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Boneless Leg Of Lamb

post #1 of 10
Thread Starter 
I was away over the Easter Holidays so did not get to cook or use Lamb.

I did pick up a Bone in Leg Of Lamb.



Now the family is not keen on Lamb, so it's a battle.

Removed the Bone and Butterflied it. Going to rub with Olive Oil, S&P, Mint, Lemon Zest & Juice and a bit of Garlic Powder.



The last time we had lamb the Wife all most chocked on some Fat, so you can see what I am up against!

This will not be cooked Rare, or even medium, this has to go nearer well done to please all.

So looking to cook @ 162'C (325'F) for 3 Hours or until IT of 74'C (165'F) then crisp the out side over direct heat.

Any thoughts?

Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Edited by Smokin Monkey - 10/29/16 at 3:08am
post #2 of 10

I have never had lamb well done.

 

Maybe someone who has will be along shortly

 

Chef Jimmy J may have answers for you.

 

Hopefully he will see this.

 

Al

post #3 of 10
Thread Starter 
Thanks Al
post #4 of 10

Your plan is sound. Yes Lamb is at it's peak no more than Med. But If you take it to 60C and then grill to 65C with a rest it will be well done with crisp fat. 74C with a rest will be too far and may be dry. The recipe below is typically a Marinade but is also a thin Lamb Finishing Sauce that cuts the fattiness and taste great. Add a bit more sugar if to tart...JJ

 

Spiedie Marinade/Sauce

 

1/2Cup Olive Oil

2Cup Red Wine Vinegar

1/2Cup Worcestershire

2T Minced Garlic

1/2tsp Dry Basil

1tsp Dry Oregano

2tsp Dry Parsley

1/2tsp Gran. Garlic

1tsp Gran Onion

1/2tsp Red Pepper Flake

1T Salt

1T Sugar

2tsp Black Pepper

1Cup Red Wine

 

Combine all, Mix well and Divide in half to use for Marinade and Sandwich Sauce.

 

Makes about 3Cups total.

 

Cut 4-5Lbs Meat, any, in 1 inch cubes. Add 1/2 the Marinade/Sauce and Marinate for at least 24 hours or up to 3 days.

Place on Skewers and Grill to desired doneness.

Serve on Italian Bread with additional Sauce.

 

post #5 of 10
Thread Starter 
Thanks JJ.
post #6 of 10
Thread Starter 
So marinated with S&P, Mnt, Rosemary, Lemon Zest, Lemon Juice and Garlic.

Made a paste. Refrigerated over night.



On to the Pit Boss set @ 150'C (302F)



Cooked for 2 1/2 hours until IT of 68'C (155F)

Then removed and got pit hot as possible to sear.



Probably not to everyone's preference, but it was tasty still moist and tender, with a nice bark.
post #7 of 10

Looks great to me. How the Mrs' like it?...JJ

post #8 of 10
Thread Starter 
Sorry JJ
Quote:
Originally Posted by Chef JimmyJ View Post

Looks great to me. How the Mrs' like it?...JJ

Sorry JJ did not answer your question, she loved it.

Just looking this up for someone and seen your comment.
post #9 of 10
Saved this one. Great job!
post #10 of 10
That looks great even to me who usually eats it medium rare. In the future if you want some juicy but extremely well done, see if you can find a whole lamb shoulder. You can treated like a pork butt and take it to about 190ish for slicing or 205ish for pulling.
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