Easter leg lamb

Lamb, Leg, Boneless, Easter'09, Richard Fl


INGREDIENTS:
1 4 Lbs Leg of Lamb, Boneless
Marinade:
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 )
****************
Many Slivers Garlic, Fresh




Procedure:
Marinade:
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. In a pinch, ITALIAN Salad Dressing with garlic and rosemary works.
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!
Procedure:
1 Defrosted the frozen leg of lamb in the spa @101°F for 1 1/2 hours.
2 Removed from packaging after defrosted and rinsed. Left in net meshing and inserted many slivers of garlic.
3 Placed in gallon Ziploc bag with marinade in the frig overnight or for 3-4 hours.
4 Took out of frig and placed on counter for an hour. Temp rose to 62°F. Placed in 101°F spa for an hour and the temp rose to 76°F.
5 Got small BGE set up direct and brought temperature to 450°F. Placed the leg of lamb onto the grate and rotated by thirds for a total of 10 minutes. Temp got to 80°F..





6 Took leg off and set up for indirect with drip pan, 1/3 water, under grate on copper elbows on top of plate setter. Temperature dropped to 275°F.







20 minutes later temperature was 325°F and the meat temperature was 94°F. Temperature of dome rose to 350°F and stabilized. 1 hour into total cooking time dome was 350°F and the internal meat temperature was 110°F. When it reached 142°F internal for meat, pulled from the BGE. Total cooking time was 1 hour and 50 minutes. (Note to self- will pull at 137°F or so next time). Temperature rose 5 degrees while resting 25 minutes.





7 Used rosemary sticks for smoke.
8 Sides included potato wedges, whole white mushrooms and baby carrots grilled 45 minutes with porcini EVOO in oven and green beans ands leeks baked for an hour 350 oven, (Brought by guests).
9 Dessert: Charlotte Russe Cake, brought by guests.




Yield: 8-10 Servings

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2009/04/11