leg of lamb on kettle - BBQ Central

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Old 09-07-2006, 01:56 PM   #1
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leg of lamb on kettle

This Sunday I was thinking of doing a leg of lamb on my kettle. Any ideas on how to do it?
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Old 09-07-2006, 01:58 PM   #2
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But the way I was thinking of doing a bone in one since that is the only kind I can find.

Thanks
Chris
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Old 09-07-2006, 02:04 PM   #3
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Last one I did on a kettle was bone-in. I used the indirect method with a drip pan under the lamb. I "scored" the leg in several places a stuck a clove of garlic into each "score". Then I rubbed it down with EEVO and sprinkled with handcrushed Rosemary. Turned out pretty tasty as I remember. (3 yrs ago?)
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Old 09-07-2006, 02:16 PM   #4
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Poke holes throughout, insert halved garlic cloves. Coat with EVOO and season with fresh cracked pepper, kosher salt and rosemary. While it's cooking add rosemary twigs for smoke. I absolutely love leg of lamb and would cook it more often if my family would eat it. Get some mint jelly to go along with the lamb as well.
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Old 09-07-2006, 03:55 PM   #5
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Are you gunna bone it?

I know you said "bone in"... but you could bone it and it'll be like a huge flat steak to sear direct, flip, done!...with all the stuff larry said on it of course.
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Old 09-07-2006, 04:50 PM   #6
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I've done them in a rotiserie on the grill and they are fantastic. Just like Larry said, I'm the only one who eats it.
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Old 09-08-2006, 10:44 AM   #7
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I think you should find the greenest olive oil you can find and use that. Trader Joe's makes a Kalamata oil for about $5.99 or so. I did two legs for Orthodox Easter.

EVOO is over-bleeping-rated

http://www.getphpbb.com/phpbb/viewtopic ... orum=bbq4u

Just my two cents.
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Old 09-09-2006, 11:01 AM   #8
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Here's a favorite. Serve with grilled broccoli tosed with minced roasted red peppers and crumbled feta and a side of lemon-oregano grilled potato planks, if you like.

Dirty Martini Marinade for Lamb

1 small bottle Beefeater gin (like you get on an airplane)

3/4 c white vermouth

8 green olives

2 Tbls brine from the olive jar

6 cloves garlic

the zest from 1 lemon

2 Tbls minced fresh rosemary

3/4 c e.v. olive oil

several turns of the peppermill

2 tsp salt



Process all till smooth. Using a sharp paring knife, make several stabs into the flesh, all over the lamb. Put the meat into a large Ziplock, pour in the marinade, zip it closed. Massage the meat through the bag. Refrigerate 18-24 hours, turning the bag and massaging briefly 2-3 times. Ready your cooking apparatus of choice. Remove the lamb from the bag, shake off the excess marinade (optional); grill, smoke or rotisserie till done to your liking.

I usually kettle indirect or rotis @ ~325 with grapevine or citrus wood..
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Old 09-09-2006, 11:45 AM   #9
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Quote:
Originally Posted by K Kruger
Here's a favorite. Serve with grilled broccoli tosed with minced roasted red peppers and crumbled feta and a side of lemon-oregano grilled potato planks, if you like.

Dirty Martini Marinade for Lamb

1 small bottle Beefeater gin (like you get on an airplane)

3/4 c white vermouth

8 green olives

2 Tbls brine from the olive jar

6 cloves garlic

the zest from 1 lemon

2 Tbls minced fresh rosemary

3/4 c e.v. olive oil

several turns of the peppermill

2 tsp salt



Process all till smooth. Using a sharp paring knife, make several stabs into the flesh, all over the lamb. Put the meat into a large Ziplock, pour in the marinade, zip it closed. Massage the meat through the bag. Refrigerate 18-24 hours, turning the bag and massaging briefly 2-3 times. Ready your cooking apparatus of choice. Remove the lamb from the bag, shake off the excess marinade (optional); grill, smoke or rotisserie till done to your liking.

I usually kettle indirect or rotis @ ~325 with grapevine or citrus wood..
Very interesting marinade Kevin! Next LoL I do I'm gonna give this a shot! How do you think this would work injecting?
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Old 09-09-2006, 12:33 PM   #10
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Copied to the Recipe Section
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