Leg o' lamb

I like them either stuffed or not. Just be careful, IMHO after 137-142F and they will gain 3-5 degrees they tend to get dry for my tastes. I like to cover the stuffed ones with bacon, helps keep them moist.




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





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

Two weeks ago I did the "Leg of Lamb" recipe on the recipes link of the cookbook page. It was excellent-not too "seasoned" and not too "lamby", I thought it was a good balance of flavor... we loved it.

Bill

Hey Michelle,

I totally forgot about your's. Cecil,
Please ignore my previous reply.

Steve

That one we cooked at your place wasn't all that slow and still very nice.

DOug

Cecil, I have a recipe in the Cookbook section of this Forum. It is titled "New Zealand Leg of Lamb". It is a fantastic recipe and very easy - have cooked it a couple of times and non-lamb people loved it.

biggest pitfall roasting it is overcooking it, as it goes from raw to medium rare lamb is sweet tasting but quickly goes to mutton tasting as it goes to medium and on. i like a hard sear and rare to med/rare for roast and kabobs. favortite ways to cook it are kabobs, sfeeha(meatpies), stuffed grape leaves, country cobbler, lamb and apricot stew, all are good in the egg. lamb is cheap around here right now, might pick some more up for the weekend

John,

It was the pomegranate glaze one that caught my eye. Really nice!

Steve

Doug,

That was a leg rack

Steve