RETRY Again Mediterranean Stuffed Leg of Lamb W/Zaatar

Richard Fl

I will apologize for the lack of all pics 'cause photobucket has been acting up this afternoon. 

Lamb, Leg, Boneless, Stuffed, Richard Fl 
 


INGREDIENTS: 
1 3-5 Lbs Boneless Leg of Lamb 
3/4 Pkg 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 
Raisins 
Pignole nuts 
3-5 Pieces Apple or Guava Wood for smoking 
Marinade 
1 cup Italian Salad Dressing 
4-6 Cloves Garlic, Whole 
2-3 Tbs Zaatar--A Meditterean spice mixture 
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 Whole Lemon, Juice From 
Fresh Mint leaves, ( Optional ) 
1/4 cup Soy Sauce, ( Optional ) 

PROCEDURE: 

1. Insert several pieces of whole garlic into the exterior of the meat. Place the marinade ingredients in a bowl and use a stick blender or food processor to puree. Place meat and marinade in a 1 gallon Zip Lock and place in frig for 3-4 hours or overnight, turning a few times Remove the meat from marinade, DO NOT RINSE and proceed to stuff. 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 weave 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 135-140°F 

3. Let rest 15-20 minutes as the temperature will creep up 5°F or so. 

Marinade 

1. This works well for lamb kabobs, legs, rack or shoulders and shanks. 

2. Soy sauce may be added for optional flavor., 

3. If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time. 

4. Save the rosemary twigs for smoke! 

shtgunal3

I've never tried lamb. Yours looks and sounds good.

Ragtop99

Interesting marinade.  Have you tried it on either beef or chicken?