, , , , , , , , , ,

Recipe provided by Paul Gebhardt, Design Director, Oneida Ltd.
Watch a video of this preparation here.

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.


1. Remove the leg of lamb from the refrigerator and allow it to come up to nearly room temp as you get it ready for the grill.

2. Along with smoke, I wanted to have traditional spices in the final flavor profile.  Start by making small incisions on the surface of the Lamb deep and wide enough to accept a clove of garlic, and sprig of Rosemary.  I used the string that bound the roast as a guide and it worked perfectly. I think it was roughly a one square inch grid.

3. Work a clove of garlic and sprig of Rosemary into all the incisions. If you want a more intense garlic flavor, both sides can be done.  I chose to just cover the top and side surfaces.

4. Mix freshly ground black and red pepper, salt, and paprika in a small bowl and pour in olive oil until you have a brushing consistency that can cover the lamb.  Liberally brush the surface with the olive oil and spices and let it rest.

5. Start the charcoal for the grill in a chimney starter, or for this grill they recommended a strike-a-fire stick. It worked perfectly, and the charcoal was quickly ashed over with grey indicating that it was ready to start cooking.

6. Add Wente Vineyards Southern Hills Cabernet Sauvignonto the grill if it is equipped with this reservoir for liquids.

7. Before you put on the meat, add your wood chips for flavor to the charcoal.

8. Brush on a little more of the spice mixture and place the roast on the grill.

9. Surround the meat with potatoes and carrots.

10. Cover and let the heat and smoke do its magic.

11. IMPORTANT – Open a couple bottles of Wente Vineyards Southern Hills Cabernet Sauvignon at this point and decant if you like. If you can resist drinking the wine it will open up nicely by the time your roast is done.

12. I wanted the meat to be rare and removed the leg from the grill when it was near 130F.

13. Use foil to cover the roast and let it rest for 15 minutes.  The internal temperature climbed to 138F, perfect!

14. Now find some of your friends, carve and enjoy along with roasted potatoes, carrots and your Wente Vineyards Southern Hills Cabernet Sauvignon!