Boneless Leg of Lamb recipe

Unknown

Does anyone have a good one. Sam's club has a bunch of these and I have always wanted to try it. Looking for method, wood type, temps, any other recommendations.[p]Thanks[p]Mav

Michael B

Maverick,[p]Butterfly Leg of Lamb [p]1 5- to 6- pound leg of lamb [p]Marinade:
1 or 2 cloves of garlic, minced
1 teaspoon salt
1 teaspoon fines herbs
1/2 teaspoon pepper
1/2 teaspoon dried thyme, crushed
1/4 cup grated onion
1/2 cup salad oil
1/2 cup lemon juice [p]The day before:
Bone leg of lamb and slit lengthwise to spread flat like a thick steak.
Thoroughly mix remaining ingredients in a blender.
In a glass baking dish, in the refrigerator, marinade meat overnight, turning a couple times.
Remove meat and heat remaining marinade on stovetop.
Insert two long skewers through meat at right angles.
Roast over medium coals 1 & 1/2 to 2 hours turning every 15 minutes ‘till medium done, basting at each turn.
Allow to rest 10 minutes then remove skewers and cut across grain. [p]
I marinade this in a plastic baking bag with all the air squeezed out, so I don't worry about turning.
I cook this in the Eg, direct at 350* dome, turning and basting every 30 minutes, to medium.

Unknown

Maverick,[p]Here is one way I like to do them. Season Greetings![p]Lamb, Leg, Boneless, Stuffed, Richard


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




Preparation:
1 Insert several pieces of whole garlic into the exterior of the meat. Marinate the leg of lamb 4-6 hours in the refrigerator. 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 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 140°F
3 Let rest 15-20 minutes as the temperature will creep up 5°F or so.
Marinade
Preparation:
1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
3 Soy sauce may be added for optional flavor.,
4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
5 Save the rosemary twigs for smoke!


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 08/31/07



Happy

Rick's Tropical Delight

<p />Maverick,
make sure to use some cool looking skewers and take some pix[p]

Roudy

Maverick,[p]I'm a big fan of all of the cookbooks by Schlesinger and Willoughby. Their "License to Grill" book has the following and it's wonderful if you like the complex flavors of Indian food:[p]Tandoori Style Roast Leg of Lamb[p]1 - 4 to 5 pound boneless leg of lamb
Salt and Pepper to taste
1/2 C roughly chopped fresh cilantro
1/4 C minced ginger
1/4 C minced garlic
1/4 C ground cumin
1/4 C cayenne pepper
2 Tbsp ground coriander
2 Tbsp ground cardamom
1 Tbsp ground cinnamon
1 Tbsp ground cloves
1/4 C Kosher salt
1/4 C Olive Oil
1/2 C plain yogurt[p]Using a mallet or heavy frying pan whack the lamb at the thicker points until it is about 3 inches thick all over.[p]In a medium bowl combine all the remaining ingredients and mix well. Rub the lamb all over with this spice mixture place it in a roasting pan, cover it with plastic wrap, and refrigerate for 1 to 3 hours.[p]Cook lamb direct at about 350-400 for about 15 minutes per side for medium-rare. Remove when the internal temperature hits 124 F for medium-rare, slightly higher for medium.[p]Allow 15 minutes rest time for juices to re-absorb and thinly slice and serve.[p][p]Roudy