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Leg of Lamb, with Herbs de Provence message has embedded images

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Posted by: Da Kine Green BBQ on 2011/12/26 14:22:44  

My first leg of lamb cook - ever. Here are some images. This is based on Steven Raichlen's method, using Herbs de Provence. . .

Grabbed this 7.8 pounder on sale!






Gathered the ingredients for the rub





Studded the leg with garlic slivers, fresh rosemary and Kalamata olives all over





Sprinkled on the Herbes de Provance





And placed it on my large BGE, set up for indirect grilling, using the Platesetter, legs up, and drip pans. Stabilized the dome temp to about 350 degrees. I basted the leg with olive oil every 30 minutes






The bone-end was cooking a bit too fast, so I foiled the end, like this






This is what it looked like when the internal temp reached 140 degrees - about 2-1/2 hours, for medium-rare.






I had to check a YouTube video to figure out how to carve this monster leg.





I might cook for a little longer next time (maybe to 145 degrees internal), since the very far inside area came out just a bit too rare.





I was amazed at the amount of meat this leg made. Since we were expecting a lot of people over for Christmas dinner, I cut the slices into smaller chunks so knives were not needed. . .





It was a great cook on the BGE!

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