My local supermarket has boneless leg of lamb on sale this week.
I bought two.Threw one into the freezer for later use.
Sunday night, I made the first one for dinner. I roasted it in the
oven, seasoned with rosemary and lemon juice. It came out very well.
But with the nice weather approaching, I want to try to cook the second
one on the grill.
Any ideas or suggestions? I prefer cooking over charcoal( BBQ style,
etc.).
I would think that cooking it over indirect heat would be best.
Any suggestions would be appreicated.
As always, thanks in advance.

Darren

wrote:

My local supermarket has boneless leg of lamb on sale this week.
I bought two.Threw one into the freezer for later use.
Sunday night, I made the first one for dinner. I roasted it in the
oven, seasoned with rosemary and lemon juice. It came out very well.
But with the nice weather approaching, I want to try to cook the second
one on the grill.
Any ideas or suggestions? I prefer cooking over charcoal( BBQ style,
etc.).
I would think that cooking it over indirect heat would be best.
Any suggestions would be appreicated.
As always, thanks in advance.

Darren


Unless I'm smoking it, I don't like indirect heat for leg
of lamb. Butterfly it and grill it flat over medium direct
heat until medium rare, about 135 F internal.

A marinade of EVOO, yoghurt, garlic, and rosemary works
well.

--
Reg

wrote:
[snip] ... with the nice weather approaching, I want to try to cook the second
one on the grill.
Any ideas or suggestions? I prefer cooking over charcoal( BBQ style,
etc.).
I would think that cooking it over indirect heat would be best. [snip]

Boneless leg of lamb works really on the grill directly over the coals.
I doubt it would be nearly as good using indirect heat. Just use your
favorite rub or marinade and don't cook it more than medium rare. -aem

In article .com,
says...
My local supermarket has boneless leg of lamb on sale this week.
I bought two.Threw one into the freezer for later use.
Sunday night, I made the first one for dinner. I roasted it in the
oven, seasoned with rosemary and lemon juice. It came out very well.
But with the nice weather approaching, I want to try to cook the second
one on the grill.
Any ideas or suggestions? I prefer cooking over charcoal( BBQ style,
etc.).
I would think that cooking it over indirect heat would be best.
Any suggestions would be appreicated.
As always, thanks in advance


It's one of my favorites. Remove the netting and open the meat up so you
have a slab. It will vary in thickness but that's ok. Trim as needed and
rub with seasonings. One I like is to mix dijon mustard, crushed garlic,
pepper, and olive oil. Marinate for a few hours or overnight in the
fridge then cook over direct heat until medium rare in the thick parts.
Slice to serve.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

aem wrote:

wrote:
[snip] ... with the nice weather approaching, I want to try to cook the second
one on the grill.
Any ideas or suggestions? I prefer cooking over charcoal( BBQ style,
etc.).
I would think that cooking it over indirect heat would be best. [snip]

Boneless leg of lamb works really on the grill directly over the coals.
I doubt it would be nearly as good using indirect heat. Just use your
favorite rub or marinade and don't cook it more than medium rare. -aem

Oh no. It's good. I have twice been served boneless leg of lamb that had been
prepared with a hot (temperature not spice) marinade and then cooked on direct heat.
One of them was done on a hibachi. and it was fantastic.

Dave Smith wrote:
aem wrote:

wrote:
[snip] ... with the nice weather approaching, I want to try to cook the second
one on the grill.
Any ideas or suggestions? I prefer cooking over charcoal( BBQ style,
etc.).
I would think that cooking it over indirect heat would be best. [snip]

Boneless leg of lamb works really on the grill directly over the coals.
I doubt it would be nearly as good using indirect heat. Just use your
favorite rub or marinade and don't cook it more than medium rare. -aem

Oh no. It's good. I have twice been served boneless leg of lamb that had been
prepared with a hot (temperature not spice) marinade and then cooked on direct heat.
One of them was done on a hibachi. and it was fantastic.

Aren't we agreeing? Why do you say, 'Oh no.' ? -aem

aem wrote:



Boneless leg of lamb works really on the grill directly over the coals.
I doubt it would be nearly as good using indirect heat. Just use your
favorite rub or marinade and don't cook it more than medium rare. -aem

Oh no. It's good. I have twice been served boneless leg of lamb that had been
prepared with a hot (temperature not spice) marinade and then cooked on direct heat.
One of them was done on a hibachi. and it was fantastic.

Aren't we agreeing? Why do you say, 'Oh no.' ? -aem

Because is misread your saying it would be nearly as good using indirect heat.
I added an extra "as" right........................................here^ ^
:-)

In my books, lamb always seems to taste better cooked on direct heat.

Boneless leg of lamb works really on the grill directly over the coals.
I doubt it would be nearly as good using indirect heat. Just use your
favorite rub or marinade and don't cook it more than medium rare. -aem

Oh no. It's good. I have twice been served boneless leg of lamb that had been
prepared with a hot (temperature not spice) marinade and then cooked on direct heat.
One of them was done on a hibachi. and it was fantastic.

