Leg of Lamb

I've never cooked one but a good friend of mine, now deceased, lived in Indiana and lamb was as big up there as pork is in La.

His method was to season it with lots of salt, pepper, some garlic powder and top it with a good bit of fresh rosemary.

He'd grill it to sear the outside then cover it in a pan to finish cooking, but only cooked it to medium rare at most.

shite was great fixed that way. If you overcook it, it gets tougher is what he told me.

Lamb in La. is a lot more expensive than it was in Indiana too. When he stayed at my house for several months after Katrina and taking advantage of all the construction work, he couldn't believe the price of lamb in the stores.

Care to elaborate on temp. time. etc.? That's looks fantastic!!

It has been a few months so I don't remember exactly, but I would imagine my usual setup. 250-275 on the heat with generous smoke. 3-ish hours judging from when my pictures were taken.

Internal temp to 140-145 assuming 3-5 degrees of carryover once pulled. Probably should have let it rest a bit longer, but I didn't wrap it like you would a brisket.

Cooked a 4.5 lb Semi-Bone for Good Friday & it was excellent....


Scored fat cap.... mixed the following and rubbed into scored meat - then let sit to room temp - for 2 hours before cooking:

2 tbsp Dijon Mustard
2 crushed & diced cloves garlic
1 tbsp Kosher Salt
1/4 squeezed lemon
1/6 cup evoo
2 tsp Cracked black pepper
1/3 stick melted butter
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme


After marinading for an hour... sprinkled Cavendars (very lightly) on top.

Oven at 350 for 1 hour.
Rested 15 min.
Under broiler for 5 in aluminum pan.

if you like it more medium, at 5.5 lbs... go 1.5 hours

Inside of ours is a little rare, exterior great. Crust wasn’t too crispy tho. ... will do on ceramic next time.... a reverse sear would work too.

They are great and this recipie has great flavor

Will try that soon, Vines just opened a store in McComb which is on the way to the camp and they just started sourcing local fresh lamb, been looking for some ideas

quote:

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Will try that soon, Vines just opened a store in McComb which is on the way to the camp and they just started sourcing local fresh lamb, been looking for some ideas

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Love me some lamb.

Had quite a scare after I got home from church to hear my Dot alarm going off. Raced to the kitchen and pulled the roast at 145, which was 10 degrees higher than I planned. Rested it for 30 minutes, then carved. It's not as pink as I wanted, but it came out juicy, tender, and very tasty.

I've learned my lesson about going to church!

We eat ours pretty rare. Looks really good tho!

roast low and slow.