Slow Cooked Leg of Lamb Stuffed with Rosemary and Garlic

This is a triumph.
A masterpiece!
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
• Butter
• Cotton Cooking twine

 So you want to be a millionaire? Or maybe you just want to eat like one. Here's how.

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?

It should look like a masochist when you're done.

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.

So here it is. Fat side up over a pan so all the juicy drippings have to make their way over the meat and around before dropping off into the pan.

When it's done, cut off the cotton and get down to business.

Yum.

Habanero Garlic Roast Beef

Woah! That'sa onea spicy roast beef sandwich.

You will need

• 1 large piece of beef suitable for roasting (this is a sirloin roast)
• 4 or 5 Habaneros
• 5 or 6 large cloves or garlic
• Salt
• Pepper
• Cooking String 
• Baguette (toasty)

Yup that's it. Oh, and a really sharp knife.

So let's get this show on the road. First you'll need to trim some (not all) of the fat off the beef. This was my first attempt at a sirloin roast and you can see some of that really tough stuff running through it. So I just cut it out after it was done. Once I have a solution to that I'll let you know.

Anyway I cut along the fat patterns until the roast has pretty much unrolled. Then you can trim some of the fat and any gristle you see as long as you don't cut the roast into pieces.

Next go horizontally across the meat to basically butterfly it. Be careful that you don't go all the way through.

Now thinly slice the habaneros and be careful to wash your hands after handling them.

Also with a stout knife, smash the garlic flat. You can do this with the skin on and the peel will come right off.

From cute little peppers to devilishly hot diabolical green goodness.

Whack! Press scrape place.

So the inside of the beef should look nicely covered in all the stuff. Then you'll want to roll it all up. Like a so.

keep going.

Looking good.

Tie it together. I just used one string. One thing you can try and do to keep it all together better is tuck the edges while you are rolling.






Ok now that the hard part is over crush up some pepper. Grab some kosher salt and rub the outside of the meat. You gotta love a good crust.

just put it in an appropriate pan and bake for 2 hours at 325.

Or until internal temp reaches 245

After the timer beeps.

Take it out.

Wrap it up

When you unwrap there will be a bunch of jus.
DO NOT THROW AWAY.
Pour it over the beef right before you serve over crusty baguette bread.

Slice it thin.

Scarf it down.

Yum.