Leg O Lamb - is it too late for xmass photos?

jerseymatt

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<p />This was w/o the bone rubbed inside w/ garlic EVOO Salt and Parsley. Rolled and tied then coated with a turkish spice rub. more on the way

edbro

JerseyMatt,
Which Turkish spice rub? Sumac?

jerseymatt

edbro,[p]The spice rub recipe follow...I also added some cardamom powder - very good.[p]Ingredients
3 tablespoons allspice berries
2 teaspoons whole black peppercorns
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1-inch piece of cinnamon stick
1 teaspoon cloves[p]Instructions
Combine the spices in a spice mill or clean coffee grinder and grind to a powder. Store in
an air-tight container.

edbro

jerseymatt,
Yes, that does sound good. I thought you were using one of the unique Turkish spices, like sumac. I ask because I don't think you can get it over here. I go to Turkey once a year and bring back spices, olives, EEVO, etc. (don't tell the Agric. Dept.)

Unknown

JerseyMatt,
Beautiful job, but unless I missed it tonight how about the set up,cooking temp, time temp etc. Thank you

jerseymatt

Richard ,
Richard I did a direct on a raised grill at around 350-400. I don't recall how long cause I used a Webber Meat thermometer and yanked it at 135. I think it was around 45 min to 1 hr.?