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Old 03-31-2013, 09:45 PM   #1
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Join Date: 03-18-13
Location: Salem, VA
Default Leg of Lamb on the Grill

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!
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File Type: jpg 2013-03-31 17.50.37.jpg (100.2 KB, 78 views)
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Old 03-31-2013, 09:50 PM   #2
somebody shut me the fark up.

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Awsome looking leg mate,the crisp bits belong to me
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Old 03-31-2013, 10:50 PM   #3
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Looks great, thanks for sharing.
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Old 03-31-2013, 10:57 PM   #4
somebody shut me the fark up.
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O nice!
Hold my dang beer...
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Old 03-31-2013, 11:32 PM   #5
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That fine animal did not die in vain.
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Old 04-01-2013, 03:02 AM   #6
is one Smokin' Farker

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Old 04-01-2013, 06:02 AM   #7
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Good looking leg, there. Good job on the butterfly, too. Ive had butchers do a lot worse.
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