Stewart M.
TVWBB Member
Over the weekend, I pulled a butterflied half-leg of lamb (shank end) out of the basement freezer and thawed it in the fridge.
Tuesday night, I unwrapped it, snipped off the strings and rubbed it inside and out with a tablespoon of salt, two teaspoons of rosemary and one teaspoon each of granulated garlic and dried shallots, ground together with a mortar and pestle. Rolled it up and wrapped it in several layers of clingfilm before sticking it back in the fridge.
Around 4:30 this afternoon, I went down to the backyard and pulled the Weber OTS out from under the stairs. A little start-of-season maintenance was followed by a chimney full of RO lump (the last of last year's supply -- I've got some much nicer Brazilian hardwood ready to go for my next session).
While that fired up, I went up and cut some Yukon Gold creamers in half and tossed them with salt, pepper and olive oil, along with some fresh chives from the front stoop. A couple of broccoli crowns were sliced and tossed with slivered garlic and some Penzey's Northwoods seasoning. Both went into foil packets.
I went with a straight one-level fire, preheated and scrubbed the grill and threw on the lamb and the potatoes. Fifteen minutes later, I turned the lamb and the potatoes and threw on the broccoli. Fifteen minutes after that, the lamb and potatoes came off, but the broccoli wanted a few more minutes while the lamb rested.
Finally, I sliced about half the lamb into thin slices across the grain and served it up with the veg. The rest is in the fridge in two pieces: I think I'm going to chunk it, skewer it and stick it under the broiler for a few minutes and serve it with a Greek salad and some pita.
All of this was accompanied by the new Willie Nelson and Roky Erickson CDs that came out yesterday, a couple of gin and tonics, and some downtime spent clipping new shoots off the giant box elder and bradford pear trees at the back of the yard.
Tuesday night, I unwrapped it, snipped off the strings and rubbed it inside and out with a tablespoon of salt, two teaspoons of rosemary and one teaspoon each of granulated garlic and dried shallots, ground together with a mortar and pestle. Rolled it up and wrapped it in several layers of clingfilm before sticking it back in the fridge.
Around 4:30 this afternoon, I went down to the backyard and pulled the Weber OTS out from under the stairs. A little start-of-season maintenance was followed by a chimney full of RO lump (the last of last year's supply -- I've got some much nicer Brazilian hardwood ready to go for my next session).
While that fired up, I went up and cut some Yukon Gold creamers in half and tossed them with salt, pepper and olive oil, along with some fresh chives from the front stoop. A couple of broccoli crowns were sliced and tossed with slivered garlic and some Penzey's Northwoods seasoning. Both went into foil packets.
I went with a straight one-level fire, preheated and scrubbed the grill and threw on the lamb and the potatoes. Fifteen minutes later, I turned the lamb and the potatoes and threw on the broccoli. Fifteen minutes after that, the lamb and potatoes came off, but the broccoli wanted a few more minutes while the lamb rested.
Finally, I sliced about half the lamb into thin slices across the grain and served it up with the veg. The rest is in the fridge in two pieces: I think I'm going to chunk it, skewer it and stick it under the broiler for a few minutes and serve it with a Greek salad and some pita.
All of this was accompanied by the new Willie Nelson and Roky Erickson CDs that came out yesterday, a couple of gin and tonics, and some downtime spent clipping new shoots off the giant box elder and bradford pear trees at the back of the yard.
