How To: Crispy Skinned Lamb

i looked through the 51 leg of lamb recepies i have and the only one that i though looked like something that might be what you want is this:





Lamb, Leg, Julia Child


Leg of lamb (4 to 6 pounds)
1 clove garlic, peeled and sliced
4 fresh mint leaves (or dried rosemary)
3 Tbs olive oil
2 Tbs vinegar
1 tsp Worcestershire sauce
1 tsp paprika
1/2 tsp salt
Pepper
2 Tbs sugar
Flour
********SAUCE FOR LEFTOVERS*******
3 Tbs butter
3 1/2 Tbs flour
1/2 Tbs dry mustard
1/2 tsp curry powder
1/4 tsp paprika
1 1/2 cups beef stock
3 Tbs sherry



1 Pierce the lamb in several places and insert garlic slices and mint (or rosemary).
2 Mix together the oil, vinegar, Worcestershire, paprika, salt, pepper, and sugar. Add enough flour to thicken this muck into a paste. Rub it all over the meat to coat. Then roll the lamb in flour and place it in a pan (we used a rack).
3 I preheated the Kamado to 500 -550 degrees and roasted the lamb until the crust has hardened and browned lightly (about 45 minutes). I tossed in some pecan wood to add a little smoke. Then I reduced the temperature to 325 degrees until the internal temp was about 140 degrees.
*******SAUCE*********
1 Melt the butter in a saucepan, add the flour, mustard, curry and paprika and stir-cook a few minutes.
2 Add the broth and heat, stirring, until it is smooth and has thickened. Mix in the sherry. Serve over rewarmed slices of lamb.


Recipe Type
Main Dish, Meat

Recipe Source
Author: Julia Child

Source: Kamado, 10/16/01





now the reason it looked like what you wanted is it has a realativily high temp there at the beginning....



HTH