Butterflied Leg Of Lamb Kamado Joe
With a sharp paring knife cut small slits about 12 deep around the leg.
Butterflied leg of lamb kamado joe. Place the leg of lamb in the marinade seal the bag and turn to coat. Kj settled in at around 170c to 190c. Skewered and on it went.
Remove the plate setter and crank open the vents to get the BGE up to 600. My local had some whole lamb rump on sale so picked it up for dinner. 1 leg of lamb surface fat removed and butterflied 10 garlic cloves cut into thin slivers 2 tbsp white distilled vinegar 2 tbsp lemon juice 2 tbsp garlic and ginger paste 3 tbsp.
After another rest. Mix together the ingredients rub all over the butterflied leg of lamb. First lay the leg meat side up and cut away any large pieces of fat.
Again you can have your butcher do it if you like. Lamb Rump on the Rotisserie. Dried the pieces off.
Using half of the sauce marinate the leg of lamb for 3 hours. Marinated for about 2 hours in olive oil balsamic vinegar several fresh thyme sprigs lots of chopped rosemary about eight sliced garlic cloves and salt and pepper. I cooked it at 300 for an hour and a bit and gave it a rest then a sear.
It was cold rainy and bloody windy last night so went with some warm vegies. Took a 4 lb butterflied boneless leg of lamb and spent about 30 minutes trimming off all the fat I could. Got myself a marinated boneless leg of lamb and gave it some mojoon it goes.
