Grilled Leg Of Lamb - Otg 6/97 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
5 1/2 lbs: Boneless butterflied leg of lamb, well trimmed of fat
FOR THE RUB
3 cup: Brown sugar,
6 tbsp: Colemans mustard powder,
6 tbsp: Ground ginger powder,
Directions:
: To make the rub, combine sugar, mustard, and ginger (use your
hands). Rub all over the leg of lamb. Transfer to a large, shallow
dish. Grill immediately. Charcoal Grilling:
: Bank charcoal briquettes on one side of the grill. Let the
coals burn down until covered with white ash. Lightly oil the grill.
Cook the lamb directly over the coals, turning until seared,
approximately every five to ten minutes on each side until golden.
WATCH FOR FLARE-UPS! [authors emphasis] Transfer to the other side
of the grill. Cover with the grill lid. Cook until a meat
thermometer inserted in the thickest part of the meat reads about 130
F degrees (medium rare) about 30 minutes.
Gas Griling:
: Cook the lamb over high heat for 10 minutes, turning once or
twice to sear. Reduce the heat to medium-low and offset; continue
grilling, covered, until desired degree of doneness [is reached]
(about 30 minutes for medium-rare. Let lamb stand for approximately
5 minutes. Slice against the grain.
"Quick & Easy", W. Park Kerr; "On the Grill", June, 1997. Typos by
Jeff Pruett. From: Jeff Pruett Date: 04 Jul 97 National Cooking Echo
Source from luhu.jp
hands). Rub all over the leg of lamb. Transfer to a large, shallow
dish. Grill immediately. Charcoal Grilling:
: Bank charcoal briquettes on one side of the grill. Let the
coals burn down until covered with white ash. Lightly oil the grill.
Cook the lamb directly over the coals, turning until seared,
approximately every five to ten minutes on each side until golden.
WATCH FOR FLARE-UPS! [authors emphasis] Transfer to the other side
of the grill. Cover with the grill lid. Cook until a meat
thermometer inserted in the thickest part of the meat reads about 130
F degrees (medium rare) about 30 minutes.
Gas Griling:
: Cook the lamb over high heat for 10 minutes, turning once or
twice to sear. Reduce the heat to medium-low and offset; continue
grilling, covered, until desired degree of doneness [is reached]
(about 30 minutes for medium-rare. Let lamb stand for approximately
5 minutes. Slice against the grain.
"Quick & Easy", W. Park Kerr; "On the Grill", June, 1997. Typos by
Jeff Pruett. From: Jeff Pruett Date: 04 Jul 97 National Cooking Echo
Source from luhu.jp