Garlicky/minty leg of lamb in the pit
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Roasted garlic |
| 3 | tablespoons | Chopped Italian parsley |
| 2 | tablespoons | Chopped fresh mint |
| 1 | tablespoon | Finely chopped fresh thyme |
| 1½ | teaspoon | Finely chopped fresh rosemary |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Freshly ground pepper |
Directions
PUREE
Did a garlicky/minty leg of lamb in the pit yesterday and it came out so good I thought I'd share with the porch.
Rather than insert slivers of lamb into the meat and apply a rub to the surface, I applied an herb puree to the inside of a boned, butterflied leg and rolled and tied it up. The puree consisted of: I rubbed the outside with oil, salt and pepper. Cooked at about 250F with cherry wood until internal temp was 130 (medium rare) This was adapted (filched) from the Gotham Bar and Grill Cookbook (ISBN 0-385-48210-8).
Posted to bbq-digest Volume 98 Issue 015 by ackerman@... (William Ackerman) on Jan 7, 1998
Related recipes
- Barbecued butterflied leg of lamb with mint
- Barbecued butterflied leg of lamb with mint &
- Barbecued butterflied leg of lamb with mint & pocket br
- Barbecued butterflied leg of lamb with mint a
- Barbecued butterflied leg of lamb with mint and pocket bread
- Barbecued leg of lamb
- Broiled lamb^
- Garlicky smoke-roasted lamb
- Glazed leg of lamb
- Gourmet leg of lamb
- Grilled leg of lamb
- Grilled minted leg of lamb
- Herb garden leg of lamb
- Marinated leg of lamb
- Mint glazed lamb
- Mint lamb
- Mint-marinated leg of lamb
- Roasted leg of lamb
- Robert goulet's leg of lamb
- Sauteed minted lamb