I do a decent amount of cooking on my BGE. Not every meal is noteworthy. This one WAS.
I have cooked lamb several times but not a whole leg and with company coming over for Christmas I wanted to give something special a go.
9 lb leg, trimmed the fat to a good degree, crosshatch scored, marinated with a paste of:
4 Tablespoons cumin
1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Parsley
1 Tablespoon Basil
a few healthy glugs of Balsamic Vinegar
a few healthy glugs of Olive Oil (no virgins here!)
6 Cloves Minced Garlic
Grated peel of 1 lemon
Rubbed that in real good, wrap in plastic and marinaded 24 hours, then unwrap and liberally Salt about 1 hour before throwing it a 300F BGE. cooked for about 2.5 hours till 130F internal, coasting JUST to a medium doneness.
It was… AWESOME. my carving can use some work but I killed the cook and looking forward to a next run of this recipe. Obviously the votes were fairly unanimous as the after pic might indicate. 😀
dirtymingusmcgee
Damn that looks and sounds amazing. Thanks for the inspiration. Many years ago I did a lamb shoulder similarly but low and slow/pork butt style. Kinda forgot how good it was
2 Comments
I do a decent amount of cooking on my BGE. Not every meal is noteworthy. This one WAS.
I have cooked lamb several times but not a whole leg and with company coming over for Christmas I wanted to give something special a go.
9 lb leg, trimmed the fat to a good degree, crosshatch scored, marinated with a paste of:
4 Tablespoons cumin
1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Parsley
1 Tablespoon Basil
a few healthy glugs of Balsamic Vinegar
a few healthy glugs of Olive Oil (no virgins here!)
6 Cloves Minced Garlic
Grated peel of 1 lemon
Rubbed that in real good, wrap in plastic and marinaded 24 hours, then unwrap and liberally Salt about 1 hour before throwing it a 300F BGE. cooked for about 2.5 hours till 130F internal, coasting JUST to a medium doneness.
It was… AWESOME. my carving can use some work but I killed the cook and looking forward to a next run of this recipe. Obviously the votes were fairly unanimous as the after pic might indicate. 😀
Damn that looks and sounds amazing. Thanks for the inspiration. Many years ago I did a lamb shoulder similarly but low and slow/pork butt style. Kinda forgot how good it was