Easter Lamb

4 04 2010

Had a little Easter BBQ in the beautiful SF rain today. Roasted a 6lb bone in leg of lamb on the grill, among other things. We did the Easter/Passover mashup with the leg of lamb dueling a nice 5lb brisket on side by side grills.

 

Rosemary and thyme from the back yard + garlic + salt + lots of crushed black pepper (not pictured). Would have been even better with some oregano and lemon juice but this was what I had so…

Into the food processor + olive oil and gave it a good whack.


Rubbed her down and let it marinate over night…

Roasted over a charcoal fire for around 3.5 hours at fluctuating temps until it was about 140F in the center.

It was almost like prime rib…

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One response

5 04 2010
shaady

dude, I’d move back to SF solely for the purpose of going to your future restaurant one day. keep it up!

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