Quote:
Originally Posted by heero_yuy
You know it's just right when the bone slides out with no effort.  |
Last year I cooked a few lamb legs on our BBQ. It's quite a reasonable size so I was able to put it on the high rack with the coals completely to one side and thereby avoid flare ups from any dripping fat. I covered it with foil for about the first hour then took the foil off for about another hour and I have to say it was superbly tender and succulent. I'll be doing it again as soon as the weather and price of lamb legs permits served with a really nice cous-cous.* Blimey I'm starving now just thinking about it all.
* made with: finely chopped spring onions - red onion - celery - cucumber - garlic chives & mint (both from our garden) - corriander - EV olive oil - lemon juice - salt - black pepper - whole sunflower seeds. I never measure anything, just taste, add what's needed and taste again until it's perfect.