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Leg Of Lamb

Citizen QCitizen Q Posts: 484
edited 7:00AM in EggHead Forum
Went with a variation on Big Daddy's Boneless Rolled Leg (up above in the new recipes setion)last night, dee-freakin-licious!! Started by de-boning an 8.75# semi-boneless Australian leg, stickin to the Atkins Diet, so I omitted the flour and used finely ground pine nuts instead and oriental five-spice instead of ginger. I also added some rosemary. The paste was a bit thin so I thickened up with about 2 Tbs of Adobo powder. I think I flattened it out too much, because the paste was barely enough to cover the inside, so after I rolled and tied it, I just gave the outside a good shake of McCormack's Bon Appetit Seasoned Salt. A heaping handful of beer-soaked mesquite and half of an old onion, to flavor the fire. A V-rack over firebricks and a drip pan at 350 for about 2+1/2 hours to 154 internal. I stuck the bones down on the side for about an hour so the pup wouldn't feel neglected, Lord knows she ain't gettin none of the meat. [p]Best lamb I have ever tasted. I was thinking of sending some over to the neighbors, after all, 8 pounds is a bit much for just me and the wife, but I'm feeling a little bit greedy now. Looks like the dog is gonna make out better than they will.
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