OK just had to put that metalwork to good use!
I bought a 4lb leg of lamb, bone in, from the supermarket on my way home yesterday. Trimmed it up late last night and dry brined - I got to use my new filleting knife which is now my favourite thing. I've not done much of this before so it was interesting working out what to take off, and being Scottish every time some meat came off with the fat a bit of me died
I read a ton of different ways of grilling this, take the bone out, leave it in, bone and dice it, whatever. Decided to keep it simple and leave everything in for the first time, although the bone-out and cut chunks Moroccan lamb recipe on this site looks tasty...
Got the SnS set up for the first time, a drip tray on the drip n griddle, rub on the leg and off we go...
I used a couple of oak chunks, but totally overestimated how much coal and wood I'd need - by the time the indirect had finished the fire had barely got to the first chunk, although it did smoulder enough to get the leg tasting nice.
The internal hit 120 after about 1hr 20mins, I kept probing with the TP4 until everywhere was 125+. Transferred to sear, cranked open the vents and stuck some parboiled tatties in the drip tray with oil, rosemary and garlic:
Took it off when it looked nice and internals were around 135 - next time I might take it off indirect a little earlier and sear for longer. Sliced it on a board sauce with mint, parsley, chile and thyme:
That was after it rested just long enough for the roast potatoes to catch up (I nearly lost control of these, was inside slicing lamb while the grill got up to 530+)
I made some roasted radishes with lemon & butter and some broccoli, the sun was very unscottish and we all ate outside while the dog looked hungry
Clean plates, beer open and all is good with the world.
I learned a lot on this one, and have plenty tasty leftovers for a few more meals this week and a great bone for some lamb stock. I used plenty of advice from this thread too, thanks people o/
I bought a 4lb leg of lamb, bone in, from the supermarket on my way home yesterday. Trimmed it up late last night and dry brined - I got to use my new filleting knife which is now my favourite thing. I've not done much of this before so it was interesting working out what to take off, and being Scottish every time some meat came off with the fat a bit of me died
I read a ton of different ways of grilling this, take the bone out, leave it in, bone and dice it, whatever. Decided to keep it simple and leave everything in for the first time, although the bone-out and cut chunks Moroccan lamb recipe on this site looks tasty...
Got the SnS set up for the first time, a drip tray on the drip n griddle, rub on the leg and off we go...
I used a couple of oak chunks, but totally overestimated how much coal and wood I'd need - by the time the indirect had finished the fire had barely got to the first chunk, although it did smoulder enough to get the leg tasting nice.
The internal hit 120 after about 1hr 20mins, I kept probing with the TP4 until everywhere was 125+. Transferred to sear, cranked open the vents and stuck some parboiled tatties in the drip tray with oil, rosemary and garlic:
Took it off when it looked nice and internals were around 135 - next time I might take it off indirect a little earlier and sear for longer. Sliced it on a board sauce with mint, parsley, chile and thyme:
That was after it rested just long enough for the roast potatoes to catch up (I nearly lost control of these, was inside slicing lamb while the grill got up to 530+)
I made some roasted radishes with lemon & butter and some broccoli, the sun was very unscottish and we all ate outside while the dog looked hungry
Clean plates, beer open and all is good with the world.
I learned a lot on this one, and have plenty tasty leftovers for a few more meals this week and a great bone for some lamb stock. I used plenty of advice from this thread too, thanks people o/
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