Wish I had one cooking right now so I could take and post pictures...I'll do that the next time lamb is on sale.
It's one of those things you either love or hate with no in between. I'm a lover and I found my favorite way to make it:
It's one of those things you either love or hate with no in between. I'm a lover and I found my favorite way to make it:
- Take a 6lb (or so) bone in leg and trim the fatty parts off...not all, fat is flavor!
- Cut slits in the large muscle groups large enough to fit garlic cloves. I use 6-8 cloves...yummy!
- Season with Kosher salt and dried oregano, about 2 Tbsp each.
- Place lamb in a large zip lock bag and add enough olive oil (I use Greek EVOO keeping with the theme) to coat the whole leg and a little extra. Squish around so everything is mixed.
- Refrigerate overnight and take it out about an hour before you put it on the grill.
- With the grill set up for the 2 zone indirect method and running around 300 to 325, put the lamb on and walk away for 2 hours.
- Check the temp of the meat and the grill. Add fuel if needed (I use a full chimney and that does the trick).
- I cook the lamb to 130F and remove it and wrap in foil.
- Carve when ready and enjoy!
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