First go at leg of lamb.

apinion · April 2015

Had my first attempt at a 7 lb leg of lamb from RD. Olive oil, lemon juice, rosemary, garlic for the wet rub.

Put it on direct at 375 ish. Pulled at 131 and let it rest.. In hind sight I should have pulled at 126 probably. It was a bit too done for my liking, but it was still delicious. The best part was the crust and the drippings from the rest. MmmMmmM.

Image: http://i3.photobucket.com/albums/y81/pinionlc/Big%20Green%20Egg/IMG_20150408_192850544_HDR.jpg

Image: http://i3.photobucket.com/albums/y81/pinionlc/Big%20Green%20Egg/IMG_20150408_212420267.jpg

Image: http://i3.photobucket.com/albums/y81/pinionlc/Big%20Green%20Egg/IMG_20150408_212627294.jpg

Richard Fl · April 2015

You knocked that one out of the park. If you are advertursome try some zaatar and more rosemary. I grow my own rosemary and like to use the branches for smoke.

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

theyolksonyou · April 2015

Looks good from where I'm sitting! Never tried lamb on the egg. Not sure the fam would tolerate.

apinion · April 2015

Only the second time I've ever tried lamb. The first was at Fogo de Chao and it wasn't for me. I guess I've grown up a bit.

Zaatar, eh?

st¡ke · April 2015

Skip the direct part of the cook and you can control temps much better. Let the leg dry a couple days unwrapped in the fridge, and go longer with a decent roast temp instead of searing. Better crust

but honestly, that looks perfectly good to me man

SmokeytheEGG · April 2015

Looks awsome. Been eying a leg of lamb at ingles. Got to pull the trigger on one.

4Runner · April 2015

Great looking. I need to give this a go.

http://eggheadforum.com/discussion/626840/easter-leg-lamb

SGH · April 2015

Looks good to me man. I'm with you on pulling a little earlier though. I like lamb heavy on the rare side. 120ish if you will. Again, great cook.

st¡ke · April 2015

Even pulling at 120 means you'll have plenty of medium and well done portions for the philistines. The thinner portions of the leg will be more done than the greatest thickness will be

nolaegghead · April 2015

Looks perfectly good to me. I do like my lamb rare, but I also love the burned lamb crust, so I often cube it up into kabobs. We did a rolade lamb for easter last weekend and I cooked it at 132F (had all kinds of port soaked raisins, feta, etc inside a butterfly wrapped up) overnight, then blasted it on the egg. Was very popular at the family easter dinner, although that's not saying much since SWMBO'd crazy sister overcooks all her meat (no blame on her, he's had brain surgery for epilepsy and is a bit nuts, although she can kill it on casserole). However, I ramble. Nice job.

apinion · April 2015

Nola, you're a night owl much like myself.

nolaegghead · April 2015

You work the night shift, I play the night shift! I have sleep issues, I don't sleep much, my mind is racing at night. Nice job on the cook!

apinion · April 2015

Gracias good Sir. I do enjoy getting paid to surf with my egg buddies.

First go at leg of lamb.

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