Leg-O-Lamb Dinner

Boatman

Well, I took the advice of knowledgeable folks here and decided not to attempt to butterfly the leg-o-lamb my little honey brought home the other day. Rather I cooked it bone in, on a raised grid platesetter feet up, drip pan, at 300 for about 2 1/2 hours until 140 internal. Used a little mesquite chunk for smoke. Fat Man provided a wonderful meal once again, with the help of you fine friends indeed. I made a simple marinade of EVOO minced garlic balsamic vinegar and S&P. Put it in the fridge for 6 hours. Very tasty and very juicy. Also made twice baked potatoes with sour cream and cheddar, bacon bits on top, inspired by BENTE. As always....thanks guys....you make the call.

Emarf

looks very good and very juicy

BamaBackdraft

Fine looking meal! I would have thought it would have taken longer to reach that temp. Do the twice baked on the grill also?

Boatman

Yes, put a little EVOO and S&P and wrapped in foil. When soft, took off scooped out potato mixed with sour cream and cheddar, sprinkled bacon bits on top. Back on the egg...no foil.

BENTE

i need to try lamb sooner or later but i think i am the only one who will eat it haha taters look good

EgginDawg

Looks fantastic. I love to cook lamb on the egg but my bride will not eat it. THe kids love it so we have to plan to cook it when she's not around. I will definitely cook one like yours for Easter. Being Greek- it's mandatory!