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Leg of Lamb -- on a Weber...

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Leg of Lamb -- on a Weber...

Zach Georgopoulos | Apr 27, 2003 12:13 AM

OK, Greek Easter is tomorrow and, of course, that means lamb. Usually our family goes to a park with a lot of other Greek families, and somebody is put in charge of roasting a whole lamb on a spit. Usually it's the same guy every year, and everybody else spends the day drinking wine and criticizing his methods. Naturally, they all know better, but strangely never volunteer for the job... Anyhow, this year, since Sis is expecting any day now, our family is scaling down our festivities and hanging around the pregnant couple's place. So I was thinking of cooking a leg of lamb in their Weber. I'm figuring on using indirect heat, rubbing the lamb with lemon, olive oil, garlic, rosemary, salt & pepper, and inserting slits of garlic in the meat itself. This leaves the actual cooking method. Now, I've come across different methods on the web -- some calling for cooking with the top on the Weber, others advocating leaving it off. Each camp agrees with indirect heat -- e.g., coals to one side, lamb to the other. I haven't done much indirect roasting on the Weber, so I'm not familiar with the best process -- anybody have ideas/experiences to share as to this cooking method?

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