Question by LadySov: Silence of the Leg O’ Lamb marinade?
I’m making Alton Brown’s Silence of the Leg O’ Lamb for easter this year, but since I don’t have a grill, I was going to bake it. Because of this, I need an overnight marinade, which this recipe doesn’t call for, I was thinking of freelancing one, but i dont want to creat anything that will detract from the flavors of the recipe, all the reviews about it have said its amazing, and will turn a nonbeliever into a lamb eater! :) . How should I marinade my meat, using Alton’s recipe for the paste, so i can ipart its rich flavor, and moisture, throughout?

Silence of the Leg O’ Lamb
Recipe courtesy Alton Brown

.Prep Time:45 minInactive Prep Time:–Cook Time:1 hr 0 minLevel:
–Serves:
6 servings.Ingredients
•1 sirloin end leg of lamb, boned, and trussed
Paste:
•4 cloves garlic
•8 fresh mint leaves
•1 tablespoon brown sugar
•1 tablespoon kosher salt
•2 teaspoons black pepper
•5 tablespoons strong mustard, such as Dijon
•2 tablespoons canola oil
•2 sprigs fresh rosemary
Directions
Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher’s twine. Fire 2 quarts (1 chimney’s worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher’s twine from the roast. Cover with foil and rest it for 15 minutes before serving.

Best answer:

Answer by Miz Lamb
No, you don’t need an overnight marinade! Just do what the recipe says up to the grill part. YOu can do the prep and put it in a dish in the fridge overnight and the herbs will get into the meat just as well. I would use slightly crushed rosemary leaves in this paste. Maybe one to two tablespoons.

Put the leg on a rack in your roaster pan, put on the lid, cook in oven at 350 for an hour.You can use the thermometer if you wish. I don”t, but that is up to you.

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