Mark Ritter
TVWBB Member
Tried something new today. I took a boneless leg of lamb and butterflied it. Then I marinated it in olive oil, garlic, chopped onion, apple cider vinegar, zest of lemon, and fresh rosemary, for about an hour.
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I then seared it over high heat for 5 minutes per side.
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Next, I moved it to the lower heat side of the grill, covered it and grilled it for about 30 minutes until the internal temp was 130°
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Served it with some grilled baby red potatoes with fresh rosemary, grilled broccoli, and grilled asparagus. We were happy with the results and will do it again like this sometime, I'm sure.
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Thanks for looking. Hope everybody is having a fantastic Saturday.
I then seared it over high heat for 5 minutes per side.
Next, I moved it to the lower heat side of the grill, covered it and grilled it for about 30 minutes until the internal temp was 130°
Served it with some grilled baby red potatoes with fresh rosemary, grilled broccoli, and grilled asparagus. We were happy with the results and will do it again like this sometime, I'm sure.
Thanks for looking. Hope everybody is having a fantastic Saturday.