Newbie needs help

Dukester

Hi all, first post! I plan on egging a 5# boneless leg of lamb today, any suggestions or tips?

Richard Fl

I like to stuff them with spinach, ricotta, various meats and cheeses.

Here is a nice meal.

Lamb, Leg, Boneless, Butterflied, Greek-Style, Qbabe

A tasty garlic and herb paste gives this roast a wonderful flavor.


INGREDIENTS:
1 7 Lbs. Leg of Lamb, Boneless
3 Tbs. Oregano, Fresh, Minced
1 Clove fresh garlic, minced
Salt/Pepper to Taste
1 Whole Lemon, Juiced
1 tsp kosher salt
1/2 Head Garlic, Slivered
1/2 tsp fresh rosemary, minced
6-8 Cloves roasted garlic, minced
1/4 cup olive oil (or up to 1/2 cup, if needed)




Procedure:
1 Finely chop the head of garlic and sprinkle with salt. Mash the head of minced garlic, the roasted garlic, and the salt together to make a paste. Add oregano and rosemary and continue to mash until incorporated. Put the garlic oregano paste into a small bowl and add the lemon juice and olive oil. Add salt and pepper to taste.
2 Put the lamb on a platter and trim any excess fat. Cut the lamb in half lengthwise so you have 2 large pieces. Cut slits in the meat and push the garlic slivers inside. Rub half of the garlic-herb paste all over each section and season with salt and pepper.
3 Roll up each piece and tie with butcher's twine to hold the roasts together. Slather the outside of the rolled roasts with remaining garlic-herb paste. Slather the outside of the rolled roasts with remaining garlic-herb paste.
4 Sear the lamb roasts directly on a hot grill for about 2-3 minutes per side. Set up the egg for indirect cooking and let stabalize at 300° - 325° dome temperature. Place roasts in a v-rack over a drip pan and cook for 20-25 minutes per pound, until they reach 130° internal (for medium-rare).
5 Let rest for 15-20 minutes, then serve.


Recipe Type
Main Dish, Meat

Recipe Source
Author: Qbabe

Source: BGE Forum, QBabe, 2005/03/05

NibbleMeThis

Check out the recipe someone posted today called New Zealand Leg of Lamb in the recipes listed to the right. They posted earlier about how well it turned out for them. I personally haven't tried it yet.

FearlessGrill

Here's one we do a lot. http://www.fearlesskitchen.com/2008/05/recipe-smoked-l.html



Enjoy!

-John