Greek Style Leg of Lamb

tmEGGer

I had looked at QBabe's greek lamb recipe and saw a recent post, so I took some tips from each.[p]4# boneless leg o' lamb. Marinated for over an hour. Olive oil, lemon juice, lemon zest, honey, garlic, salt, pepper, Tsunami Spin and lots of oregano. Instead of untying the roast and coating the inside, I just worked some of marinade and garlic chunks into the middle of the roast with my fingers. [p]After the marinade, I coated with oregano and Tsunami Spin. It went on a raised grid, direct, over a 325 fire. I rotated the roast once during the cook. I pulled it off at internal temp of 130 for med rare. 20 minute rest and sliced about 3/4 in each. Excellent![p]It was perfectly med rare and the flavor was great. I will use a little more salt next time, since it did need it to draw out all those great flavors. [p]

Clay Q

NutmEGGer,
Fantastic! Lamb is underrated and still carries a negative impression with a lot of folks. They don't know what their missing! I have preferred the tender, sweet richness of lamb for my grilling and smoking for years. My wife and her family have always eaten lamb being of Greek descent. Cook it like beef, it's more tender. My cousin buys lamb on the hoof that are ribbon winners at the Wisconsin State Fair and I get a piece of the action. OK, it's expensive- but that makes it more of a delicacy. Thanks for sharing your leg-o-lamb with us.[p]Clay

Prof Dan

NutmEGGer,[p]How long did it take? Thanks.

QBabe

NutmEGGer,[p]Glad you liked it! It's a favorite around here....[p]As a matter of fact, we had a Chile Rubbed Rack of Lamb with Pumpkin Seed Sauce tonight that was super (a Paul Kirk recipe). Served it up with a Parsnips Puree over a bed of Spinich with Lemon and Garlic.[p]Fantastic![p]Tonia
:~)