Heres the outcome of a boneless spring lamb I mused about in a post earlier this week.
The butcher did a great job on the chops and the other leg. This particular one, once thawed, looked to be deboned with a machete.
None the less I had already talked myself into spreading it out so I persevered.
Marinated in a pesto like paste of fresh rosemary, fresh oregano, one whole clove of garlic and enough EVOO to make it all fluid.
Let it sit in the fridge overnight, rinsed it off and pitched it over some ashen Kingsford, with some spuds( and some top sirloin for the lamb haters that are 6 and
Pulled when the thickest part was 125--will go 120 next time--
Awesome. Best lamb leg I have ever made. Way better then rolling and roasting.Will do this again. (the lamb haters even liked it)
I gotta learn how to separate the pic and the text, sorry.