Lamb On!

GrillMeister

<p />I just TRex'd an open leg of lamb after marinating in a variation of what BillT posted earlier. I added more fresh garlic to it and then sprinkled granulated garlic on both sides after a few hours in the marinade.[p]I seared this one for 3 minutes a side at 650 and I tossed in a few sprigs of fresh rosemary before plopping it on the grate. It's resting now while I bring the temp down to 325 for a roast till med-rare. I'll baste it with some leftover marinade and toss in a few more rosemary sprigs when I put it on. [p]I'm going indirect by placing the roasting pan on 3 fire bricks.[p]Happy Easter![p]GrillMeister
Austin, TX

Mark Backer

GrillMeister,[p]That looks great. What's your address again?

GrillMeister

Thanks. Come on out to..[p]Austin, Texas...Home of the Texas Eggfest![p]It's worth the drive![p]Drive a little, Eat a lot!
[ul][li]Texas Eggfest Website - Register Today![/ul]

The Naked Whiz

GrillMeister,
I did a boneless leg of lamb also. I stuffed mine with a combination of spinach, feta cheese, mint, garlic, salt, pepper, bread crumbs, milk, egg, and onion. Nice! The recipe made about double what I could stuff into the lamb, so I'm going to use the remains in chicken breasts. Can't wait for that either![p]TNW

GrillMeister

The Naked Whiz,[p]That sounds good too. Can you post that recipe.[p]Cheers,[p]GrillMeister

The Naked Whiz

GrillMeister,[p]Greek Style Stuffing For Lamb[p][li]6 oz package of spinach leaves, coarsely chopped
[li]1/2 cup chopped fresh mint leaves
[li]1 tsp ground black pepper
[li]1 tsp kosher salt
[li]4 cloves garlic, minced or crushed
[li]1/2 cup black peppercorn feta cheese
[li]1/2 cup diced onion
[li]1 cup dried breadcrumbs
[li]1/2 cup milk
[li]2 eggs[p]Combine all ingredients and stuff into a boneless leg of lamb. For a 3.25 pound leg, this was about twice as much as you need. Roast stuffed leg of lamb at 325 degrees until internal temperature reaches what you like for lamb.[p]TNW

GrillMeister

The Naked Whiz,[p]
Thanks! We'll give that a try next time.[p]Cheers,[p]GrillMeister

crkscrw

GrillMeister[p]I also did a marinated, butterflied leg o'lamb--garlic, rosemary, olive oil, dijon mustard and red wine. Direct at 350 on a grid extender, but at the end found it didn't have the sear I wanted so I pulled the extender and put on the next level at higher heat for a couple of minutes. Ended up being a little more done than I wanted, but turned out okay despite bass-ackwards process. Next time I'll definitely T-rex!

GrillMeister

crkscrw,[p]Mine turned out great. I'll post some pics when I get a chance. Mrs. GrillMeister did not care for the balsamic vinegar in the marinade, so I won't be doing that again. I think I'll swap it for some red wine.[p]TRex is the way to go.[p]Cheers,[p]GrillMeister