Butterflied Leg Of Lamb
Had friends over from Ireland this weekend. So decide to do a butterflied leg of lamb.
Shock horror, was informed Sunday morning that one of our guest did not like Lamb, the cooking smell or anything to do with Lamb. Out came a Chicken Breast for her.
Removed the bone and Butterflied it.
Marinated with Rapeseed Oil, Garlic, Rosemary Lemon Zest and Lemon Juice.
Cooked in the Kamado @105'C for 4 1/2 hours until IT was 75'C.
On the right of the picture is Wild Boar Tenderloin as a side.
So what's the verdict, tasty moist Lamb, and shock horror, my guest tried some and went back for more!
Job Done.
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Had friends over from Ireland this weekend. So decide to do a butterflied leg of lamb.
Shock horror, was informed Sunday morning that one of our guest did not like Lamb, the cooking smell or anything to do with Lamb. Out came a Chicken Breast for her.
Removed the bone and Butterflied it.
Marinated with Rapeseed Oil, Garlic, Rosemary Lemon Zest and Lemon Juice.
Cooked in the Kamado @105'C for 4 1/2 hours until IT was 75'C.
On the right of the picture is Wild Boar Tenderloin as a side.
So what's the verdict, tasty moist Lamb, and shock horror, my guest tried some and went back for more!
Job Done.
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
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