Post by BBQ Butcher on Dec 25, 2006 6:37:48 GMT -5
A 5 lb boneless Leg of Lamb that had been inserted with garlic slivers, coated with EVOO and lemon juice and then rubbed with the Greek seasoning posted the other day. The meat sat in the fridge over nite. Seared on both sides and then cooked indirect at 350° with some apple wood.
The lamb is resting and the stuffed Portabello's went on next. They were stuffed with Italian sausage, seasoned bread stuffing and topped with shredded Mexi-4-cheese.
The butterflied leg worked well for cooking some more done than the other
Served with Gorgonzola Potatoes (on the left and this recipe is a keeper!) and Mrs. Rums Corn Casserole (on the right). Steamed Buttered Carrots were on the menu, but someone forgot to do them!!!! Oh well....
This was by far some of the best lamb I've ever had. Even the in-laws raved about it
The lamb is resting and the stuffed Portabello's went on next. They were stuffed with Italian sausage, seasoned bread stuffing and topped with shredded Mexi-4-cheese.
The butterflied leg worked well for cooking some more done than the other
Served with Gorgonzola Potatoes (on the left and this recipe is a keeper!) and Mrs. Rums Corn Casserole (on the right). Steamed Buttered Carrots were on the menu, but someone forgot to do them!!!! Oh well....
This was by far some of the best lamb I've ever had. Even the in-laws raved about it