John Sp
TVWBB All-Star
Hello All,
Merry Christmas to each of you and your families. Well Number One and Number Two have returned from college and my family is all together again. We decided to something special for our Saturday dinner. I picked up a large (5 lb) de-boned LoL (leg of lamb) from Sams and decided it to stuff it with Mediterranean flavors and spin it up on the rotisserie. Pictures appear below:
Butterflied the LoL and Assembled Lemon, Garlic, Basil Pesto, Feta Cheese, Spinach, and Salt
Sprinkled the Meat with Kosher Salt, Lemon Zest, Lemon Juice, Pesto, and Garlic - Topped with Spinach and Feta
Rolled and Tied for the Spit and Smeared with More Pesto
Spinning it Up - Grill Vents Wide Open
After 20 Minutes - Choked the Grill Down and Ran for 10 More Minutes Basting Occasionally with Pesto to an Internal of 120
Resting - Nice Crust on the Outside
Plated with Roasted Asparagus and Garlic Butter and Number One's Signature Cheesy Garlic Bread
This turned out really good. The family enjoyed it a lot. The combination of the high heat and the pesto baste gave it a really nice crust on the outside while allowing me to serve it rare-medium rare (our preferred doneness). During the first part of the cook, fat was dripping off the roast onto the drip pan below as soon as it hit, it would ignite and send up a jet of flame (kind of reminded me of the Fire Swamp in Princess Bride) which kissed the meat and added to the crust. If I was going for medium, I would probably cut back to 15 minutes on the high heat portion of the cook and run longer at low temp. Thanks for looking everyone. We hope you have a great holiday!
Regards,
John
Merry Christmas to each of you and your families. Well Number One and Number Two have returned from college and my family is all together again. We decided to something special for our Saturday dinner. I picked up a large (5 lb) de-boned LoL (leg of lamb) from Sams and decided it to stuff it with Mediterranean flavors and spin it up on the rotisserie. Pictures appear below:
Butterflied the LoL and Assembled Lemon, Garlic, Basil Pesto, Feta Cheese, Spinach, and Salt
Sprinkled the Meat with Kosher Salt, Lemon Zest, Lemon Juice, Pesto, and Garlic - Topped with Spinach and Feta
Rolled and Tied for the Spit and Smeared with More Pesto
Spinning it Up - Grill Vents Wide Open
After 20 Minutes - Choked the Grill Down and Ran for 10 More Minutes Basting Occasionally with Pesto to an Internal of 120
Resting - Nice Crust on the Outside
Plated with Roasted Asparagus and Garlic Butter and Number One's Signature Cheesy Garlic Bread
This turned out really good. The family enjoyed it a lot. The combination of the high heat and the pesto baste gave it a really nice crust on the outside while allowing me to serve it rare-medium rare (our preferred doneness). During the first part of the cook, fat was dripping off the roast onto the drip pan below as soon as it hit, it would ignite and send up a jet of flame (kind of reminded me of the Fire Swamp in Princess Bride) which kissed the meat and added to the crust. If I was going for medium, I would probably cut back to 15 minutes on the high heat portion of the cook and run longer at low temp. Thanks for looking everyone. We hope you have a great holiday!
Regards,
John
. I LOVE IT!
