Aussie Lamb Leg Hot and Fast

G'Day Bruces'

Hope you're all having a lovely Weekend.... been pretty good here too.

I thought it was about time I posted a Leg of Lamb.

I got this full leg from my local meatatarium:


I decided to be very simple with this dressing of the lamb and let the natural flavour do the talking. Just garlic slivers, cloves, rosemary, with salt and pepper...

First you use a little paring knife and make a slit.


Then insert the garlick, clove and rosemary..


I use a chopstick to stuff the garlic and clove in a little further...
here's the prepped lamb.



And in the pan:



Started the Q at about 350F to get a bit of a crisp up!


Then backed it off after about 20 mins and cooked steady at about 275F.

I was using lump and Oak Chunks and pulled it at 145F,


Rested for 15-20 mins


Started Carving... nice and rare.... YUM!




This is how nice rare Lamb should be. I think I've still got a reasonably good smoke ring too!

Plated... with shank... (YUM, Dad always gets the shank) and we had this with baked spuds and a cauliflower/broccoli bake with bechamel sauce and cheese...

No left overs.... Heh Heh...

I know most people would not do a rare rare leg like this, but if you're adventurous... give it a try.
Thanks for looking!

Cheers!

Bill

Moose said:

Bill, that is done beautifully! I've never seen lamb done with cloves, though. Here in the states we usually insert cloves into ham. Did it overpower the meat?

Click to expand...

No, it was very complimentary. The lamb leg was about 10 pounds, so a clove here and there was a good thing!