Leg of Lamb

PuppyBreath

Hi All,[p]are there any EggFest 'leg of lamb' recipes out there?[p]sure appreciate it...[p]Pup

Puj

Pup,[p]JJ made his Leg of Lamb at Eggtoberfest 2002. It was delicious. Maybe he'll catch this post and send the recipe your way.[p]Good to see you post,
Puj[p]

drbbq

Puj,
Just bluffing.[/b]

Cajun

PuppyBreath,[p]Here are four recipes submitted by fellow eggers[p]http://biggreenegg.com/recipes/lamb/balmy-rosemary.htm[p]http://biggreenegg.com/recipes/lamb/leg-MPoole.htm[p]http://biggreenegg.com/recipes/newRecipes/lamb0231.htm[p]http://biggreenegg.com/recipes/newRecipes/lamb0234.htm[p]Hope one will suit your needs. Que on

JJ

PuppyBreath,
First of all cut all the fat of the leg. Then cut numerous pockets into the lamb and stuff with garlic cloves and fresh rosemary. Finally rub fresh rosemary well into the exterior of the lamb.[p]Cook at 350º indirect for appx 20 min per pound until the internal temp is 140º. Let rest for about 5 minutes and the serve with real mint jelly.[p]Enjoy!!!

JJ

PuppyBreath,[p]I had a semi-boneless leg of lamb. I think the bone in adds flavor to the meat.

Wise One

JJ, I don't know. That leg-of-lamb you did this year was absolutely the best lamb I have ever had.

Unknown

PuppyBreath,Cooked a 5 pounder boneless this past Sunday,
Marinated overnight in juice of 3 lemons, 1/4 cup olive oil,tons of garlic in little pockets (as mentioned many times )lots of fresh rosemary leaves. Next day ran BGE up to 450F seared 5 minutes on sides, then placed waterbath pan on grill for indirect with second rack over water brought down to 250-275 F and did for 2 hours and small change Internal temp 155F, little to much time but great, made lamb stew with leftovers. Cut lemon peel into small pieces along with rosemary branches for smoke in addition to 2 cups apple chips soaked in smoke box. Washed down with 2001 Rosemont Estates Shiraz Cabernet. Drippings in water bath, 3 cups water, made great base for gravy. Thanks for allowing me to share this wonderfur BGE idea.