Boneless leg-o-lamb?

Madhatter

Any coments on how to cook this baby?

BlueSmoke

Madhatter,
With the Egg, it's hard to go wrong. Assuming the leg has been boned and rolled, you can unroll it and "butterfly" as necessary to make (for grilling) a fairly uniform, flat piece of meat (say,,, 400 degrees direct to an internal temp of 140). Your can leave it rolled and roast it (about 35 minutes to the pound at 300 degrees).[p]If all else fails, you can put stamps on it and send it to me. LOL[p]As to what to do to it, my favorite is still olive oil massaged in, followed by salt, pepper, crushed mint and granulated garlic.

Prof Dan

BlueSmoke,[p]Plus maybe some rosemary. [p]I do 'em 12 min per side at 350 and then let it rest for 6 min and slice thin. Internal temp should be about 135, for med rare.

The Naked Whiz

Madhatter,
You might try the greek stuffing I posted last week. It was quite good. The following makes plenty of stuffing. I had plenty left over (I had a 3.5 pound leg) to use to stuff chicken breasts later on. The recipe I adapted this from called for a 4-5 lb leg.[p]6 oz of packaged spinach leaves
1/2 cup chopped fresh mint leaves
1 tsp. freshly ground black pepper
1 tsp. kosher salt
4 cloves garlic crushed/smashed/minced
1/2 cup black peppercorn feta cheese
1/2 cup chopped onion
1 cup breadcrumbs
1/2 cup milk
2 eggs
olive oil[p]Heat the olive oil in a large frying pan over low/med heat. Add crushed garlic and sautee a bit. Add spinach. Turn spinach with some tongues over and over to coat with oil and garlic. Continue this until the spinach has cooked down and wilted.[p]Remove spinach to cutting board and coarsely chop it. Add all ingredients except milk and eggs, including any left over oil and garlic from the frying pan, to a large bowl. Wisk eggs and milk until uniformly mixed. Add to remaining ingredients and stir thoroughly.[p]Stuff the leg with this mixture and tie it up with string. If you like, coat with more olive oil and the sprinkle on your favorite rub, such as Dizzy Pig Tsunami Spin.[p]Roast at 325 until the meat gets to the temp you like. [p]TNW

katman

Madhatter,
Did one Sunday. Pulled the "netting" back and unrolled it. Stuffed with fresh rosemary, basil and garlic. Salt and fresh ground pepper. Rolled it back up, pulled the net back up. Roased indirect at about 350 till about 150 and then seared all around. Lamb's not my favorite but it was pretty tasty.

fishlessman

<p />Madhatter,
i trex them, sear rest roast on a raised grill. bone in, roast at 325. bone out, roast at 350 either rolled up or butterflied. IMHO lamb should be taken off the grill below 130. i take mine of at 123 if butterflied, and closer to 130 if rolled or bone in. lamb should be served med rare or you are ruining it.