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Easter Leg of Lamb

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GrillMeister
GrillMeister Posts: 1,608
edited November -1 in EggHead Forum
The rain has stopped and the egg is already 300 degrees. I've got a boneless leg of lamb that has been marinating since last night in olive oil, red wine, rosemary, sage, garlic, sea salt, & pepper.[p]I'm getting ready to toss it on butterflied for a quick sear.[p]It's my first, so I'm keeping my fingers crossed.[p]Happy Easter to all.

Cheers,

GrillMeister
Austin, Texas
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  • davidm
    davidm Posts: 64
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    GrillMeister,[p]By now you know that this is a can't-miss proposition. The butterfly gives you an uneven layer on the grill, so you get some rare, some medium-well, to satisfy everyone, and there's plenty of nicely charred surface area.[p]It's fast, elegant and tasty and has served me well both on the Egg and in my pre-Egg days in the oven before that![p]Let us know how your guests liked it!
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  • captaincraigb
    captaincraigb Posts: 58
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    GrillMeister, How did it turn out? I have one that I am dying to try(about 5lbs) looking for help.

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