HOW TO GRILL LEG QUARTERS RECIPES

Steps:

• In a small saucepan, bring 1 cup water to a boil. Stir the salt and brown sugar into the boiling water until dissolved. Place the ice cubes in a large container. Pour the brine over the ice cubes and stir to mix and cool. Add the leg quarters to the cooled brine, adding additional water if needed to make sure they are submerged. Refrigerate overnight. 
• Remove the chicken from the brine, rinse and pat dry. Preheat the grill to medium-high. Turn one side of the grill off and place the chicken skin-side down over the indirect heat. Cook for 10 minutes, turn, cook another 10 minutes and then brush with a thick coating of basting sauce. Turn, cook another 10 minutes, baste and cook a final 10 minutes for a total of 40 minutes on the grill. The chicken should register at least 160 degrees F and the juices should run clear. Serve immediately.
• In a small bowl, whisk together the egg yolks, 1/4 cup lemon juice, honey and salt. While constantly whisking, very slowly drizzle in the canola oil, drop by drop, until an emulsion forms, and then continue adding the oil in a slow steady stream. The mixture should thicken to the consistency of mayonnaise. Whisk in a little water to thin the final sauce to the consistency of a creamy salad dressing. Taste and add more salt or lemon juice, if necessary.

Steps:

• 1. Stud the lamb with garlic and rosemary and using a sharp pointed knife; make small incisions all over the meat. Peel five garlic cloves, half lengthways and then push into each incision. Next, pull off small sprigs of rosemary and push into the incisions too. Rub the leg of lamb with the olive oil and finish with a good pinch of salt and pepper
• 2. Pre-heat the barbecue for in-direct heat at approximately 180 °C - 200°C. If you are using a charcoal barbecue, you will need half a chimney starter of Weber briquettes.
• 3. Scatter the carrot, onion and any remaining garlic and rosemary in a large Weber drip pan, pour in the wine and stock, then place on the charcoal great next to the coals. If using a gas barbecue you, can use either a roasting wrack or place the lamb leg directly in the drip pan
• 4. Roast in the (in-direct method) for about 1 hour 45 minutes until the centre of the meat reaches 60°C. When cooked, remove the lamb and allow to rest in a warm place for about 15 minutes.
• 5. While the lamb is resting, make the gravy. Pour all the stock from the pan through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and have a great lamb flavour. Reduce it a little over a direct heat if you feel you want to concentrate the flavour.
• 6. Serve your lamb with roasted potatoes and other root vegetables, or for a lighter, Spring-time main, with some steamed baby leeks, cabbage and peas.