We decided to to a test run on a leg of lamb for Easter last night. Overall was really good. The lamb was not gamey at all, which was the biggest worry. We started with a yogurt marinade from Ina (http://www.foodnetwork.com/recipes/ina-garten/grilled-leg-of-lamb-recipe.html), which we let it marinade in over night. Then wiped it off and put in a bunch of sliced garlic; salt and peppered it generously. Cooked it over indirect until ~115 with a little mesquite wood, during which my probe failed, then seared to 125 or so. Served on homemade garlic naan, tzatziki sauce, tomato, little lettuce and some fresh mint. The color of the lamb was amazing throughout, perfectly medium rare.
From out of the marinade:
Crappy photo of it just before the sear, was in a bit of a rush after finding a probe failed:
Post cook rest:
Slicing action:
Pick your plate, flat:
For those too lazy to roll:
Overall very good. Parts of the lamb were a little chewy and made getting them out of the roll ups a bit difficult, but if you had cut the strips smaller no problem. Eating them straight up they were amazing!
until next time,
Daum
From out of the marinade:
Crappy photo of it just before the sear, was in a bit of a rush after finding a probe failed:
Post cook rest:
Slicing action:
Pick your plate, flat:
For those too lazy to roll:
Overall very good. Parts of the lamb were a little chewy and made getting them out of the roll ups a bit difficult, but if you had cut the strips smaller no problem. Eating them straight up they were amazing!
until next time,
Daum
