How to cook some'en: Bonless lamb leg

JLOCKHART29

Just snagged this at butcher with two ribeyes. Now suggestions on what and how to do this now that I got it?

Richard Fl

Mad Max and Ross in Ventura did some lamb last few weeks using a meditterean seasoning called zaatar.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=857338&catid=1 or Ross's version.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=858749&catid=1


I like them this way unstuffed

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=626840&catid=1


Or stuffed

Lamb, Leg, Boneless, Stuffed, Richard Fl




INGREDIENTS:
1 3 1/2-5 Lbs Boneless Leg of Lamb
5-6 Pieces Bacon
Salt/Pepper to taste
2-3 Twigs Fresh Rosemary
Stuffing
1 Pkg Spinach
Garlic, Minced
Olice Oil
Ricotta or Cottage Cheese
Capicola sliced thinly
Mango Chutney
Pignole nuts
2-4 Pieces Apple or Guava Wood for smoking
Marinade
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 Insert several pieces of whole garlic into the exterior of the meat. Marinate the leg of lamb 4-6 hours in the refrigerator. Never more than 24 hours as the lemon juice will cook the meat and make it tough when cooked.
2 Sauté the spinach with minced garlic in olive oil., drain and press liquid out.
3 In the open pocket layer the various ingredients, cheese on bottom, pignole nuts, mango chutney, spinach, capicola.
4 Tie with 4-5 pieces of butcher twine. Place in a "V" rack and layer the bacon on top. Add the rosemary twigs on top of the bacon.
Cooking:
1 Get BGE set up indirect, plate setter legs up, drip pan, 350°F. Add smoking wood
2 Cook for 1 1/2 -2 hours, looking for an internal temperature of 140°F
3 Let rest 15-20 minutes as the temperature will creep up 5°F or so.
Marinade
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
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2007/08/31

lowercasebill

YOU'RE BACK
raws for rub/marinade



blend the hall out of it and then push the juice out thru a fine seive/strainer inject the juice and save the pulp to rub on









then re-tie it ,,the mesh it comes in has elastic in it so i re tie it with butcher twine







indirect at 325-350 remove at 135 at the very deepest part and let rest for 20 minutes

Misippi Egger

JL,

This recipe is in the Cookbook section on here. I have cooked it several times with fantastic results. I got the recipe from a New Zealand native who lives here now.

New Zealand Leg of Lamb
Description:
I got this recipe from a New Zealand friend, cooked it on the BGE and my wife, who doesn`t like lamb, couldn`t get enough. Later, cooked two legs for a 9 person dinner party. Great reviews. Will share it here for other Eggers.

Ingredients:
3-4 Lb Boneless Leg of Lamb
Irish Butter (kinda pricey)
Sea salt
ground pepper
Dried marjoram
Dried Thyme
Dried oregano
Dried rosemary (optional)
Fresh garlic cloves (halved)
Applewood smoked bacon (2 slices per leg)
Fresh stalks of Rosemary

Instructions:
Prepping the lamb:
Remove the netting, open up the lamb and meticulously remove almost all fat from all surfaces.
Soften about 4 Tablespoons of butter. Mix with equal portions of herbs (may leave out rosemary since you will be cooking on it in the grill). Liberally cover the entire leg with the herb paste including a crevasses. Make small slits all over the lamb and insert garlic halves. Cover with salt and pepper.
Wrap in plastic wrap and place in refrigerator foe several hours to overnight.

Cooking day:
Prepare the BGE for an indirect cook, place lamb in V-rack on a bed of rosemary branches over a drip pan. Place bacon strips on top of lamb and cover with more rosemary branches. Maintain grill at 350 degrees and cook to an internal temp of 135.
Remove from grill and let rest under foil for 20 minutes.
Slice and be prepared for the onslaught of compliments!

Notes:
For a true Kiwi meal, serve with herb-roasted new potatoes and Fresh (or frozen) English peas with fresh basil and feta cheese added just before serving.
Dessert was peach halves drizzled with honey, caramelized on the BGE and served with a dollop of Mascarpone cheese.

Number Of Servings: 6

Date: Mon 05 Jan 2009 23:17:04 EST Viewed: 1513 times
Author: Misippi Egger (Clark Ethridge)

Doug in Eggmonton

I followed Rebecca's (eeniemeenie)plan this weekend and it was great(I know Rebecca that I still owe you the pictures...). I also did an exotic treatment of lamb shoulder at the nieggara fest and this day that would work with leg.

Doug

eenie meenie

Clark, Do you think you could throw some rosemary twigs on the lump for smoke? Wonder if that would enhance anything. My lamb had very little external or internal fat, but I can only image how succulent it would be with the Irish butter rub both internal and external.

bill, your injection method seems as if it would provide a substantial flavor boost. I used a vacumn marinader device, but would like to compare that with a strained marinade that is injected. Seems as if the later would be better.

So many ways to cook lamb and so little time to have the little spring lambs available.

eenie meenie

I'm still waiting Doug! :laugh:

Hope you do well in the IEC competition at OKC!

FearlessGrill

HI,

I do legs of lamb all the time. I just did a great 6-hour Moroccan leg of lamb dish from the cookbook Serious Barbeque, but I haven't had time to post the cook yet. If you have the book, it's strongly recommended.

My usual standby (I'm Greek, so I often make this for family gatherings) recipe uses fresh lemon, garlic, and dill for flavor, along with a simple rub made from kosher salt, black pepper, oregano, and thyme. I roast indirect at 300 using hickory for smoke until it hits about 130-135 internal, then tent to rest for 10-15 minutes and carve. Full details are posted on our blog at http://www.fearlesskitchen.com/2008/05/recipe-smoked-l.html



Enjoy!

-John

Ross in Ventura

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=858749&catid=1

Ross

lowercasebill

i do like this way. lots of flavor and all thru the meat ..and the 'pulp' makes a great crust.

JLOCKHART29

Preping it now!! Thanks for replys!

Misippi Egger

I think some Rosemary on the coals would definitely impart some aroma. Just having those sprigs on the v-rack smelled wonderful.

Little Steven

Rebecca,

I buy the dried whole Italian rosemary in the plastic bags and use the stems in the lump for flavour. Not sure about fresh.

teve