Our friend, Sir Charles, gave us a boneless leg of lamb with the request that The General brine it before cooking…because that is the way he likes his lamb. A simple brining solution consists of about a quart of water and a half a cup of Kosher salt or sea salt. Put the two ingredients in a blender and blend for about thirty seconds. Put the lamb in a zip-loc bag and pour the brining solution over it and let it sit overnight.
The next day, make sure you remove the meat from the brine and thoroughly rinse the meat with cold running water. The jury is still out for The General on brining…but so far so good. I am beginning to think that it does add to the overall texture of the meat.
I cut the lamb almost all the way through…straight down the center and stuffed it with olive tapenade and something new I found at Fresh Market…minced garlic with sun-dried tomatoes. Then using butcher string, I tied the lamb back together and was ready for grilling.
I set the grill up for indirect grilling and placed the roast on the indirect side and let it cook until it reached an internal temperature of 135*.
After untying and cutting the lamb, it turned out to be a real crowd pleaser.
I made a simple orange glaze to accompany it.