A Winter’s Lamb Roast
I lurves me some lamb, especially boneless leg of lamb.
And not that over cooked gray mint jelly mutton thing that 50s housewives felt required to fling at their families twice a year. No, we’re talking nice fresh carbon-excessive lamb from as far away as possible…Australia!
Once you cut off the netting these beauties open up nicely
so I butterflied it and
excuse me, you ate already
anyhow, it opened up rather nicely
so I seasoned the this side with a little salt, rosemary, dried mint, dried cilantro, pepper, cumin and the juice of 1 lime
you want this?
Really? This?
Well have it then!
Anyhoo, after seasoning roll that bad boy up
tie it
and then get it ready for the grill with a coating of salt, pepper and some more dried mint
and throw it on the grill for some indirect cooking over charcoal and a chunk of black birch. I pureed a small onion in the Cuisinart and made a mop of that and 1/2 cup lime juice, 1/4 cup white wine and 1/4 cup olive oil which I used to baste the lamb every 20 minutes or so. I figured it would take, er, well, that’s always the little hitch in my cooking: I never reaaaaaalllllly know how long stuff will take. That’s the downside of winging it. I let it cook for 30 minutes or so and then I got the roasted rosemary/thyme fingerling spuds ready
and while all of that was cooking I fired up the gas grill to bribe my gals with the Never Fail™ appetizer of grilled scallops and big honking shrimp that have been marinated in lime juice and curry
and as those were disappearing the lamb hit the temp I wanted
and turned out pretty darn yum
if you like these sorts of things, that is.
And I do.
Swill Food and Grog | Mr. Bingley | 
December 17, 2010 7:31 pm
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*drools*
Sorry about that. I also ” lurves me some lamb” – especially Aussie lamb. Yum. Though I must admit I also like mint sauce. 😛
You are just absolute buckets of WIN.
How long on the charcoal grill? And about how much coal, 3/4 of a chimney or so?
That looks very good and I’m sure Claude loved his bite of lamb. Yum.
What a great way to start vacation – photos of Claude! 🙂 Thanks, I needed that!
Mark, I have a non-weber chimney, I think it’s slightly smaller than the weber one. I used a full chimney and piled all the coals to one side of my 22″ weber kettle. I *think* it took about an hour and a half to get up to 135 internally. I turned it a few times during the cook to get it as even as possible.
I figured you’d like the pics, Julie!
YUM!
I’m Australian and we can’t get our own lamb at that price – especially the good stuff. 🙁
That’s just crazy, isn’t it, Clive? Is it taxes or what? Government price supports?
It’s true. Our export quality beef is the same. Not sure why it’s not cheaper here at “the source” so to speak. Still, glad we could help you out with that one mate.
Damn, now I’m hungry.
I have never eaten lamb! No I haven’t. And not just because I think they’re cute.
I could get you a nice goat recipe…