Leg of lamb
Lauren found this Julia Child recipe for leg of lamb that worked out beautifully on the Kamado.
Pierce the lamb in several places and insert garlic slices and mint (or rosemary).
Mix together the oil, vinegar, Worcestershire, paprika, salt, pepper, and sugar. Add enough flour to thicken this muck into a paste. Rub it all over the meat to coat. Then roll the lamb in flour and place it in a pan (we used a rack).
Cooking on the Kamado
I preheated the Kamado to 500 -550 degrees and roasted the lamb until the crust has hardened and browned lightly (about 45 minutes). I tossed in some pecan wood to add a little smoke. The photo below shows the meat after the initial high temp cooking.
I then reduced the temperature to 325° and bake the lamb until done (somewhere around 30 minutes a pound). At this point also tossed some oiled/salted whole yams onto the grill to cook along with the meat.
Internal temp should be between 135 & 140 degrees F for medium rare.
After resting for about 10 minutes, it was ready to carve.
Sauce for leftovers
Although we didn't make a sauce for this meal, here is the recipe that accompanied the one above... we'll certainly try it out some day on leftovers.
Melt the butter in a saucepan, add the flour, mustard, curry and paprika and stir-cook a few minutes.
Add the broth and heat, stirring, until it is smooth and has thickened. Mix in the sherry. Serve over rewarmed slices of lamb.
Copyright © 2001 by Zenreich Systems. All rights reserved.
All text and photographs copyright © 1999 - 2016 Zenreich Systems. All rights reserved.