Butterflied leg of lamb - continued

[Gregory R]

OK, 24 hours has gone by and it's time to put this to the fire.



But first . . .



Start with the sear the move it to indirect until it reaches 150 internal



Almost there!!



Starting a red wine reduction from the marinade. Saute a little onion and rosemary in butter. Add the marinade, reduce until think and then added some beef broth. Cooked that down by half and finished with some more butter.





Lamb's done



After 20 minutes rest



Time to eat



All in all very happy with the flavor and tenderness.

Pull up a plate . . .

 

[Chris Lynch]

Pull up a plate . . .

Done and done. Looks great.

 

[Mike Coffman]

Delicious looking plate of food Greg!

 

[Tony R]

Looks perfect!!!!

 

[Gary H. NJ]

That's beautifully done Gregory. I love lamb.

 

[John Solak]

Great looking meal!!!

 

[Bill Schultz]

I knew you were going to nail it my friend. That is gorgeous. The marinade changed the color of that meat huge. Fabulous.

 

[Bill Schultz]

Oh and two thumbs up on that Beer

 

[Jerome D.]

Love it. Once again, you've represented our home state well.

 

[Joe InJersey]

Wow. I have to try this! Looks great.

 

[Paul Kastner]

Very nicely done on the lamb.

 

[Bob Mann]

That looks great Gregory!

 

[Andy Beers]

That looks perfect