I butterflied (the best I could) the leg of lamb and removed the bone. Then I rubbed both sides with plenty of salt, pepper, minced garlic, oregano, rosemary, extra virgin olive oil, and white balsamic vinegar. Roled it up, and into a bag in the fridge to marinate all day. Then a little bit before dinner, fired up the grill and on to the direct heat with the lid closed. Flipped a couple times. Cooked to about 145 - 150 internal temp. I wanted to document this more, but we had family over and everyone was ready to eat! I wish you guys could see it sliced. I've tried leg of lamb before and it was just ok, but this turned out to be the best ever! Oh, and my wife made these awesome coconut macaroons ("bird nests") with nutella and coconut M&M eggs and peeps. Happy Easter!
03-31-2013 10:50 PM
Awsome looking leg mate,the crisp bits belong to me
03-31-2013 11:50 PM
Looks great, thanks for sharing.
03-31-2013 11:57 PM
04-01-2013 12:32 AM
That fine animal did not die in vain.
04-01-2013 04:02 AM
04-01-2013 07:02 AM
Good looking leg, there. Good job on the butterfly, too. Ive had butchers do a lot worse.