- 4-5 pound leg of lamb (boneless butterflied and pounded thin)
- 1/2 onion sliced fine, 2 cloves garlic sliced fine,
- 1 8 ounce pack of frozen spinach ( thawed,chopped fine)
- 2 large carrots steamed
- 1 large red bell pepper (grilled, cooled and sliced into quarters)
- salt and pepper
- cotton string
Take your flattened piece of lamb and salt and pepper liberally. Layer the the spinach, onions garlic. Next lay the peppers and carrots. Roll everything together. Tie with cotton string.
Of course, I am using the Weber. It is an indirect fire, with Mesquite charcoal and Kingsford briquettes combo of fuel. Get a big fire going and let the coal get nice and hot. Clean your grate and oil. Place your meat roll in middle of grill.
I have the vents all the way open to light the fire. You want to get the kettle as hot as you can. Once the meat is on the grill close the vents half way until the temperature in the Weber reaches 350. Cook until the internal temperature of the meat is 130. let rest for 15 minutes. Cut all the string away.
Can you wait for 15 minutes?. It is not easy. Once you cut into this loaf of Easter you will be Happy. It is a whole meal in a slice. It was smokey and tender. The two killer combinations. We served this with rice and fava's from the garden. It does not get any better!
Nice. I'm grilling Lamb Chops tomorrow.
Had hoped to have rabbit and do a post saying "I slaughtered the Easter Bunny" but I didn't get one.
Greg, I am a little partial to the chocolate bunnies. Elmer Fudd, I am not. " I'll get you...you Wascally chocolate Wabbit"
What a super idea - you could use all kinds of different stuffings, too, to change it up a bit. My leg of lamb is whole this Easter but maybe next time...!
I've never stuffed leg of lamb, but that looks pretty great. Lamb on the grill is always a good time.
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