Leg of Lamb.

[Green Mountain]

While I was pre occupied banging away on the computer. The War Department said, "I bought a leg of lamb for Easter Sunday dinner. Will you cook it outside ont the BBQ because I'm using the oven for a ham and baking?"

I said, "yeah, yeah sure what ever."

This morning it occurred to me that I never cooked a leg of lamb in my life.

Any suggestions????

[yellowirenut]

i cooked a small one in the crock pot before...dont do that.

i to am interesting in how to cook and how to spice marinade one. they are not cheep so i want to do it right the second time.

[baub]

I like to give it a rub of olive oil, crushed garlic, black pepper, and rosemary. Let it sit in the cooler for 24 hours or so.

The big problem with lamb on the grill is the difference in size... big in the shoulder, smaller in the leg. You want lamb rare, and the smaller section can get over-cooked.

The answer to this is to bone your shoulder. This way you get a piece with an even thickness and more surface area for the marinade.

This is a pretty good video on how to do it...



This year it's just going to be my youngest son and I for dinner. Forget tradition... shrimp cocktail, beef tenderloin fillet wrapped in bacon, asparagus with Parmigiano-Reggiano cheese, mashed potatoes and homemade apple pie for dessert.

BTW Make sure you post some pictures of the fountain.

[Frostie]

Not a good weekend to experiment, let us know how it turned out.

[stvc]

sorry this is too late hope it turned out well.

The way I like to do them is boned and tied, like was suggested so it is uniform thickness. It's not as easy as it sounds, have your butcher do it if you can, even some butchers can't do lamb really well.

You don't have to get too fancy but can marinate if you like, salt, pepper garlic, oregano works just fine.

Rotisserie is best but can use indirect heat if you don't have one, just have to pay more attention flipping etc. about 20 min per pound or I like the leg about 150F, med.

I also like to have a spray bottle with some water, red wine, soy and some olive oil to hit it with now and then. As long as you don't use too much oil it makes a good fire extinguisher too!

[Green Mountain]

sorry this is too late hope it turned out well.

The way I like to do them is boned and tied, like was suggested so it is uniform thickness. It's not as easy as it sounds, have your butcher do it if you can, even some butchers can't do lamb really well.

You don't have to get too fancy but can marinate if you like, salt, pepper garlic, oregano works just fine.

Rotisserie is best but can use indirect heat if you don't have one, just have to pay more attention flipping etc. about 20 min per pound or I like the leg about 150F, med.

I also like to have a spray bottle with some water, red wine, soy and some olive oil to hit it with now and then. As long as you don't use too much oil it makes a good fire extinguisher too!

I got on the inter net and found two methods. One was for a boneless leg and the other was for bone in leg. The wife bought a "Semi-boneless" leg.

So I combined the two. I used a Greek recipe to marinate and season it. To cook it I used a French way on a rotisserie. I grow my own herbs so I had plenty of rosemary which both called for.

Came out pretty dern good, if I must say so myself.

[stvc]

I got on the inter net and found two methods. One was for a boneless leg and the other was for bone in leg. The wife bought a "Semi-boneless" leg.

So I combined the two. I used a Greek recipe to marinate and season it. To cook it I used a French way on a rotisserie. I grow my own herbs so I had plenty of rosemary which both called for.

Came out pretty dern good, if I must say so myself.

Sounds like it did come out good, What is the french way?

BTW, still waiting for the info from Harpoon, maybe some fresh VT herbs might give us the edge!

[southeflorida]

Score the fat deeply. Marinade first in equal parts olive oil and basalmic vinegar, and some fresh ground black pepper. Add rosemary or oregano if you want. Do mine deboned and butterflied (like it on the well done side) over high indirect heat on the BBQ. Everybody loves it...tender, juicy and dee-lishous!