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Help with Boneless Leg of Lamb
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GrillMeister
Posts: 1,608
I've got to do a boneless leg of lamb tomorrow and could some ideas. I have loads of garlic and loads of huge rosemary bushes in the back yard.[p]Any ideas? [p]Temp?[p]Direct/Indirect?[p]Cheers,[p]GM
Comments
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GrillMeister,[p]No lamb I've ever tried has beat this one.[p]http://www.biggreenegg.com/index.php?option=com_recipes&Itemid=104&func=detail&id=234[p]Even non-lambie types go wow.[p]mShark
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GrillMeister:[p]I do them direct marinated overnight in olive oil, salt, pepper, garlic, and oregano. I like lamb served with tzadziki sauce.[p]This link will give you more ideas . . .
[ul][li]Lamb Ideas . . .[/ul] -
mollyshark,[p]That sounds interesting. It does not mention what kind of floor you need for those 3 Tbs. Hardwood? Vinyl? Tile?[p]What did you use? Thanks.[p]Ed
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GrillMeister,[p]We only use tile. We have dogs.[p]mShark
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mollyshark,[p]We do too. Was it fine ground floor? Hee.
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djm5x9,[p]Good info! Thanks for the tips.[p]Ed
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Blend in a blender (what else!):
1 tin of anchovies with oil
1 bunch of cilantro
1 head of garlic (peel the cloves)
2 Tbls of fresh rosemary
Enough more olive oil to make a paste
Open up lamb, if it's boneless it's easy, if not remove the bone and lay out flat. Salt and pepper the inside. Spread just over 1/2 paste on the inside, roll back into a tight package. Secure with twine 6 or 7 times arround the circumference. Salt and pepper the outside and spread remaining paste over the outside.
Sear the outside at high temp, cool fire down to 350 and cook indirect to med rare or medium. Be careful not to over cook. You will never taste the anchovies!
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