Waldorf Pics & Leg of Lamb Recipe

Pop'nfresh

Yasemin and I had a great time this weekend enjoying the diversity of the food. Every year there is something new to try that just knocks your socks off. That's not to say that "classics" can't be ignored either. It's amazing to see how something as simple as a baked potato or brownies can make you stop and think "How come we haven't tried that yet?[p]To all of you who asked about the lamb, here's the recipe modeled very closely from one of Steven Raichlen's book.[p]-1 leg of lamb, bone in. Ours was about 5.5 pounds for a whole leg. You can get something smaller, look for the sirloin end rather than the shank, but either is good.
-Poke lots of holes, shove slices of garlic and rosemary into the holes.
-Coat with Olive Oil and Herbs de Provence.
-Cook indirect at about 300 until 145 degrees internal. It took us a little over 2 hours to cook at Eggfest. If you cook it too fast or too hot, you will see a large variation of doneness, from raw at the bone to dry and grey outside.
-Let cool about 10 minutes while pouring a nice Shiraz or Zin. [p]You can see a few pictures from Eggfest at
http://www.flickr.com/photos/rsebeczek/sets/72057594129486069/[p]Enjoy.[p]Ron and Yasemin