How to cook lamb (boneless butterflied leg)?

ColAngus

Do I cook this direct or indirect? Is this more like a steak or low and slow butt?

Carolina Q

Good thread on boneless leg of lamb...

http://eggheadforum.com/discussion/comment/1963216#Comment_1963216

ColAngus

Thanks!

Theophan

l cook them direct, like a thick steak.  It was years ago, before I learned about reverse sear, but if I do it again, I'd reverse sear it.  Here's a recipe I got decades ago from the now defunct Gourmet magazine, and it was wonderful.  I never broiled it, but grilled it over charcoal, and to internal temp, probably 120°, though I don't remember:

Marinated Butterflied Leg of Lamb

7 lb. leg of lamb, butterflied 

3 cups dry red wine 

1/2 cup olive oil 

2 onions thinly sliced 

1 carrot thinly sliced 

2 Tb thyme 

6 parsley stems 

2 bay leaves crumbled 

2 garlic cloves crushed and minced 

2 tsp salt 

1/2 tsp pepper 

Have the butcher bone and butterfly a 7-pound leg of lamb and pound it to an even thickness.

In a large ceramic or glass dish combine the marinade ingredients, add the lamb and let it marinate, covered and chilled, turning it occasionally, for 1 to 2 days.

Drain the lamb, pat it try with paper towels, and fit it into a basket grill, or use large skewers to keep it flat. Broil 3" from heat for 10 minutes on each side for medium-rare meat. 

Transfer the lamb to a cutting board, let it stand for 10 minutes, and cut it diagonally into 1/2" slices. Arrange the slices on a heated platter and garnish the platter with watercress.

ColAngus

Well, that was a disaster. That cut of meat was full of fat... the whole bottom was fat. When that thing went on the grate, nothing but flames.

20stone

If you have a grinder, fatty lamb makes an awesone kabob

gdenby

ColAngus said:

Well, that was a disaster. That cut of meat was full of fat... the whole bottom was fat. When that thing went on the grate, nothing but flames.

Hope it didn't go to waste.

A reasonable plan B might have been pull it off,  and while cutting away the excess fat, let the dome temp drop to 250 ish. Even raised, direct, the meat will be getting about 400F in IR. The outside will sear and even crisp, but leave the inside rare, which most people prefer for lamb.

fishlessman

made kofta kabobs lat week from a boneless leg. betting it was nearly 40 percent fat that had to get cut off. never seen one so fatty.

PatrickJ117

FYI---huge diff in taste of US lamb and Australian...if you can find US, worth the investment