Grilled Leg Of Lamb Recipe

Nothing enhances the flavor of meats more than grilling with wood or charcoal. Humans evolved as meat eaters. The invention and use of fire for cooking meats still ranks #1 in my book of culinary advancements. Today, I have the pleasure of slow-roasting a leg of lamb on an innovative grill that has its origin in Africa, the Cobb Grill. I’ll use Kingsford charcoal for heat, and some Mesquite wood for flavor. This grill also allows me to increase the moisture during the cooking process by adding liquids in a small reservoir around the charcoal. I’m using a Cabernet Sauvignon from Wente Vineyards in California for both added moisture and flavor.  Here's how it's done: