|Catherine Zeta Jones - Grilled Leg of Lamb|
|Last Edited: Friday, 08 Feb 2008, 5:37 AM EST|
|Created: Friday, 08 Feb 2008, 5:37 AM EST|
Catherine zeta jones - grilled leg of lamb
1 leg of lamb (bone removed and butter flied)
Juice from four or five lemons
5 cloves garlic chopped
1/4 cup olive oil
1 tbs fresh rosemary chopped
1 tsp fresh thyme chopped
Mossman dry rub seasoning
Spray bottle loaded with water
Long bbq tongs or fork
Flatten out lamb and sprinkle seasoning on both sides (about a tsp on each side)
Rub in herbs using most of them on the meaty side (they will just burn off the fatty side)
Mix lemon juice, olive oil, and garlic together for marinade
Using a big freezer bag or an appropriate sized bowl or roaster, pour marinade over lamb. Marinate in refrigerator several hours (overnight is better)
Prepare grill medium to medium hot
Remove from marinade (you can discard or use for basting while grilling)
Re-season lamb with dry rub (about a tsp per side)
Place meat on grill fat side up, close grill and cook for about five minutes. If you see a lot of smoke, check for a flame up from melting fat. The spray bottle should handle it but you might have to move the meat around to cooler spots on the grill
Turn meat over to fat side and close grill . You will have to watch it because this part will make flames. Move it around, use spray bottle. This will be more fun if you have long tongs.
Keep the grill medium heat and cook until desired wellness
When the meat just begins to feel firm to the touch, it will be medium rare. Thicker parts will cook slower. Medium rare 145 f--medium 160f.
If you like medium rare, stop cooking it when an internal thermometer reads 135f. It will continue to rise after you remove it from the heat. For medium, stop at 150f.
Let rest at least 10 minutes before carving or all of the juices will run out.
Dry rub seasoning
(great on beef, chicken or fish)
Combine the following:
2 tbs paprika
2 tbs kosher salt
1 tbs black pepper
1 tbs onion powder
2 tbs garlic powder
1 tbs cayenne pepper
1 tbs dried leaf oregano
1 tbs dried leaf thyme
(store left over rub in jar or baggie)
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