Author Topic: Boneless Leg of Lamb  (Read 1280 times)

hicksdr

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Boneless Leg of Lamb
« on: 12/17/12 14:25:04 »
Husband wants to use his Big Easy and do lamb for Christmas.  We need advice and recipes.  It will probably be a 2.5 - 3.5lb leg.  Thanks so much. He is really excited.  I'm just trying to help him get the rave reviews his turkeys get.

Bluecham

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Re: Boneless Leg of Lamb
« Reply #1 on: 12/17/12 15:11:33 »
I have been eyeing a Lamb shank as well... Looking forward ot great advice!

Ka Honu

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Re: Boneless Leg of Lamb
« Reply #2 on: 12/17/12 15:52:54 »
I'm not a big proponent of cooking roasts in TBE/SRG but Tommy or someone should be along directly with assistance.  If you have a rotisserie, though, I'd go for it that way.

I'd find a way to do the lamb shanks low and slow (smoke or brown, then braise), simply because they have so much connective tissue that you want to "melt" in the process - just like pork, veal, and beef shanks.  Can you say osso buco?
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Phil

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Re: Boneless Leg of Lamb
« Reply #3 on: 12/18/12 12:00:43 »
Another thought.  Bone the leg and marinate in EVOO, lemon peel and juice, chopped garlic, herbs of choice, lots of cracked pepper.  Then spread it open and grill like a steak until Med-rare.  Rest and slice like a tri-tip. Really good.
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Pam Gould

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Re: Boneless Leg of Lamb
« Reply #4 on: 12/18/12 12:42:35 »
It's already boneless I see..try the srg or beesr and low and slow till temp. Gonna make some gyros with that? Pam  .☆´¯`•.¸¸. ི♥ྀ.

CaptJack

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Re: Boneless Leg of Lamb
« Reply #5 on: 12/18/12 12:59:56 »
I'd cook it like prime rib
I'd start out in my electric smoker at 200° until the IT hits around 110°
then I'd put it in the TBE (I have an SRG) to put a sear/crust on the outside
I'd pull it out of the TBE at 135°IT
and loosly tent in foil and rest for about 20'mins

my grandmother cooked her lamb roasts (& beef roasts) in her roaster at 300° until the IT was 135°
and her lamb roast was one of her best recipes
..always served with mint jelly  ;)


this is the technique I would use
in the smoker first
this is a bone-on ribeye roast
but it would be perfect for lamb too


this was finished on High on the grill for a finish"reverse" sear


the final internal temp was 137°