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.

11 Responses to “A Winter’s Lamb Roast”

  1. Kathy Kinsley says:


    Sorry about that. I also ” lurves me some lamb” – especially Aussie lamb. Yum. Though I must admit I also like mint sauce. 😛

  2. Mark says:

    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?

  3. Dr Alice says:

    That looks very good and I’m sure Claude loved his bite of lamb. Yum.

  4. Julie says:

    What a great way to start vacation – photos of Claude! 🙂 Thanks, I needed that!

  5. Mr. Bingley says:

    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.

  6. Mr. Bingley says:

    I figured you’d like the pics, Julie!

  7. Clive says:


    I’m Australian and we can’t get our own lamb at that price – especially the good stuff. 🙁

  8. Mr. Bingley says:

    That’s just crazy, isn’t it, Clive? Is it taxes or what? Government price supports?

  9. Myeviltwindidit says:

    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.

  10. Laura says:

    I have never eaten lamb! No I haven’t. And not just because I think they’re cute.

  11. Mr. Bingley says:

    I could get you a nice goat recipe…

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