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Spreading the love this
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Leg of lamb
I just bought a leg of lamb which I am planning on having this Sunday for some guests. Does anyone know the best way to cook this thing? Thanks,Billy
Remove all the fat from the lamb. Cut about 9-10 slits in the lamb then insert a clove of garlic into each. Cover with olive oil and then rub in a generous amount of rosemary. Cook using a drip pan and a v-rack at 350* for 20 min per pd until the internal temp reaches 160* for medium. My choice of wood is sugar maple, but peach, cherry, apple, ppecan do well also. Enjoy.
Mornin' if you follow JJ's direction It'll be great.I normally don't care a whole lot about lamb(probly cause I had to learn"Mary Had A Little LAMB" in kinnergarden)
HOWEVER!after chompin' on a piece of JJ's at EGGFEST I'm a converted lamb lover.Now when I'm countin' sheep,they're jumping over a BGE,not a fence.Good luck. Bob
Billy,[p]I am not a great lamb fan, but have tasted JJ's lamb twice. The first was Eggtoberfest'99, and I was simply amazed. Not strong at all, actually very, very mild, and juicy tender. The mint "jelly" is just the right touch. I did get a taste of it this year and it was as equally as good as I remembered.[p]You just got the inside on the details of a recipe I have been slowly prying out of him. Very good.[p]Spin
Billy, Here's one of my favorite ways, S. Pacific LOL. Butterfly the leg, removing as much fat as you can, slather with the rub, and refridgerate for 3-8 hours. Grill direct at about 450F for 10-12 min per side for m-rare.[p]Marinade: 2t cinnamon, 2t ground ginger, 2T brn sugar, 1t anise, 1/2t cayenne, 3 cloves minced garlic, 1T toasted sesame oil, 1/4c peanut oil, S&P.
Howdy Frozen Chosen!
Good to see you around. Man that sounds good. I have a boneless leg of lamb that I posted about the other day. djm's idea using "a mix of olive oil, lemon, salt, pepper, garlic" sounds good....plus I have to try JJ's when I get a whole leg.....but that rub sounds like it is right up my alley! I froze the boneless leg the other day, as I didn't have time to cook it that week....but plan on it soon.
Thanks for posting that. Hope all is hunky dory up your way.
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