butterflied lamb redux

Unknown · March 2001

Thanks to those who gave me tips on butterflied lamb. Our good butcher at a local farm has organic lambs, the legs smaller than some store bought. He boned a few and wrapped them into a 7 lb. boneless roast, very little fat. We marinated it in olive oil, lemon, and fresh oregano, then in 15 degree weather, we braised it on the BGE at high temp, and after the grill settled down to 350, cooked it with a polder to 126 internal -- perfect medium rare, no hassles cooking, carving, or eating. This was the most perfect, tender lamb we or our guests had ever eaten. Took 20 minutes per pound. -- km

Char-Woody · March 2001

KenM, a fantastic cook...!!
I developed a aversion to the woolies when I had to help debloat and later sheer them lambie pies..!
But these kind of posts might change me mind.
Keep up the fine reports..!
C~W[p]

Unknown · March 2001

Char-Woody, Only thing I forgot to mention was the garlic in the marinade, essential of course! -- km

Char-Woody · March 2001

KenM, Absolutely..After the cookbook, thats the second thing I reach for..!
C~W[p]

butterflied lamb redux

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