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Jul 31, 2010, 1:09pm

BBQ Butcher :: General :: Lamb :: Leg of Lamb, ala Ask-A-Butcher

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Leg of Lamb, ala Ask-A-Butcher
« Thread Started on Jul 19, 2005, 9:21am »

Here I have a nice 3 lb 'half priced' boneless leg of American lamb. Nothing wrong with New Zealand lamb, I just think the American has a milder flavor.

I plan on seasoning the lamb with granulated & fresh garlic, Kosher Salt, ground black pepper and rosemary.
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It's out of the wrapper and I will now remove the netting.
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I've rinsed it under cold water, patted dry and flipped it over on the cutting board. Open it up where the bones have been removed to flatten it out in a "Butterfly" pattern, so to speak. This also gives me a chance to look for pieces of bone, fat and gland that were not removed at the packer. Occasionally you will find a plastic, spring loaded 'pop-up timer' inserted into the meat to let you know when it's 'done'. Discard this, it's a waste of time and will over cook your meat.
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I've seasoned the lamb using plenty of garlic and rosemary. Sometimes I insert slivers of fresh garlic into the meat for added flavor, but this time I just rubbed a bunch of crushed garlic all over it.
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I've vacuum sealed the leg of lamb in one of my Food Saver© bags. A couple of hours in this bag is like an overnight rest....it intensifies the flavors.
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It is on the grill, butterflied, at 400° direct for the first 10-15 minutes and then the temperature is lowered to 350°. This was cooked approximately 15 minutes per side, + or - a minute or two.
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I pulled the leg from the grill at between 130-135° internal. I let it sit around 10 minutes to let the juices distribute and then sliced. MMm.....a nice medium rare.
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The meal was served with steamed broccoli, mashed potatoes, left over MBT's (Mild Buffalo Turds) and some horseradish. Also had a nice bottle of South American wine called a "Malbec". Not sure where I picked this up but I need to find more, it's delicious!
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