The trick is to smoke the meat and not make the meat smoke
STUFFED BONELESS LEG OF LAMB
Date:October 24, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Stuffed Boneless Leg of Lamb
The ingredients are gathered for the stuffing & the lamb has been butterflied (by the butcher) actually) & trimmed of fat
The stuffing used red pepper, shallots, garlic & thyme plus slat, pepper, EVOO & red wine vinegar
The peppers, onions & garlic have been chopped & the other ingredients measured out
The ingredients laid out in order of use: EVOO, then peppers, then onion & garlic, then vinegar & thyme, salt & pepper
The peppers were sauteed first
Next came the shallots & garlic
Finally the thyme & red wine vinegar, salt & pepper. Things were smelling pretty good in the Kitchen at this point
The lamb had just been covered with plastic wrap & pounded to an even thickness
The lamb is slathered with mustard followed by and application of salt & pepper
The cooled stuffing was applied next
The stuffing looked as great as it smelled
The roast is rolled & tied crosswise & end to end. it is a bit of a messy process. EVOO, salt & pepper went on last
The roast is direct grilling over the two end burners to get a sear. There is a water pan in the indirect middle area
The roast has indirect grilled for 75 minutes just behingd the water pan which added moisture in the form of steam
The lambs was served with Alton Brown’s perfect mashed potatoes, green beans & bacon, some french rolls & port wine
The recipe called for a 15-30 minute rest. I found the longer it rested the easier it was to keep the slices intact
This was a great meal, the lamb couldn’t have turned out better & the sides were outstanding on their own and as a combo
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I was looking for a different type of recipe to take advantage of Icelandic lamb being in season. This recipe was very similar to one I did for beef tenderloin which was great. The boneless leg of lamb was butterflied, trimmed of fat and pounded down to an even thickness. The lamb was coated with mustard, then seasoned with salt and pepper and a herb and veggie stuffing was applied last. The lamb was rolled back up into a cylinder & tied with butcher’s string. The roast was seared using medium direct heat and then finished off using indirect medium heat. I placed two remote read temperature probes in the thickest part of the meat and they helped me get the lamb to a perfect medium rare. This lamb was really good, the outer crust has a nice taste from the searing and the inside was moist and tasty. I think the pan of water they had you keep on the grill while cooking helped with the moist part. The stuffing gave you a little blast of flavor in each bite. This is a great way to prepare lamb.