Tuesday, May 31, 2011

Leg of Lamb on the Weber

So, I'm a few weeks late getting this posted, but you can cook lamb anytime, not just on Easter.


We had a full array of other stuff on our Easter menu but we had good weather and I wanted lamb, so I picked up a small boneless trussed leg of lamb to cook for myself, about four pounds.





Here's how you do it:

On the Weber "kettle", place an aluminum pan, which you can get from a dollar store, on one side. Light the charcoal on the other side. (Always use a chimney, not lighter fluid, to light your coals). Fill the pan with water, or some other liquid. 

Make a paste using olive oil, garlic, and rosemary. Coat the lamb with the paste using a brush.

Once the coals are red hot, place the lamb over the pan. This is the indirect heat cooking method. If you want you can place some wood on the coals to make smoke; just don't put too much.

Cover and cook about 20-25 minutes per pound until internal temperature should be 140 for medium.

Slice and enjoy!


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