weber for 5 minutes with the lid on and vents wide open.

Place a drip tray between the charcoal baskets and put the lamb leg on the cooking grate.

Monitor the lamb leg and cover with foil if it starts to burn.

Check the internal temperature of the lamb leg with a wireless thermometer, aiming for 65°C (150°F).

Peel and cut the castal potatoes into cubes, then boil in salted water until fork tender (10-15 minutes).

Strain the potatoes and fluff them in the strainer.

Melt duck fat in a tray in the Weber, then add the potatoes for crisping.

Turn the potatoes every 15-20 minutes for even crisping.

Once the lamb leg reaches 65°C, remove it and let it rest loosely covered in foil for 30-45 minutes.

Prepare chili garlic green beans by steaming them with a couple of tablespoons of water.

Add soy sauce, crushed garlic, and crispy chili oil to the beans and mix well before serving.

Serve the crispy potatoes with garlic gold seasoning.

Cooking Techniques

Equipment Needed

Spice Level: