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Leg of Lamb, no mint jelly sides need apply!

Unknown
Unknown
edited November -0001 in EggHead Forum
Question here about BGE leg of lamb.[p]First off some people don't fo for lamb. I had a friend in Texas who once told me, "In Texas we wear wool but eat beef". Enough said, but I do enjoy the furry animal cooked. I grew up with the old fashioned roast leg with green mint jelly and it was ok, but never my favorite. I later learned to butterfly legs and do Indian or Greek versions and cook them like a big flank steak and also enjoy the more pricey ribs whether frenched or just the Tbone style, all good especially rare. [p]Can anyone point me to some succesful tips or postings for taking a whole leg, preferably boneless, and slow cooking it? There's a lot of inherrant fat and that should be good. I always find that traditional herbs like rosemary, oregano and others are great but I am wondering about the timing or process more then what you sprinkle on it. Also, I've done the roll-up version (jelly roll) with a layer of spinach and pine nuts and cheese and it's good but I'm looking for a new EGG version. [p]Thanks in advance![p]Chris AKA Hotfire
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Comments

  • Richard
    Richard Posts: 698
    Hotfire Was Chris Summers, now getting a handle,[p]Not exactly what you asked for, but one H*** of a meal.[p]
    [ul][li]http://playingwithfireandsmoke.blogspot.com/1993/02/lamb-stuffed-shoulder.html[/ul]
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  • Tractor
    Tractor Posts: 288
    Richard, that looks incredible. Gives me an idea for something to do this weekend!
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  • Richard
    Richard Posts: 698
    Tractor,
    Thank DobieDad's travel agent and Thirdeye.
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  • Unknown
    Unknown
    Hotfire Was Chris Summers, now getting a handle,[p]I am third generation Greek and my 'Nona' made the BEST leg of lamb. We do it every Greek Easter in the oven, but I think this year I will do it on the Egg. It makes the best roasted potatoes ever. In fact, I think we roast the lamb for the potatoes. Here is how I think I would do it on the Egg:[p]Indirect - Plate setter legs up.
    Bone in leg on a rack set in a roasting pan on plate setter with a few old knives or metal something to allow air between the pan the the plate.
    Cut slits into meat with a small knife and insert slivers of garlic.
    Rub with olive oil.
    Roast at 325.
    Last hour of cook place 2 inch cubed potatoes in roasting pan and coat with drippings.
    Slice in large chunks with garlic inserts.
    Pass lemon, olive oil, rustic bread and feta.[p]Proof that simple is sublime...[p]Kelly

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  • DobieDad
    DobieDad Posts: 502
    Richard,[p]Hey. I lived and taught there for 5 years.[p]Something good should have come of it....[p]Thanks, Mang!
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  • Richard
    Richard Posts: 698
    DobieDad,
    While in the Navy in Aug '67 spent a few weeks in Sydney. Got a stuffed rabbit fur koala bear about 12-15 inch tall with a music box that played "Waltzing Matilda" Have tried for years to replace it, but to date no luck. Beautiful people!

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  • DobieDad
    DobieDad Posts: 502
    Richard,[p]Well, hell![p]Let's just go see what's available?[p]I can show you some REALLY good places.[p]Be forwarned, outstanding wine is involved.
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  • Richard
    Richard Posts: 698
    DobieDad,
    Do we get side trips to Auckland and Wellington? Which by the way in my time they had no lamb in the restaurants. It was all shipped to the USA

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  • Essex County
    Essex County Posts: 991
    Hotfire Was Chris Summers, now getting a handle,
    I have done many boneless legs of lamb. I prefer to do them hot and fast, even have thrown it right on the coals. But I still haven't done the Dizzy Pig recipe for lamb barbeque. Not what you were looking for but an authentic recipe for the egg.[p]Paul
    [ul][li]Dizzy Pig BBQ Lamb[/ul]
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  • fishlessman
    fishlessman Posts: 34,593
    Hotfire Was Chris Summers, now getting a handle,
    if your thinking of making a low and slow pull i can tell you it makes for a heavey mutton taste. i prefer the sweet taste from a rare to med/rare cooked leg. i was told this couldnt be done years ago, so i went and did it, the flavor was way overpowering cooked this way, i did not enjoy it like i would a faster cooked piece. if your thinking cook it low to maybe 125 degrees internal then sear i think it would be good but ive never tried that. slow cooked lamb fat tastes almost rancid to me so i would cut that off before cooking. if you go for the pull, you need to wrap it at 170 ish internal and continue to cook till it falls apart, add some liquid like seltzer and hot vinegar sauce when wrapping to helpwith some braising.
    [ul][li]pulled lamb[/ul]
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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