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Title: Grilled Leg of Lamb Categories: None Yield: 1 Servings ----------------------------------MARINADE---------------------------------- 1/2 c Oil 1/2 c Lemon juice 1/2 c Wine 1 tb Crushed garlic 1 tb Salt 1 tb Rosemary 1 tb Pepper 1 tb Crushed red pepper I used to do a lot of legs o' lamb while I was living in New Zealand. I agree with Jeannie Voltz on this: a butterflied leg is perfect for a crowd. Grilled 20 minutes on the side (maybe up to 30), you get a nice piece of meat that's well done in the thin bits and medium rare in the fat parts. I marinate my lamb in something like the following: Submerge the sucker for a couple of days. A week isn't too long. I don't thing "low and slow" is the way to go with lamb. I prefer grilling. However, I'd definately try low and slow with mutton. Q'ing is designed for cheap, tough, and fatty cuts. A good smoking would also kill the gamy taste. Posted to bbq-digest Volume 98 Issue 020 by Bruce Baker |