Boneless Leg of Lamb for Easter

Unknown · March 2008

Any tried and true great methods to cook the "leg on the egg"! Do appreciate your help! Nancy

BENTE · March 2008

Chef Nancy,
here yo go[p]
Lamb, Leg, Dos Huevos
[p]1 approx. 5 lb. leg of lamb
3 Tbs lemon juice
1 Tbs curry powder
1 cloves garlic, crushed
2 tsp salt
1/4 tsp pepper
2 onions, finely chopped
1/2 cup dry vermouth
1/8 cup water (add water last, not too much)

1 Directions:
2 Preheat Egg to 450 degrees
3 Sprinkle leg with lemon juice
4 Mix garlic, curry, salt and pepper with water to make a paste
5 Spread the paste over the top of the leg of lamb (with the leg fat side up).
6 Place lamb on rack in vrack.
7 Place v-rack on grid for 30 minutes at 450.
8 Remove v-rack and place it in a drip pan, then put it back on the grid, lowering the Egg temp to 350 in the process.
9 (if you add water to the bottom of the pan – clean up will go a lot smoother and it really cuts down on smoke, etc.)
10 Remove the lamb from the oven and slowly pour vermouth over the top so as not to disturb onion.
11 Return lamb and cook until meat thermometer reads 145
12 degrees for medium (at the wide end of the leg).
13 Let lamb sit for 10 minutes prior to slicing.

Recipe Type
Main Dish, Meat

Recipe Source
Author: Dos Huevos[p]Source: BGE Forum, Dos Huevos, 01/16/06

happy eggin
tb

DobieDad · March 2008

Chef Nancy,

Here is one I did using lamb shoulder. I've often done it with a boned leg as well.

The stuffing of parsley, sun dried tomatoes, garlic and a few other things nicely accents the flavor of lamb!

Good luck!

DD

http://playingwithfireandsmoke.blogspot.com/1993/02/lamb-stuffed-shoulder.html

Unknown · March 2008

BENTE,[p]Thanks! Sounds good, but I wonder if the family will freak out about curry for Easter! Recipe looks wonderful though and thanks! Nancy

BENTE · March 2008

Chef Nancy,
by the way over at The New Forum you might get a couple more choices but if the curry is a problem try this one:[p]Lamb, Leg, Boneless, Butterflied, Greek-Style, Qbabe

A tasty garlic and herb paste gives this roast a wonderful flavor.
[p]1 7 Lbs. Leg of Lamb, Boneless
3 Tbs. Oregano, Fresh, Minced
1 Clove fresh garlic, minced
Salt/Pepper to Taste
1 Whole Lemon, Juiced
1 tsp kosher salt
1/2 Head Garlic, Slivered
1/2 tsp fresh rosemary, minced
6-8 Cloves roasted garlic, minced
1/4 cup olive oil (or up to 1/2 cup, if needed)

********Instructions*******
1 Finely chop the head of garlic and sprinkle with salt. Mash the head of minced garlic, the roasted garlic, and the salt together to make a paste. Add oregano and rosemary and continue to mash until incorporated. Put the garlic oregano paste into a small bowl and add the lemon juice and olive oil. Add salt and pepper to taste.
2 Put the lamb on a platter and trim any excess fat. Cut the lamb in half lengthwise so you have 2 large pieces. Cut slits in the meat and push the garlic slivers inside. Rub half of the garlic-herb paste all over each section and season with salt and pepper.
3 Roll up each piece and tie with butcher's twine to hold the roasts together. Slather the outside of the rolled roasts with remaining garlic-herb paste. Slather the outside of the rolled roasts with remaining garlic-herb paste.
4 Sear the lamb roasts directly on a hot grill for about 2-3 minutes per side. Set up the egg for indirect cooking and let stabalize at 300° - 325° dome temperature. Place roasts in a v-rack over a drip pan and cook for 20-25 minutes per pound, until they reach 130° internal (for medium-rare).
5 Let rest for 15-20 minutes, then serve.

Recipe Type
Main Dish, Meat

Recipe Source
Author: Qbabe[p]Source: BGE Forum, QBabe, 03/05/05

Happy eggin
tb

Roudy · March 2008

Nancy,

You may not want such an exotic cook for Easter, but here's my favorite leg o lamb recipe:

1 x 4-5 pound boneless leg of lamb
1/2 C chopped fresh cilantro
1/4 C minced ginger
1/4 C minced garlic
1/4 C ground cumin
1/4 C cayenne pepper
2 Tbsp ground coriander
2 Tbsp ground cardamom
1 Tbsp ground cinnamon
1 Tbsp ground cloves
1/4 C kosher salt
1/4 C olive oil
1/2 C plain yogurt

Flatten the boneless leg of lamb so that it's uniform - about 3 inches thick. Combine all of the remaining ingredients and mix well. Rub all over the lamb, place in a roasting pan, wrap with plastic wrap, and refigerate for 1 to 3 hours. Cook direct on a raised grill at 300-350 until about 125 F for medium rare. Allow to rest off the grill for 10-15 minutes before carving and serving.

This is taken from License to Grill by Schlesinger and Willougby.

Roudy

Michael B · March 2008

Chef Nancy,
The recipe as I found it:[p]Butterfly Leg of Lamb [p]1 5- to 6- pound leg of lamb [p]Marinade:
1 or 2 cloves of garlic, minced
1 teaspoon salt
1 teaspoon fines herbs
1/2 teaspoon pepper
1/2 teaspoon dried thyme, crushed
1/4 cup grated onion
1/2 cup salad oil
1/2 cup lemon juice [p]The day before:
Bone leg of lamb and slit lengthwise to spread flat like a thick steak.
Thoroughly mix remaining ingredients in a blender.
In a glass baking dish, in the refrigerator, marinade meat overnight, turning a couple times.
Remove meat and heat remaining marinade on stovetop.
Insert two long skewers through meat at right angles.
Roast over medium coals 1 & 1/2 to 2 hours turning every 15 minutes Ôtill medium done, basting at each turn.
Allow to rest 10 minutes then remove skewers and cut across grain. [p]Notes:
I marinade this in a plastic baking bag with all the air squeezed out, so I don't worry about turning.
I cook this direct at 350 degrees dome, turning and basting every 30 minutes, to an internal temp of 130 degrees.

Boneless Leg of Lamb for Easter

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