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Leg of Lamb Roast

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Cajun
Cajun Posts: 147
edited November -1 in EggHead Forum
How Ya'll Are??? Had my BGE for three weeks and filets, chicken, and turkey have been there and all but the turkey were awesome.[p]Went to Costco this AM and came away with two Leg of Lamb roasts. One about 2 1/2 lbs and one about 4 lbs. I put the 4 pounder in the freezer and will experiment on the smaller.[p]I need help here. The smaller is in the frige and I need marinate (sp?) suggestions, rub suggestions, and cooking times and methods. I assume I will put my pizza stone on the grill with a cheap tin foil pan over that to hold the BGE rack with the roast sittin' in it. Also plan to season generously with Tony Chachere's seasoning.[p]Would appreciate any and all help ya'll kin offer
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  • JJ
    JJ Posts: 951
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    Cajun,
    Remove all traces of the fat. Lamb fat uis very bitter. Make about 9 slit pockets and insert a clove of garlic in each. Rub with olive oil and the sub in some rosemary. Cook at 350* for medium about 160*. Sugar maple, pecan, peach, alder any of those woods is a nice additonal to the flavor. Let sit for a few minutes and slice. Real mint jelly goes great with lamb.
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  • Cajun
    Cajun Posts: 147
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    JJ,[p]Thanks for the advise. Will try tomorrow.
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