This is a print preview of "Garlicky/Minty Leg Of Lamb In The Pit" recipe.

Garlicky/Minty Leg Of Lamb In The Pit Recipe
by Global Cookbook

Garlicky/Minty Leg Of Lamb In The Pit
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 1

Ingredients

  • 4 Tbsp. Roasted garlic
  • 3 Tbsp. Minced Italian parsley
  • 2 Tbsp. Minced fresh mint
  • 1 Tbsp. Finely minced fresh thyme
  • 1 1/2 tsp Finely minced fresh rosemary
  • 1 tsp Salt
  • 1 tsp Freshly grnd pepper

Directions

  1. Did a garlicky/minty leg of lamb in the pit yesterday and it came out so good I thought I'd share with the porch.
  2. Rather than insert slivers of lamb into the meat and apply a rub to the surface, I applied an herb puree to the inside of a boned, butterflied leg and rolled and tied it up. The puree consisted of:
  3. I rubbed the outside with oil, salt and pepper. Cooked at about 250F with cherry wood till internal temp was 130 (medium rare)
  4. This was adapted (filched) from the Gotham Bar and Grill Cookbook (ISBN