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Barbecued leg of lamb with garlic confit, rosemary fingerlings and grilled vegetables

Time 1 hour 45 minutes
Yields Serves 8
Barbecued leg of lamb with garlic confit, rosemary fingerlings and grilled vegetables
(Ricardo DeAratanha / Los Angeles Times)

Lamb

1

Pat the lamb dry, place it on a platter and cover it with the sea salt. Let it rest in the salt for 2 hours.

2

Rinse the lamb and pat it dry. In a small bowl, combine the herbes de Provence, dried ginger and dried jalapenos (if desired). Add the olive oil and stir well to combine into a paste. Massage the paste into the lamb, covering it completely. Let it sit for 30 minutes.

3

Place the lamb on the grill and cover the barbecue, leaving the vents open. Grill the lamb, turning it every 15 minutes or so, for about 1 hour and 15 minutes for medium-rare. Adjust the vents and add wood as necessary to maintain slow, even heat.

4

Remove the lamb to a platter and let it rest for 20 minutes. To serve, slice the lamb across the grain, drizzle with 3 tablespoons of the garlic-herb oil, scatter the confit garlic cloves over and around it, sprinkle with fleur de sel and garnish with the grilled vegetables.

Garlic-herb oil

1

Place the garlic, thyme, rosemary, jalapeno and peppercorns in a small saucepan. Cover with the olive oil, bring to a simmer, turn the heat to low and simmer for 15 minutes. Remove from heat and let the oil infuse for 1 hour.

Grilled vegetables

1

Bring a saucepan of salted water to a boil, add the potatoes and simmer for 8 minutes or until tender. Drain and pat dry. Skewer 4 potatoes onto each rosemary branch.

2

Sprinkle the potato skewers and the eggplant, zucchini, yellow squash and tomato slices with salt and pepper, then brush them with the herb-garlic oil. Let them sit for 10 minutes.

3

Grill the eggplant, zucchini, yellow squash and tomato slices for 3 minutes on one side, then turn and grill for 3 minutes on the other side. Grill the potatoes for 4 minutes, then turn and grill for 4 minutes.

Dried jalapenos and herb blend for lamb are available at All Spice in the Farmers Market, Los Angeles. Ground Penja, a white pepper, and dried piment d’espelette, a chile, are available at Surfas in Culver City. The Times Test Kitchen tested this recipe on a standard kettle grill, using a combination of charcoal briquettes and binchotan wood. Leftover garlic-herb oil may stored, strained and refrigerated in a covered jar or bottle, for up to 3 weeks.

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