BUTTERFLIED LEG OF LAMB?

Toronto James

I am planning a party Saturday and want to do a boned / butterflied leg of lamb.[p]How long, how hot, ...[p]As always any advice would be great.[p]Best,

Smokey

<p />toronto james,[p]Chek the link for Balsamic/Garlic/Rosemary Lamb. The technique would probably be similar.

Unknown

Smokey
[ul][li]Balsamic/Garlic/Rosemary Lamb[/ul]

BillT

toronto james,[p]One cook doesn't an expert make, but I have done one deboned leg of lamb. I didn't roll the leg but instead put the leg, hole running vertical, on the grill and cooked direct at about 325 for 45 minutes. I removed at 140 and let sit before carving. Best lamb I have ever eaten. The leftovers, and the bone (smoked), were used in a stew that was wonderful.[p]I sought help in how to bone from this forum but the butcher did it quickly and without charge so I can't help here.[p]BTW I did use a modified version of the afore mentioned recipe and would recommend.[p]Bill T

djm5x9

<p />TJ:[p]I cook mine as Bill does in the 325º/350º range but pull it when the internal is about 125º resting in a glass pan covered with foil resting for about five minutes.[p]Many times I marinate the lamb in liberal amounts of olive oil, fresh lemon juice, crushed garlic, oregano, salt and pepper. Other times a quick rub with salt and pepper is all I use. The lamb is rolled and placed in the preheated cooker. The nice thing about boneless lamb is that it slices easily. Left overs make great sandwiches.[p]For sides, in addition to the bakers, are Vidalia onions in the foil.

Unknown

djm5x9,[p]
Duck??? ;-)

djm5x9

<p />Scottie:[p]Here you go! Remember, low and slow! (smilie thingie)
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