Need help with boneless leg of lamb

Griffin · June 2011

Awhile back I bought a 2.1lb boneless leg of lamb, I think it was after Easter, when it had gone on sale. I vac sealed it and put it in the freezer and forgot about it. The wife found it yesterday and took it out and wants to cook it on the egg....but I have no idea how. I am searching through the cookbook section and using the search function, but was seeing tons of conflicting info. I'll keep reading, but what's the best way to cook it? Indirect? Direct or direct high in the dome? Reverse sear? What temp do I want the egg at and what temp do I want to pull it? And last, but not least, rough estimate of how long it might take? (I know, cook to temp not time, but just a ballpark so I know when to start it) Thanks in advance for all your help. I know it will turn out great with all the help I get from the experienced pros here.

The Naked Whiz · June 2011

Here's how I do them: Stuffed Boneless Leg of Lamb Leg of lamb is very forgiving and very tasty.

Ripnem · June 2011

Griffin,

the only thing I can say is don't sear those things, as they have an elastic sack holding them together which will melt under those high temps.

Don't ask :pinch:

Richard Fl · June 2011

I like them both unstuffed:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=626840&catid=1

Or Stuffed:

Lamb, Leg, Boneless, Stuffed, Richard Fl

INGREDIENTS:
1 3 1/2-5 Lbs Boneless Leg of Lamb
5-6 Pieces Bacon
Salt/Pepper to taste
2-3 Twigs Fresh Rosemary
Stuffing
1 Pkg Spinach
Garlic, Minced
Olice Oil
Ricotta or Cottage Cheese
Capicola sliced thinly
Mango Chutney
Pignole nuts
2-4 Pieces Apple or Guava Wood for smoking
Marinade
1 cup Italian Salad Dressing
4-6 Cloves Garlic, Whole
1/3 cup Sweet or Red Onion, Diced
1/3 cup Rosemary, Fresh Leaves
1 Tbs Black Pepper, Fresh Ground
1 pinch Sea Salt
1/4 cup Balsamic Vinegar
1 Lemon, Juice From
Fresh Mint leaves, ( Optional )
1/4 cup Soy Sauce, ( Optional )

Preparation:
1 Insert several pieces of whole garlic into the exterior of the meat. Marinate the leg of lamb 4-6 hours in the refrigerator. Never more than 24 hours as the lemon juice will cook the meat and make it tough when cooked.
2 Sauté the spinach with minced garlic in olive oil., drain and press liquid out.
3 In the open pocket layer the various ingredients, cheese on bottom, pignole nuts, mango chutney, spinach, capicola.
4 Tie with 4-5 pieces of butcher twine. Place in a "V" rack and layer the bacon on top. Add the rosemary twigs on top of the bacon.
Cooking:
1 Get BGE set up indirect, plate setter legs up, drip pan, 350°F. Add smoking wood
2 Cook for 1 1/2 -2 hours, looking for an internal temperature of 140°F
3 Let rest 15-20 minutes as the temperature will creep up 5°F or so.
Marinade
Preparation:
1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
3 Soy sauce may be added for optional flavor.,
4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
5 Save the rosemary twigs for smoke!

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2007/08/31

gdenby · June 2011

Lamb has some of the most pronounced flavor, and I like to add strong flavors to it.

My favorite was is to make a gremolata paste (chopped garlic, parsley, and lemon zest mixed w. olive oil.) Sometimes I crush some pistachios, and add those to. I open the bone cavity, and put some in there, and re-tied the leg. Then cover the outside, and sprinkle with salt and pepper.

I usually go direct, raised, dome 350. Ball park, .5 hr/lb.

When the interior reaches 145, I raise the temperature to 400. This crisps up the exterior, and renders out a little more fat. Even when cooked to well done, there will be a fair amount of fat still to cut away.

If you want to keep the Egg a little cleaner, put in a drip pan.

Griffin · June 2011

I think I might go with TNW version. Only one problem, I don't have Tsunami Spin. Any advice for a substitute rub?

The Naked Whiz · June 2011

Oh no!!

Griffin · June 2011

I do have DP Coarse Dust, Jamaican Firewalk, Swamp Venom, Raging River and Red Eye Express plus a cupboard full of spices.

The Naked Whiz · June 2011

Tsunami spin has a sort of middle eastern sort of character to it. Imagine lamb in a Lebanese restaurant. But I'm sure any rub that says it will go with lamb will work out. If you have any 5-spice, that would work also.

snake701uk · June 2011

Dust all over with cumin. You don't need much but with lamb is perfect.

Misippi Egger · June 2011

Jason, I placed a recipe for Leg of Lamb in the Recipe/Cookbook section of the Forum - "New Zealand Leg of Lamb". It was given to me by a New Zealander friend

and who better than a Kiwi to know how to cook lamb. I have used this recipe several times and have found it to be simple yet impressive to guests!

Good luck with your choice and post results :woohoo:

Need help with boneless leg of lamb

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