Basically this sh*t was awesome.
Here's' how I did it.
You will need
- Leg of lamb (shoulder?)
- Fresh Rosemary
- Fresh garlic 6-7 cloves
- Sea Salt
- Cotton Cooking twine
Take your lamb, remove the bone, and do some butterflying with your knife, fat side down. You know long slits designed to expose more of the surface of the meat.
Anyway trim up some of the hangy bits and pieces but leave the layer of fat on the side.
Take your garlic and chop it up. Next add 1 tbsp salt and keep chopping till you have developed a paste. Rub it on. Rub it in. Wash hands... Um.. anyway strip the branches of the rosemary reserving any of those little pieces of wood for later and add the leaves to the meat as shown.
Throw in a couple of pieces of butter. (keeps the inside from drying out not to mention makes it buttery) Now you want to tie the sucker up.
Let's do that.
Notice how you can make individual loops if you go under the previous loop. That's the secret. Make sure you cut a 4 or 5 foot legnth to make sure you have enough.
Repeat and tie it tight. You don't want the butter to escape do you?
So now it's time to cook it. I did it on the Big Green Egg. You can do the same, but only if you have one. Stefanie was coming home late so I kept the thing between 200 and 300 for about 5 hours.
For your sake lets say 2 hours in the oven at 350 or until, according to Alton Brown) the internal temperature is equal to 135 degrees. From that same recipe I learned the rosemary branches, nay, the entire plant can be smoked. On the smoker. For more flavor.
When it's done, cut off the cotton and get down to business.