Brett-EDH
TVWBB Olympian
Well, we consumed around 55-60% of last nights brisket so I need a small add-on for tonight’s 2nd night of Rosh Hashanah dinner.
This is a 4# boneless leg of lamb which used to be 6#, but two of those pounds went into burgers last week.
Butterflied this leg into 4 sections to flatten out the lamb to create more surface area for seasoning and then rolled it back up and tied it to create a more uniform and compact roast for the grill.
Seasoned with SPOG, dried lime, garden grown, dried and then powdered rosemary (spice grinder) and oregano, and binder was evoo.
Will cook on high heat (425-450°) indirect, above a pan of large cut onions and 4 cups water to catch all those drippings in which will then become a gravy.
Internal temp target of 132-135° with a center probe, pulled, tented and rest for 30 mins. Final rise temp should get me to 140-142° or so which is just below medium (145° is medium).
In the fridge , exposed so the roast can absorb and contemplate all these flavors.
This is a 4# boneless leg of lamb which used to be 6#, but two of those pounds went into burgers last week.
Butterflied this leg into 4 sections to flatten out the lamb to create more surface area for seasoning and then rolled it back up and tied it to create a more uniform and compact roast for the grill.
Seasoned with SPOG, dried lime, garden grown, dried and then powdered rosemary (spice grinder) and oregano, and binder was evoo.
Will cook on high heat (425-450°) indirect, above a pan of large cut onions and 4 cups water to catch all those drippings in which will then become a gravy.
Internal temp target of 132-135° with a center probe, pulled, tented and rest for 30 mins. Final rise temp should get me to 140-142° or so which is just below medium (145° is medium).
In the fridge , exposed so the roast can absorb and contemplate all these flavors.
plate
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