Jerome D.
TVWBB All-Star
I just finished looking through the great "Butterflied leg of lamb" post by Gregory R, and it just so happens that I also cooked butterflied leg of lamb today. I don't know...maybe there's just something in the New Hampshire air compelling people to do lamb this weekend 
.
Anyway, onto the photos...
Here's a shot of the lamb just prior to hitting the grill, after marinating overnight. The rub consisted of salt, pepper, garlic powder, rosemary, parsley, oregano, marjoram, dried lemon peel, and olive oil.
Shot of the two butterflied legs of lamb hitting the grill. The fuel was Royal Oak lump, along with a piece of olive wood.
Smoke roasted at 250 deg for about an hour, then seared directly over the coals.
Close-up shot after carving.
That's all for today!
.Anyway, onto the photos...
Here's a shot of the lamb just prior to hitting the grill, after marinating overnight. The rub consisted of salt, pepper, garlic powder, rosemary, parsley, oregano, marjoram, dried lemon peel, and olive oil.
Shot of the two butterflied legs of lamb hitting the grill. The fuel was Royal Oak lump, along with a piece of olive wood.
Smoke roasted at 250 deg for about an hour, then seared directly over the coals.
Close-up shot after carving.
That's all for today!
