MASidoc wrote:Hey PA! I'm here in Allentown in year three of my HB era. I've been out twice this winter: once for a leg of lamb and once for steaks. I've done the last two T-day turkeys on it as well (I think my recipe is in the recipe section)--they turned out great. Let me see if I can add some pics:
(under poultry: Mark's Apple Smoked Turkey)
I'd really be interested in your process and technique for doing the leg of lamb - grill/smoke - prep - cooking time.. Cooked lots of lamb chops but never a leg and have a hankering to cook one. Just would like some hints and tips so I don't flub it up.
I've done a bunch of legs a few different ways. I usually get a part-leg from the store which will be 4-5 lbs if it still has the bone, or 3-4 of it doesn't. I will then butterfly it and remove the bone if need be. Then lay if flat and cook it like a big london broil. A couple different things: it will be slightly irregular depending on the cut and filet, but never mind, just charge ahead. Several favourite recipes include Sesame-Ginger Leg of Lamb by Steven Raichlen and one "under bricks" by Adam Perry Lang. Google them and you should be able to find them somewhere on the net. If not, I'll get around to posting my modifications at some point.
Funny story: I was ordering a bunch of meat from the butcher last summer, and included a "leg of lamb" expecting something like above. What I got was an entire leg--like a quarter-lamb. It's in my freezer right now while I'm considering how to cook it. I anticipate that I'll do it somewhat like I do Prime Rib: I'll shove a bunch of spice into the surface and slow/smoke it on the HB. It should just barely fit if I put in on a diagonal. Stay tuned.
Chicken, baked beans and baked potato on the HB tonight, as the weather's OK!