Grilled leggill
6. June 2012
I know that the grilling season has just begun, but when you get tired of the steaks and sausages, try the lamb or kid's leg roasted in the whole ..)
Postup
Put all the ingredients on the marinade into a small diameter bowl suitable for use with a bar immersion mixer. Briefly mix, so that the structure still remains coarser than, for example, pesto, do not remix!
Sweep and dry the leg from all sides with marinade and let it rest. (ideally for the next day in the refrigerator, but it's only 1/2 hours at room temperature)
Now create a rectangle large enough to hold the whole hump from a few overlapping layers of aluminum foil so that the bundle can be opened from the top and the barbecue can be checked during grilling. Thanks to the foil, the meat is beautifully flowing to the bone and it will not be tanned and dried on the surface, but will remain juicy. You actually suck the bacon, and then at the end you briefly grill without the foil.
Place the meat with the marinade in the center of the foil, send with the sea salt, add the pepper, lay 2 long-grained garlic heads and wrap. (This way the baked garlic is perfect with butter on bread toast or baguette ..)
And we can grill ... The smaller leg that we fried today can take 20-30 minutes. The length of the baking is different in the type of grill, but without worry, suitable is any that radiates heat. On the cottage we use the most common and everything works, only the meat needs to be turned around at the open grills that do not cumulate heat from all sides. Finally, remove the garlic on the saucer, remove the foil and cook for 5 minutes from the top side. You can recognize the finished meat so that it goes easily from the bone ...
