Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

This delicious recipe was one of the factors in my TV show making the ratings that kept me on the air for 131 episodes. Our original contract was for 13 episodes. We used it on the cover of my book The Sonoran Grill This easy recipe is tangy and herbal with the correct amount of bite from the lemon and dijon to cut through the lamb and bring ou the delicate flavor. Serve it with a cold, crisp white Pinot and a loaf of my bread!

Fresh Rosemary for garnish

1 8LB Leg of lamb, de-boned and tied

1. Allow the lamb to rest in the marinade for 1-1/2 hours.

2. Place lamb on spit and roast over indirect heat, medium-hot coals, until internal temperature reaches 140 degrees or about 35-40 minutes of cooking time (for medium rare).

3. Remove lamb from spit and allow resting for 8-10 minutes before serving.

4. Garnish with Rosemary.

Rosemary Dijon Baste;

1-1/2 TSP Fresh rosemary, minced

2 CLOVES Garlic, minced or pressed

1/4 C Peanut oil

2 TBL Fresh-squeezed lemon juice

2 TBL Dijon mustard

1 TBL Soy sauce

PINCH Salt

1. Whisk all ingredients well. Use to baste or marinade lamb, poultry or pork.

How do I know when it's Done?

How do I get from this…

to this?

I get this question, every time I speak on cooking.  Usually people are looking for a time in the grill or oven.  With the exception of fish, the way to think about this issue is not time, but internal temperature.  I suggest a digital meat thermometer.  They're cheap, fast and accurate.  Professionals often use the standard stem thermometer which can be quickly calibrated in a glass of ice water.  And I don't suggest gadgets that have a rare, medium and done setting,  just take the extra five minutes to remember this guide and you're on your way to knowing the nature of raosted grill meats.  Soon you'll just get a feel for where your foods are in the cooking cycle.
Use this guide as a starting place then adjust to your preferred doneness!  (Warning,The FDA suggests much higher target temperatures to avoid bacterial contamination.)   

Mad Coyote Joe's Grilled Meats, Fish and Foul, Target Temperature Guide.

Chicken

            Grill indirectly high heat, target temperature 165°f at the thickest part of the breast and thigh

Duck

            Grill indirectly, high heat, target temperature rare145°f, well done 165°f at the thickest part of the thigh breast.  If smoking or roasting suspend over a water bath.

Lamb

            Chops; grill directly, medium high heat, target temperature 145°f center of the chop

            Leg; grill indirectly, medium high heat, target temperature 145°f rare, 165°f well done, test at center of the leg

Pork

            Tenderloin and chops, medium high heat, target temperature, rare 145°f , well 165°f at center

            Roasts,  the old guys say, "low and slow", roast or smoke at 250°f to 325°f-target temperature done at 165°f but fall apart tender 192°f

Beef           

            Tender cuts (non-locomotive); Steaks, tenderloins, fillets and tender roasts like tri tip, quick sear, high heat indirect finish, target temperature rare 124°f, medium rare 128°f, medium 132°f, medium well 136°f, well 140°f

            Tough cuts; brisket, chuck roasts, pot roasts, long slow cooking, sear then braise, moist environment, target temperature, 192°f

Fish

            Direct grilling medium high heat, 10 minutes of grilling for every inch of thickness.

Allow all grilled meat and poultry to rest for at least 10 minutes after removing from heat.

Tzatziki; Greek Cucumber Yogurt Sauce

Fantastic with Lamb, a warm pita and some good olives.  Tzatziki is also great with the Naan recipe from my last post.

Tzatziki;
Greek Cucumber Yogurt Sauce

1-1/2 C English cucumber, peeled

1/2 PT Sour cream

1/2 PT Yogurt

2 MED CLOVES Garlic, minced fine

1 TBL Dried mint

1. Shred the cucumber with a cheese grater.  Combine all the ingredients and allow to chill in the refrigerator for a couple of hours before serving.

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

This delicious recipe was one of the factors in my TV show making the ratings that kept me on the air for 131 episodes. Our original contract was for 13 episodes. We used it on the cover of my book The Sonoran Grill This easy recipe is tangy and herbal with the correct amount of bite from the lemon and Dijon to cut through the lamb and bring out the delicate flavor. Serve it with a cold, crisp white Pinot and a loaf of my bread!

Fresh Rosemary for garnish

1 8LB Leg of lamb, de-boned and tied

1. Allow the lamb to rest in the marinade for 1-1/2 hours.

2. Place lamb on spit and roast over indirect heat, medium-hot coals, until internal temperature reaches 140 degrees or about 35-40 minutes of cooking time (for medium rare).

3. Remove lamb from spit and allow resting for 8-10 minutes before serving.

4. Garnish with Rosemary.

Rosemary Dijon Baste;

1-1/2 TSP Fresh rosemary, minced

2 CLOVES Garlic, minced or pressed

1/4 C Peanut oil

2 TBL Fresh-squeezed lemon juice

2 TBL Dijon mustard

1 TBL Soy sauce

PINCH Salt

1. Whisk all ingredients well. Use to baste or marinade lamb, poultry or pork.

Tabouli Salad

Give this easy salad a try. It's so refreshing and light and goes so well with a roast leg of lamb!

Tabouli Salad

1 C Bulgar wheat, dry

1-1/2 C Boiling water

1-1/2 TSP Kosher salt

Dressing

1/4 C Extra virgin olive oil

1/4 C Fresh-squeezed lemon juice

1 TBL Fresh-squeezed lime juice

2 CLOVES Garlic, finely minced

1/2 TSP Dried mint

Finish

1 C Plum tomatoes, diced

1 C English cucumber, diced

1/2 C Scallions, chopped fine

1 BUNCH Italian parsley, chopped fine

2 TSP Kosher salt

Fresh ground black pepper to taste

1. Pour the Bulgar into a mixing bowl, add the salt and pour in the boiling water. Cover with plastic and let soak for 30 minutes.

2. Whisk dressing together and stir into the Bulgar. Allow flavors to blend in the refrigerator for 3 hours.

3. Carefully stir in finishing ingredients, taste and correct seasoning if needed.