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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Leg of Lamb with Herbs and Goat Cheese Recipe

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This recipe for Leg of Lamb with Herbs and Goat Cheese is from Our Fun Family Fitterer Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Leg of Lamb (~5lbs)
10 oz. goat cheese
1/8th of a cup of thyme (up to 1/4 cup if desired)
1/8th of a cup of rosemary (up to 1/4 cup if desired)
1/8th of a cup of parsley (up to 1/4 cup if desired)
2 cloves minced garlic
Salt
Pepper
Cooking twine
Directions:
Directions:
Pre-heat grill or oven to 325 ºF. If using a grill, use indirect heat. USE THE BIG GREEN EGG. DUH.

Remove net from leg of lamb and unfurl the lamb. Apply moderate amount of salt and pepper (or preferred rub) to inside of lamb.

Using a blender or a (at this point in the story Alex is telling Drew to hurry up and taking over typing)..... hand-held mixer, smash up the thyme, rosemary, parsley, and goat cheese. Get in there and give it a 'grrrrrr.

Now Drew is using his hands to tell me how he did this. I can't define how he did this because he is now only using his hands and flailing a lot. So. Make the lamb into a tube. Put the cheese in it and roll the lamb over making a tube. Real talk - make it like you make a burrito.

Now Drew is on his phone looking up other random recipes to find out how to describe this.

Add the goat cheese filling in a mound on one side of the lamb lengthwise. Then what, Drew?

Then, roll it up and SMOKE THAT SUCKER. Oh, we aren't done yet.

You have to tie it. Tie it lots of ways. Keep that 'thar cheese in there with cooking twine (not nylon string or fencing wire). Apply moderate amount of salt and pepper or prefered rub to outside of lamb. We shall call him "Lamby."

Cook until meatiest part of lamb is 130 degrees and then pull off and let rest in foil for 10-15 minutes.

He feels like there was one other thing... Ummmmmmmm... Oh, oh, oh, ummm.... general cooking time is 25-30 minutes per pound.

SERTA SUUUUUUUUUUUUCKS!
Number Of Servings:
Number Of Servings:
Quite a bit
Preparation Time:
Preparation Time:
In Drew time, 3-4 hours
Personal Notes:
Personal Notes:
We had this delicious recipe with a side of Sun Chips because "someone" forgot to plan for sides... This particular "someone" says, "I have heard root vegetables make a good pairing."

 

 

 

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