Garlicky/Minty Leg Of Lamb In The Pit

Recipe Ingredients

		Puree
4 tablespoons	60ml	Roasted garlic
3 tablespoons	45ml	Chopped Italian parsley
2 tablespoons	30ml	Chopped fresh mint
1 tablespoon	15ml	Finely chopped fresh thyme
1 1/2 teaspoons	7.5ml	Finely chopped fresh rosemary
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly ground pepper

Recipe Instructions

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).

This was adapted (filched) from the "Gotham Bar and Grill Cookbook" (ISBN 0-385-48210-8).

Posted to BBQ List by [email protected] (William Ackerman) on Jan 7, 1998

Source:
Fred Towner

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