smokinbadger
Full Fledged Farker
Well, I talked my wife into me roasting the leg of lamb on the Klose rather than in the oven. We're both happy about that decision, as it turned out great. Here's what I did:
Deboned and butterflied a leg of lamb and marinaded it overnight in a mixture of yogurt, mint and marjoram leaves, lemon juice, garlic, salt and pepper. Here it is this morning in the marinade:
Removed it from the marinade and rinsed off most of the marinade. Seasoned the meat with salt and pepper and then coated one side with the filling: Bread crumbs, chopped black olives, olive oil, lemon juice mint and marjoram leaves, pine nuts, garlic and lemon zest:
Rolled it up and tied it into a roast shape with butcher's string. Here it is on the Klose where it gets indirect grilled:
Here it is after not quite two hours, with an internal temperature of about 150F:
Another view of the roast on a platter, resting before being sliced:
Here it is sliced and ready to eat:
Here's a nice salad my wife made to go along with dinner:
And here it is all together with peas and oven roasted potatoes (with olive oil and rosemary)
I hope you all have as tasty an Easter meal as we did!
Deboned and butterflied a leg of lamb and marinaded it overnight in a mixture of yogurt, mint and marjoram leaves, lemon juice, garlic, salt and pepper. Here it is this morning in the marinade:
Removed it from the marinade and rinsed off most of the marinade. Seasoned the meat with salt and pepper and then coated one side with the filling: Bread crumbs, chopped black olives, olive oil, lemon juice mint and marjoram leaves, pine nuts, garlic and lemon zest:
Rolled it up and tied it into a roast shape with butcher's string. Here it is on the Klose where it gets indirect grilled:
Here it is after not quite two hours, with an internal temperature of about 150F:
Another view of the roast on a platter, resting before being sliced:
Here it is sliced and ready to eat:
Here's a nice salad my wife made to go along with dinner:
And here it is all together with peas and oven roasted potatoes (with olive oil and rosemary)
I hope you all have as tasty an Easter meal as we did!