Grilled lamb...wow

Cat

[p]I did a butterflied hunk o' lamb leg on the small Egg last night. Marinated for a few hours in crushed garlic, lemon juice & zest, soy, olive oil & thyme. Put it on when the dome temp hit 550: seared 5 minutes on each side, then shut both vents & gave it 2 minutes more on each side. After a 20-minute rest it was nicely crusty outside & perfect medium rare inside.[p]When the lamb was done I grilled some asparagus. Heaven. [p]

Spin

Cat,[p]Glad to see you're back. I definitely need to move to the Big Apple . [p]Spin

Cat

Spin,[p]You & Sue have an open invitation to dinner, anytime.[p]Cathy

char buddy

Cat,[p]Give us the amount of rushed garlic, lemon juice & zest, soy,
olive oil & thyme, you used, please.[p]thanks.

Cat

char buddy ,[p]It was a 2.5 lb. piece of lamb, & the marinade measures were kinda approximate...3 large cloves garlic, 1/2 a large lemon (zest & juice), maybe 2 Tbsp soy & 3-4 Tbsp oil, a Tbsp of fresh thyme leaves. I mashed everything up in a mortar...great outlet for aggression. ;-}[p]Cathy

Sundown

Cat,
Dang! I wish you would stop doing things like this post on the lamb. Gonna try it this week I hope.
Ribs been cooking at 250* ready to come off soon
The droolin' continues

Frozen Chosen

Cat,This I've got to try. Some questions: Did you leave it butterflied or roll it up? After the 2 minute dwell per side, did it rest at room temp for 20 minutes, or somehow remain on the egg?

char buddy

Cat,[p]Thanks, Cat. I's getting ready to try your ribs again the middle of this week. We got company coming over. I messed up the time/temp the first time.