Preparation:
Did a garlicky/minty leg of lamb in the pit yesterday and it came out so good I thought I'd share with the porch.
Rather than insert slivers of lamb into the meat and apply a rub to the surface, I applied an herb puree to the inside of a boned, butterflied leg and rolled and tied it up. The puree consisted of:
I rubbed the outside with oil, salt and pepper. Cooked at about 250F with cherry wood until internal temp was 130F (medium rare) |
