lamb receipt

I've never bought lamb so I don't have any lamb receipts. If however your looking for a recipe then maybe this will help.

Lamb, Leg, Boneless, ClayQ

This is the first time I have cut the leg so it lays flat and I don't know why I haven't done this before. Lot more crust/marinade flavors going and the meat roasted fairly even across the cut.I have another leg in the freezer, will do this again. I went with a Nepal style marinade overnight then roasted indirect with a little pecan smoke. Served with grated nutmeg squash, jasmin rice and red wine.Clay




INGREDIENTS:
Nepal Style Marinade for Lamb
1 cup virgin olive oil
juice of two lemons
1 Tbs cumin seed, ground
1/2 Tbs salt
1/2 Tbs onion powder
1 tsp yellow mustard powder
1 tsp galic powder
1 tsp cinnamon
1 tsp Balti (East Indian) seasoning
1 tsp sweet curry
1/2 tsp ginger powder
1/2 tsp fenugreek seed powder
1/2 tsp cardamom, ground
a couple dashes of cayenne powder




Procedure:
1 Blend well and place butterflyed leg in 2.5 gal food bag with marinade and rest 6 hours or overnight.
2 I did not have mustard oil which is often used with Nepal cooking so I use mustard powder. Yogurt is often used to marinate but I left that out.
3 Clay


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, ClayQ, 2007/12/02

Here's one I did a while ago. I took a bone-in leg of lamb and filleted out the bone. I also cut out a lot of the fat and gristle. I rubbed the meat with a good amount of olive oil and dusted with salt & pepper (Cavender's Greek seasoning would be a good choice, also).

I blended up some fresh oregano and parsley and a little basil with some olive oil and coated the top of the lamb. Then I rolled it into a tight roast and tied it. I smeared the rest of the herbs on the outside.

I grilled it direct on a raised grid at about 375. I forget the internal temperature I pulled it at.

Here are some before and after shots.













Turned out very juicy and tender.

I have served this many times:

Butterfly Leg of Lamb

1 5- to 6- pound leg of lamb

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

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.

The Cook:
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 ‘till medium done, basting at each turn.
Allow to rest 10 minutes then remove skewers and cut across grain.

Notes:
When de-boning, I trim off all the fat I can.
I marinade this in a plastic baking bag with all the air squeezed out, so I don't worry about turning.
I cook this in the Egg at 350 degrees, turning and basting every 30 minutes, to medium.

rack was done on mini. for the roast i get two packs of rosemary 1 garlic clove salt pepper evoo and put in blender.. drain the evoo [squeeze in strainer] and inject the lamb with wvoo and rub the reamining pulp on the meat re- tie and egg to 135 rest [temp will rise to 140+ served with twiced baked

Nice instructions and pics, Thirdeye! Thanks for sharing, as always.

about 25 minutes . they were already hot so i just cranked up the heat long enough to get a little crust and a hint of smoke.. i really like the other ones in those little lodge cast iron cups.. get a nice little crust all around and they stay hot on the plate
bill