Leg O lamb

Marc from IL

Here is my first try at leg of lamb on the BGE. Man this stuff is so darn good!!

BBQMaven

That looks really good! How did you cook it?

Richard Fl

EGGcelent looking meal. Thoroughly enjoy lamb myself. Here is my go to marinade for any lamb.

Marinade, Lamb, Richard Fl


INGREDIENTS:
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 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
Marinade

Recipe Source
Author: Richard Howe

Source: BGE Forum, Richard Fl, 2001/05/25



u

stan

That looks great. I egged a leg of lamb Monday and made lamb stew with the leftovers. The meat melted in my mouth.

Marc from IL

I did 350 indirect to 130 then pulled a coverd for about 15 min. I made butter paste with some of my favorite seasoning and couple strips of bacon.

Marc from IL

Thank Richard. I will file this and try it sometime. Sounds great!

Marinade, Lamb, Richard Fl


INGREDIENTS:
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 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
Marinade