Wednesday, April 11, 2012

Stuffed, Boneless Leg of Lamb

Leg of Lamb
I braised two leeks and 4 ounces of shiitakes, then stuffed a boneless leg of lamb from Willow Hill Farm.  The leftover filling was served alongside each slice.

Rotisserie Lamb Roast
Tied it up and coated it in mustard and Dizzy Pig Red Eye rub.  Then on to the Weber rotisserie set at 300f (low) for about an hour.  When the roast read 131f, we pulled it off, covered it with foil and a heavy towel, and let it rest for 30-40 minutes.

Perfectly rare.  A solid cook!