Used the recipe on this site as a basis for attached, and it's a really good recipe IMO. Came out great, very flavorful. Saturday morning I dry brined the meat and then added the marinade a few hours after the brine for a Sunday cook at 325 degrees on weber 26. I added good sized handfuls of fresh herbs and stems to coals at beginning for a little outdoor flavor. I'd make this again, really an old school, very ethnic lamb dish, like you would find in Morocco.
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That really looks superb!!! -
Looks perfectly cooked, nice one.Comment
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Thanks guys. For some reason, my comments below each picture don't match up with its correct picture Anyways, love this site, tons of great resources here. My game has elevated since joining!!!Comment
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Right here! http://amazingribs.com/recipes/lamb/lamb_mechoui.html.
I just used it on whole boneless leg and cooked it on rotissiere instead of precutting and grilling as called for in the recipe.
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Looks awesome!!! Nicely done!Comment
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That looks outstanding! My daughter and I are doing the same recipe, but we are cutting into chunks and grilling that way. Next time I'm going to rotisserie that leg like you did.Comment
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I think I just sprained a saliva gland ...Comment
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That looks fantastic!!Comment
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