Smoking herb Lamb

Charbon

Somewhere with new Egg paperwork there was a story about ficticious couple with 2 small numb kids who don't know enough to keep their hands off egg while hot. This is same Egg couple using their first bag of lump after 4 months!. Anyhow they told of cooking a leg of lamb and putting garden herbs such as Rosemary into the egg with the meat for a great flavor. Anyone tried this? I would assume one would not use wood in addition and it would be OK to use fresh rosemary shoots? Alternative would be to cut boneless leg into 2 humongus steaks and sear at high temp?

Prof Dan

Charbon,[p]Don't remember the story about the burned hands, but in answer to your other questions --[p]I use sprigs of rosemary all the time -- just toss 'em on the coals. And I always use them along with wood chunks, but I really like smoke flavor.[p]My favorite leg of lamb recipe is the butterflied boneless version -- marinate it well. Get the Egg up to 350. 12 minutes on a side. Let it rest 10 min., and then slice thin across the grain. [p]

bbqbeth

Charbon,
also use rosemary stems as skewers for shish ke-bob...
works beautilfully.. from lamb, seafood to chicken..
Enjoy!

BlueSmoke

Prof Dan,[p]When's dinner? I'll bring the egg-lemon soup.[p]Other good additions I've found are juniper berries (small handful) and fresh oregano sprigs.[p]Ken