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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-26-2009, 04:55 PM   #1
SirPorkaLot
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Default John had a little lamb

Ok not all that little.

8lb boneless leg of lamb, covered in a Dijon vinaigrette, s&p and into the fridge to marinate

This recipe is adapted from Tyler Florence's Ultimate Grilled Leg of Lamb, and has been a big hit the times I have made it in the past.

  • 1/2 cup extra-virgin olive oil, plus more for grilling
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, chopped
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme leaves
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 boneless leg of lamb, butterflied but not tied
To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper (i added garlic powder too). Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.
Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.





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Unread 09-26-2009, 08:43 PM   #2
bigabyte
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Sounds good! Eight pounds and it was still a lamb?
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Duh.
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Unread 09-26-2009, 08:49 PM   #3
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Yes it is the whole leg/shoulder and it's boneless. It comes butterflied and netted. I cut the netting off, and will open up the butterfly on the Weber in the am.

If it turns out like past ones, it is a thing of beauty.
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Unread 09-26-2009, 08:49 PM   #4
Big George's BBQ
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? Finished Pics. I was just offered t buy a 1/4 lamb butchered for $2.99 per lb. Unfortuneately I do not if I will be able to keep it frozen. Also my wife does not like lamb
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Unread 09-26-2009, 08:50 PM   #5
Bbq Bubba
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No finished pron?
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Unread 09-26-2009, 11:09 PM   #6
Pyle's BBQ
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Quote:
Originally Posted by Bbq Bubba View Post
No finished pron?
Patience, he said he was cooking it in the am. He just posted it today.
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Unread 09-26-2009, 11:12 PM   #7
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Quote:
Originally Posted by Pyle's BBQ View Post
Patience, he said he was cooking it in the am. He just posted it today.
Patience? What is this "patience" you speak of?
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Unread 09-26-2009, 11:20 PM   #8
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Good brisket = patience.
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Unread 09-26-2009, 11:22 PM   #9
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I got your patience, Bryan. Right here.
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Unread 09-26-2009, 11:27 PM   #10
Pyle's BBQ
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Sorry for the hijack.

Shane click below.

Good Brisket
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Unread 09-27-2009, 12:04 AM   #11
bigabyte
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I love lamb. Can't wait to see the finished pics.
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Duh.
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Unread 09-27-2009, 08:54 AM   #12
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pics or it never happened
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Unread 09-27-2009, 09:00 AM   #13
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Looking nice!
Thanks for the recipe!
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Unread 09-27-2009, 09:56 AM   #14
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We want more!!!!
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Unread 09-27-2009, 11:27 AM   #15
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Quote:
Originally Posted by txschutte View Post
We want more!!!!
and you will have it!

Just got home from church.. Getting ready to fire up the kettle, and will take plenty of pron to post.
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CBBQA & KCBS member: Sir Porkalot BBQ Team
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