Help with boneless leg of lamb

RacDawg

I want to cook a boneless leg of lamb this weekend. I've searched the archives and see several opinions as to my best options. I would prefer to "season" it, coat it with mustard and let it go. Is this cut of meat too lean? Thanks for any help that can be offered.

Love Handles

RacDawg,
I usually marinate mine is italian dressing for about 4-6 hrs, then sprinke with a rub and cook at about 300 until the meat gets up to about 125 or 130 degrees. If you marinate the lamb to long, it seems to take on to much of the italian dressing taste. Also, I butterfly the leg , so you can cook it like a steak. See-Yaa

djm5x9

RacDawg:[p]Consider marinating your boneless leg of lamb (removed from netting to expose meat to marinate) in olive oil, lemon, oregano, garlic, salt and pepper. Be generous with your quantities and let it marinate covered in the ice box.[p]Cook at 350º on an elevated grate to an internal temperature of low 120º's and let it rest before being served. Some place the marinated meat in netting to keep the meat rolled up. I simply place it on the grill so it stays together. It is not necessary to turn the meat, but occasionally spoon the remaining marinate over the meat as it cooks.[p]If I want the cook to go faster, I let the meat lie flat on the grill. Use caution here as the thinner meat is going to cook faster and you may over shoot your desired internal. For my taste, leg of lamb is best on the medium rare side and served with tadzeki sauce.[p]Pictured is leg of lamb in netting, Vietnamese eggplant, and Portobello mushrooms.[p]
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Marvin

djm5x9,
I certainly agree with the marinade, but I would first butterfly the leg so it was stretched out. It's about 2 inches thick and can be grilled at 450-550 until the internal temp is as everyone else has stated. The leg, whether butterflied or not, is too lean to cook lo-n-slo. Either roast as suggested or grill hot as I mention here. Enjoy.

djm5x9

Marvin:[p]The boneless leg of lamb is butterflied and gives the option of a coiled roast or laid out flat on the grill. The advantage of the coiled roast is that it gives more depth for more rare to medium rare meat. Naturally, the boneless leg laid out on the grill is best if you like lamb cooked to a higher internal.[p]
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fishlessman

djm5x9, i do the same thing with one exeption. i like a good char on the outside and get this with a sear dirrectly on the coals. dig a hole the size of the roast and get the lump red hot, take the net off the roast and drop it in the fire, turn over after 90 sec and sear the other side. grill direct on raised grill at 325 to 350 until internal temp is 122. if roast wont stay together after sear, i will retie.
you need long tongs for this as the flames will be high.

djm5x9

fishlessman:[p]You are such an animal! (smilie thingie) I bet that direct sear does give nice flavor. Reminds me of snatching a piece of lamb or pork off of a animal cooking on a spit over coals and having it fall into the fire. Very tasty once retrieved!

fishlessman

djm5x9, when people go camping, they usully bring hot dogs. i usually bring lamb. sear it in an open fire, and place it on a rock that i position in the center of the fire ring to finish cooking. all i need is a knife, fork and a thermometer and the feast is good to go.

Prof Dan

RacDawg,[p]Here is a really simple way to do boneless leg of lamb:[p]Trim the fat off, cross-hatch it with shallow cuts, and marinate in whatever you want overnight [or for several hours].[p]Get your Egg up to 350, with a few wood chunks in there.[p]Grill 12 min on a side at 350. Take it off at 135 degrees internal temp.[p]Wrap it in foil, let it rest 10 min., and slice it across the grain.[p]The resting thing really matters, somehow -- I have tried it both ways, and it gets more tender and juicy. Don't know why.

Julie

RacDawg,
My favorite way to grill a butterflied leg of lamb:[p]Make a slurry of:
Chopped garlic
Chopped fresh sage
Chopped fresh rosemary
Juice of 1 lemon
Olive oil[p]Stud the leg of lamb with garlic. Rub with the above mixture and marinate overnight. Srinkle with salt and pepper before grilling. Grill at 375 - 400 until internal temp of 135 - 140. (I like it on the rare side) Takes about 20 minutes total. Great hot off the grill after resting of course or cold on sandwiches the next day!

RacDawg

Thanks to everyone for the great response. I think I'll have a good shot at success. My wife will certainly appreciate the advice as I'm very prone to try new recipes with guests on the way.