Aren't we agreeing? Why do you say, 'Oh no.' ? -aem

mmmmmmmmmmmm you cant beat lamb cooked on a grill its so tender and
tasty

you all havnt really tried lamb untill you have eaten New Zealand lamb
its the best in the world
we cant be doing too much wrong when we have 30million sheep and only 4
million people in this great land of ours..
so if you get the chance to try our national iconic meat even if its a
bit expensive at times its just so worth it

tessa

Reg wrote:
wrote:

My local supermarket has boneless leg of lamb on sale this week.
I bought two.Threw one into the freezer for later use.
Sunday night, I made the first one for dinner. I roasted it in the
oven, seasoned with rosemary and lemon juice. It came out very well.
But with the nice weather approaching, I want to try to cook the
second one on the grill.
Any ideas or suggestions? I prefer cooking over charcoal( BBQ style,
etc.).
I would think that cooking it over indirect heat would be best.
Any suggestions would be appreicated.
As always, thanks in advance.

Darren


Unless I'm smoking it, I don't like indirect heat for leg
of lamb.

And well right you would be. Smoked lamb is awful. I don't know why some
people insist on smoking every cut of meat to be found on the planet, I
really don't.

Butterfly it and grill it flat over medium direct
heat until medium rare, about 135 F internal.

That's better.

A marinade of EVOO, yoghurt, garlic, and rosemary works
well.

butterflyangel wrote:
you all havnt really tried lamb untill you have eaten New Zealand lamb
its the best in the world

Much of the lamb in American stores is from New Zealand.

we cant be doing too much wrong when we have 30million sheep and only 4
million people in this great land of ours..

Most of us don't want to think about what you're doing, given that
demographic. (Snicker.)

so if you get the chance to try our national iconic meat even if its a
bit expensive at times its just so worth it

It's not that expensive. Sometimes it's considerably cheaper than
beef.

--Blair

jmcquown wrote:

Reg wrote:



Unless I'm smoking it, I don't like indirect heat for leg
of lamb.


And well right you would be. Smoked lamb is awful. I don't know why some
people insist on smoking every cut of meat to be found on the planet, I
really don't.


Smoked lamb rocks. It's one of my favorite dishes.
I've fed it to hundreds of people without one bad
review.

--
Reg

Darren wrote:

I would think that cooking it over indirect heat would be best.
Any suggestions would be appreicated.
As always, thanks in advance.

Alton Brown advocates indirect heat:

From http://www.foodnetwork.com/food/reci..._14749,00.html

Silence of the Leg O' Lamb Recipe courtesy Alton Brown
Show: Good Eats
Episode: Grill Seekers

1 sirloin end leg of lamb, boned, and trussed

Paste:
4 cloves garlic
8 fresh mint leaves
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons black pepper
5 tablespoons strong mustard, such as Dijon
2 tablespoons canola oil
2 sprigs fresh rosemary

Roughly chop the garlic cloves in the food processor. Add the mint and
repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a
paste. Spread the paste evenly on the meat side of the roast. Roll the leg
into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1
chimney's worth) of charcoal (natural chunk is best). When charcoal is
lightly covered with gray ash, split the coals into 2 piles and move them to
the far sides of the cooker. Close the lid and allow the grate to heat.
Then, place the lamb, skin side up, on the middle of the hot grate. Add the
rosemary sprigs to the charcoal briquettes and close the lid and grill.
After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe
thermometer into the roast and continue to grill until it reaches an
internal temperature of 135 degrees, about 25 to 30 minutes. Remove the
roast at 135 degrees. Remove the butcher's twine from the roast. Cover with
foil and rest it for 15 minutes before serving.



Bob

On Tue, 9 May 2006 18:10:07 -0500, jmcquown wrote:

Reg wrote:


Unless I'm smoking it, I don't like indirect heat for leg
of lamb.

And well right you would be. Smoked lamb is awful. I don't know why some
people insist on smoking every cut of meat to be found on the planet, I
really don't.

Butterfly it and grill it flat over medium direct
heat until medium rare, about 135 F internal.

That's better.

AFAIC, indirect heat in a weber (even when covered) is just a
precaution against burning your marinade. Leg of lamb can be cooked
over indirect heat quickly enough that you won't get the permeated
smokey flavor you'd expect from a real smoker set up.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

**Much of the lamb in American stores is from New Zealand.**



wow Blair thats sooooo cool to hear , sometimes Lamb can be very
expensive here .... you would think with the amount we have here it
would be cheaper..

**Most of us don't want to think about what you're doing, given that
demographic. (Snicker.) **

........ hey its only the guys in the south island that do that .,....
not like us northerners ...... we are so much more refined ;o) LOL

tessa

"butterflyangel" wrote in message
oups.com...
**Much of the lamb in American stores is from New Zealand.**



wow Blair thats sooooo cool to hear , sometimes Lamb can be very
expensive here .... you would think with the amount we have here it
would be cheaper..

**Most of us don't want to think about what you're doing, given that
demographic. (Snicker.) **

....... hey its only the guys in the south island that do that .,....
not like us northerners ...... we are so much more refined ;o) LOL

tessa

N.Z. lamb used to be sold in supermarkets in Eastern Canada but I haven't
seen it for years. I have paid less for N.Z. Spring Lamb in a Canadian
supermarket than in a butcher shop in Whangamatta. It is really good!!!!

Farmer John
45N,77W