Leg of lamb?

Axixic:

Up until our latest grill, I had never used a searing burner. When I first started using it, I tended to leave meat on there too long. After some experimenting, I have improved my results by coating our meat with either extra virgin olive oil or garlic infused extra virgin olive oil. The olive oil gives me a quick sear (seal) and then I transfer to a very hot grill.

I made the mistake of attempting to BBQ a bone-in leg of lamb one time and never again! My guess is that the bone is too big and pulls the heat away from the meat?

CheenaGringo wrote:
I made the mistake of attempting to BBQ a bone-in leg of lamb one time and never again!  My guess is that the bone is too big and pulls the heat away from the meat?

Neil,

Low heat over a longer time is the key, I think.

The searing worked extraordinarily well but you are right - less is more. With steaks I usually dry spice but my lamb leg is coated in marinade and that certainly helps. I won't hesitate to use it in future.

But you know, butterflied leg of lamb works great on the BBQ, too. It's just the caveman in me that likes the bone-in. You know, Denis Leary: "meat...fire...good."

Axixic, I am glad your leg of lamb was a success--although I don´t think any of us (okay, only one of us) had any doubts. Your reputation as a great cook remains unsullied. Happy New Year.

My best results on the BBQ have been with a butterflied leg of lamb cooked on the rotisserie. I set the lower burners on low while I start with the vertical radiant burner on high. Once the exterior has a nice crust, I lower the vertical radiant burner and slow cook to medium rare. With leg of lamb or a lamb roast, I serve with Mint Sauce while chops or racks are served with Mint Jelly.

Axixic wrote:

But you know, butterflied leg of lamb works great on the BBQ, too.

Indeed it does. I just grill it on high for a few minutes, flip it, then turn the heat down.

We usually buy a boneless leg of lamb at Costco, then cut it into whatever amount we plan on cooking, and freeze the rest. A lot of garlic, a lot of parsley, some olive oil and salt and pepper and that's it. Works great.

I've been watching this thread out of interest to see if there are alternative, local purveyors of decent lamb, so thanks for the info.