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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Stuffed Leg of Lamb (lots of pics)
Griffin
Posts: 3,740
As I said yesterday, my wife had found a leg of lamb in the freezer that I had stashed in there after Easter and she wanted to try it out. After much research and suggestions, I decided on following The Nakid Whiz's recipe for stuffed leg of lamb with spinach, tomato basil feta cheese and toasted pine nuts.
The wife caught some shots of me in action.
Ready to roll up
Rolling it up, this part was messy and I didn't do such a great job. Think I had too much stuffing going on.
The recipe did call for DP Tsunami Spin, but since I don't have any, I subbed in Cavendar's Greek seasoning. Told you it was messy.
Onto the egg at 350 direct with a raised grate and some apple wood chips for a hint of smokey flavor.
I didn't pay any attention to time. I forgot to look at a clock when I put it on, so I have no idea how long it took. When my Thermapen registered 135, I pulled it off and let it rest. Here it is sliced up, nice and medium rare.
Plated up with some mushroom couscous and a little salad. Had a nice glass of red wine to go along with it as well.
The wife and I thought this was a big hit. I think next time I might let it go a little bit longer and if I use Cavendar's again, I think I would apply a bit more as I really couldn't taste it. I think I would also use a bigger leg of lamb. This one was only 2.1 lbs and it made it kind of challenging trying to stuff it and roll it up. Might have been better to cut it into pieces and grill it up another way, but we wanted to try this recipe. We will definitely do it again and have people over. Kinda has that "Wow" factor that would impress.
Thanks for looking and a big thanks to The Nakid Whiz!
The wife caught some shots of me in action.
Ready to roll up
Rolling it up, this part was messy and I didn't do such a great job. Think I had too much stuffing going on.
The recipe did call for DP Tsunami Spin, but since I don't have any, I subbed in Cavendar's Greek seasoning. Told you it was messy.
Onto the egg at 350 direct with a raised grate and some apple wood chips for a hint of smokey flavor.
I didn't pay any attention to time. I forgot to look at a clock when I put it on, so I have no idea how long it took. When my Thermapen registered 135, I pulled it off and let it rest. Here it is sliced up, nice and medium rare.
Plated up with some mushroom couscous and a little salad. Had a nice glass of red wine to go along with it as well.
The wife and I thought this was a big hit. I think next time I might let it go a little bit longer and if I use Cavendar's again, I think I would apply a bit more as I really couldn't taste it. I think I would also use a bigger leg of lamb. This one was only 2.1 lbs and it made it kind of challenging trying to stuff it and roll it up. Might have been better to cut it into pieces and grill it up another way, but we wanted to try this recipe. We will definitely do it again and have people over. Kinda has that "Wow" factor that would impress.
Thanks for looking and a big thanks to The Nakid Whiz!
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0 • Off Topic Disagree Agree LikeLeg of lamb is high on my "to do" list
Shane
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0 • Off Topic Disagree Agree LikeI am not any good at "stuffing" / rolling type recipes usually either.
My motto: The messier it is, the better it tastes. Applies to ribs & stuffed lamb & all kinds of foods.
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0 • Off Topic Disagree Agree LikeRaleighGuy, Mr Holloway - Go ahead and try it. It's really flavorful.
LoisLane - come on over, but its quite a drive from GA to TX.
TNW - thanks. That means a lot coming from a pro like you. You inspired me on this cook and I wanted to do it and you justice by doing my best. You are right, better to make a mess than not have enough stuffing.
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Griffin's Grub
You can also find me on Facebook.
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0 • Off Topic Disagree Agree LikeGO COWBOYS! (sorry couldn't help but notice your shirt)
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0 • Off Topic Disagree Agree Like+1 on the Cavendars
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0 • Off Topic Disagree Agree LikeLarge/Mini owner
Griffin's Grub
You can also find me on Facebook.
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