BY AGNELLO FARMS
1 (6 lb) leg of lamb
4 garlic cloves
1 tablespoon kosher salt
2 tablespoons chopped fresh rosemary
1 teaspoon black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
½ cup dry red wine
Pat lamb dry and score fat by making shallow cuts in it with the tip of a sharp knife.
Mince garlic and mash it up with the sea salt, pepper and rosemary until it creates a paste. Place lamb in a lightly oiled aluminum roasting pan and rub paste all over the lamb. Let stand at room temp for 30 mins.
Prepare grill for indirect grilling. The temp should be 300-325 degrees F. Cover the meat in the roasting pan with aluminum foil (but make sure it’s not crimped closed – there should be ample air flow around the meat. Place the pan in the center of the grill and close the lid. Grill for 1 ½ to 2 hours, until an instant-read thermometer reaches 130 degrees F.
Transfer to a cutting board and let the meat rest for 20 mins, covered with foil, until the internal temp reaches 140F for medium rare.
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with the lamb.