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Leg O lamb

Marc from IL
Marc from IL Posts: 499
edited November -0001 in EggHead Forum
Here is my first try at leg of lamb on the BGE. Man this stuff is so darn good!!
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Comments

  • BBQMaven
    BBQMaven Posts: 1,041
    That looks really good! How did you cook it?
    Kent Madison MS
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  • Richard Fl
    Richard Fl Posts: 8,297
    EGGcelent looking meal. Thoroughly enjoy lamb myself. Here is my go to marinade for any lamb.

    Marinade, Lamb, Richard Fl


    INGREDIENTS:
    1 Cup Italian Salad Dressing
    4-6 Cloves Garlic, Whole
    1/3 Cup Sweet or Red Onion, Diced
    1/3 Cup Rosemary, Fresh Leaves
    1 Tbs Black Pepper, Fresh Ground
    1 Pinch Sea Salt
    1/4 Cup Balsamic Vinegar
    1 Lemon, Juice From
    Fresh Mint leaves, ( Optional )
    1/4 Cup Soy Sauce, ( Optional )




    Preparation:
    1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
    2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
    3 Soy sauce may be added for optional flavor.,
    4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
    5 Save the rosemary twigs for smoke!


    Recipe Type
    Marinade

    Recipe Source
    Author: Richard Howe

    Source: BGE Forum, Richard Fl, 2001/05/25



    u
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  • stan
    stan Posts: 51
    That looks great. I egged a leg of lamb Monday and made lamb stew with the leftovers. The meat melted in my mouth.
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  • Marc from IL
    Marc from IL Posts: 499
    I did 350 indirect to 130 then pulled a coverd for about 15 min. I made butter paste with some of my favorite seasoning and couple strips of bacon.
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  • Marc from IL
    Marc from IL Posts: 499
    Thank Richard. I will file this and try it sometime. Sounds great!

    Marinade, Lamb, Richard Fl


    INGREDIENTS:
    1 Cup Italian Salad Dressing
    4-6 Cloves Garlic, Whole
    1/3 Cup Sweet or Red Onion, Diced
    1/3 Cup Rosemary, Fresh Leaves
    1 Tbs Black Pepper, Fresh Ground
    1 Pinch Sea Salt
    1/4 Cup Balsamic Vinegar
    1 Lemon, Juice From
    Fresh Mint leaves, ( Optional )
    1/4 Cup Soy Sauce, ( Optional )




    Preparation:
    1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
    2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
    3 Soy sauce may be added for optional flavor.,
    4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
    5 Save the rosemary twigs for smoke!


    Recipe Type
    Marinade
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