Leg of Lamb on the BBQ
Discussion
Tried a cooking a joint of meat on the BBQ for the first time today and it was a major success!
Slashed the meat then put placed slivers of garlic in them. Rubbed a mixture of olive oil, oregano, rosemary, lemon juice, crushed garlic, salt and pepper into the meat and marinaded it for 5 hours with the rest of the mixture.
Then mixed course sea salt, smoked paprika and cayenne pepper together and rubbed it into the marinaded meat just befor cooking.
Cooked it on a low heat on the BBQ for 2 hours on the warming rack with a baking tray below to catch the fat so it didn't go up in flames.
Was melt in the mouth and full of flavour. Hardly any left. Will definitely make this again.
Slashed the meat then put placed slivers of garlic in them. Rubbed a mixture of olive oil, oregano, rosemary, lemon juice, crushed garlic, salt and pepper into the meat and marinaded it for 5 hours with the rest of the mixture.
Then mixed course sea salt, smoked paprika and cayenne pepper together and rubbed it into the marinaded meat just befor cooking.
Cooked it on a low heat on the BBQ for 2 hours on the warming rack with a baking tray below to catch the fat so it didn't go up in flames.
Was melt in the mouth and full of flavour. Hardly any left. Will definitely make this again.
Stoatman said:
Nom , Nom , Nom , Nom.
Looks good , what BBQ have you got ? (I have not got one yet)
This is where I have to hide in the corner with a bag on my head and be called a heathen!Looks good , what BBQ have you got ? (I have not got one yet)
I have a cheap 2 burner B&Q gas BBQ. It has a side ring burner (No jokes please!)
http://www.diy.com/diy/jsp/bq/nav.jsp?action=detai...
We got it on offer last year for £45. It is great for general outdoor cooking. Have used it for every evening meal this week and make everything from baked salmon to chilli con carne.
I'd venture better to cook with the bone in, if time permits. More flvour, convective transfer and moisture. To the OP - looks just perfect, I'm going to try your recipe. Question: How much salt? I keep reading that salting meat prior to cooking can toughen it (tightens meat fibres) doesn't sound like that was the case here!
Matt Harper said:
I'd venture better to cook with the bone in, if time permits. More flvour, convective transfer and moisture. To the OP - looks just perfect, I'm going to try your recipe. Question: How much salt? I keep reading that salting meat prior to cooking can toughen it (tightens meat fibres) doesn't sound like that was the case here!
Recipe was found at:http://sites.google.com/site/cooksisterrecipes/leg...
I didn't have seasoned salt but just used salt with extra dried herbs that were knocking around in the kitchen.
oilydan said:
tog said:
I often do legs of lamb on the barbecue, but usually butterflied. Much quicker to cook that way.
^^This is how I do it.Marinade for 3 days for awesome flavour.
Although lamb shanks (bone in) are simply delicious slow-cooked in foil with s&p, thyme and garlic.
Mobile Chicane said:
oilydan said:
tog said:
I often do legs of lamb on the barbecue, but usually butterflied. Much quicker to cook that way.
^^This is how I do it.Marinade for 3 days for awesome flavour.
Although lamb shanks (bone in) are simply delicious slow-cooked in foil with s&p, thyme and garlic.
Alternative is to use the Weber in indirect mode. Takes longer, but results are sensational.
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