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Old 01-09-2010, 01:16 PM   #1
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont
Default Lamb Lessons Learned

I de-boned and butterflied a nice leg of lamb yesterday. First time for that as well as tying with butcher's string. All that went well.

I lightly smoked it somewhat like the "Thrill of the Grill" grilling recipe. It was rubbed with kosher salt, black pepper, garlic, sage, basil, and rosemary. I used use the TRex method of searing very hot at first, then take it off to rest while I cool down the egg, then planned to put it back on until it hit 140 internal at 250 degrees. Ended up taking it off at 145 or so.

Here it is on the BGE with the uncut side up on direct heat -- I should have left more fat on and cooked it cut side up so the juices would have been retained better.

After Resting for 20 minutes

Sliced -- Notice that it was overcooked. It cooked to 145 in 2 1/2 hours which was about an hour earlier than I had calculated.

Braised winter veggies -- also over-cooked.

The flavor was excellent and the smell while cooking was out of this world.
Unfortunately, I had dinner guests and had to try to slow down the cook and hold it until they arrived.

I will do this again soon, cook with more fat, with the uncut side down and serve it when it is more rare.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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