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Started By
Message
Leg of Lamb
Posted on 4/2/10 at 9:15 am
Posted on 4/2/10 at 9:15 am
Going to do it on the green egg Sunday and never done one. Here is my plan:
Debone the leg of lamb and season with Rosemary, thyme, salt and pepper and rub a lemon cut in half over it. I plan to let it sit in the fridge until after church on Sunday a.m., i will probably put it in a roasting rack in a pan so i can catch the drippings.
I have never cooked one, but this roas tis about 5 lbs after deboned, i think 30 minutes a pound at 325 until the internal reaches 150. I want it medium rare and not over cooked, so kind of guessing on the 150 internal.
Anyone ever done one of these, diff. recipes or rubs, suggestions, comments??
Debone the leg of lamb and season with Rosemary, thyme, salt and pepper and rub a lemon cut in half over it. I plan to let it sit in the fridge until after church on Sunday a.m., i will probably put it in a roasting rack in a pan so i can catch the drippings.
I have never cooked one, but this roas tis about 5 lbs after deboned, i think 30 minutes a pound at 325 until the internal reaches 150. I want it medium rare and not over cooked, so kind of guessing on the 150 internal.
Anyone ever done one of these, diff. recipes or rubs, suggestions, comments??
6
Posted on 4/2/10 at 10:24 am to jdani11
I'll bring the mint jelly. 
Posted on 4/2/10 at 10:34 am to jdani11
I love lamb. Let it rest outside the fridge a bit before putting on the grill. Enjoy!
Posted on 4/2/10 at 11:23 am to BigAlBR
I always let the meat i am grilling get room temp before putting on the egg. Hope it comes out good, i am just nervous about overcooking the thing
Posted on 4/2/10 at 12:08 pm to jdani11
Update us as to how it comes out. I have a green egg and have never put a leg of lamb on it. Kind of interested in trying one myself. Why do you have to debone? I saw a leg at the store and was thinking about buying it.
Posted on 4/2/10 at 12:24 pm to Geauxdaddy88
Don't debone. Meat will stay moist with the bone there
Posted on 4/2/10 at 1:04 pm to Geauxdaddy88
Dont have to debone, i just found some recipe's online that called for deboning, then stuffing garlic where the bone was and tying up with butchers twine. I will also season the inside after stuffing with garlic.
I also debone by boston butts and tie them with twin when i do them cause i prefere sliced as to pulled pork and they dont lose any moisture.
We will see how it turns out.
I also debone by boston butts and tie them with twin when i do them cause i prefere sliced as to pulled pork and they dont lose any moisture.
We will see how it turns out.
Posted on 4/3/10 at 9:32 pm to jdani11
doing the same, first time as well. i rinsed and patted dry. covered with olive oil, minced garlic, cracked pepper, and rosemary. wrapped in saran wrap. put in the fridge a couple of hours ago.
will take out in the am, season with kosher salt, fire up the egg. sear at 600 a couple of minutes each side. put the plate setter on, let temp drop to 350, go until 135-140ish.
will take out in the am, season with kosher salt, fire up the egg. sear at 600 a couple of minutes each side. put the plate setter on, let temp drop to 350, go until 135-140ish.
Posted on 4/3/10 at 9:42 pm to jdani11
quote:
so kind of guessing on the 150 interna
I am thinking that might be too much, I would take out at 120 and let it rest up to 130
Posted on 4/4/10 at 9:14 am to jdani11
I have done a few on the egg most recently last Easter - with and without bone - herbs/spices. Definately need a drip pan. I would also let it come to room temp before cooking and not cook past 130 or so. Let us know how it turns out. Enjoy!
Posted on 4/4/10 at 9:24 am to jdani11
Maybe you can call the meal green eggs and lamb.
Posted on 4/4/10 at 11:04 am to jdani11
quote:
suggestions, comments
The quality of feedback would go up a lot if you post your address.
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