The trick is to smoke the meat and not make the meat smoke
TABB’s GRILLED MARINATED LAMB
Date:April 07, 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.
Tabb's Grilled & Marinaded Leg of Lamb
The 7 pound leg of lamb was boned, butterflied & trimmed by the butcher for me, so all I had to do when it was time is unwrap it and put it in the marinade bag.
The marinade used white wine, soy sauce, EVOO, ground cumin, ginger, marjoram, sage, savory, thyme, crushed garlic, lemon juice, kosher salt & fresh ground black pepper.
The finished marinade.
I placed the butterflied lamb and the marinade in a custom sized FoodSave bag & sealed it without completely vacuuming it.
The bag rested in the fridge for 8 hours & I flipped it every hour.
I took the lamb out of the bag 30 minutes before it was to go on the grill. The marinade was reserved & boiled for 3 minutes & then kept warm until serving time.
The lamb was direct grilled over medium high heat for 20 minutes per side, turning it a quarter turn once at the midway point.
This lamb was taken to 160 degrees (70 C). I had two temperature probes inserted into the meat & double checked it with a instant read thermometer.
Despite the recipe having me cook to a higher temperature than I normally would cook lamb, it still proved to be moist thanks to the marinade.
The lamb was served with mint jelly which was the perfect compliment to the taste of the meat.
The lamb was served with a side of Twice Smoked Potatoes & Green Beans with Bacon.
The reserved & boiled marinade was kept warm & poured over the meat prior to serving. The serving platter was garnished with mint leaves.
The Twice Smoked Potatoes & Green Beans with Bacon were great sides to pair with this lamb dish.
The lamb was still moist & had great flavor, particularly the outer crust which was very tasty & crispy.
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This tasty Austrailian based recipe from the KCBS Cookbook was the main course for Easter Dinner 2012. A leg of lamb was butterflied & trimmed of all fat. Then the meat spent 8 hours in the fridge in a marinade which was Indian influenced. The marinade is reserved and boiled and saved for pouring over the meat when the meat is served. The meat was direct grilled to 160 degrees (71 C) over medium high heat for about 20 minutes a side. I felt 160 was rather high for lamb, but I also figured that the marinade would help keep the meat from drying out. The meat was carved, doused with the reserved & reheated marinade, placed in a bed of mint leaves and served over a bed of fresh mint leaves. The lamb was still moist and had a nice crispy and tasty outer crust. It was a rather low key and easy cook, but tasted like a complex dish.