Get Your Grill On

I’m adding my own American lamb post. I was just so impressed with what the American Lamb Board is doing, and just how good the American lamb I’ve had actually is, that I didn’t want to not add my own take on summer grilling with lamb.

I didn’t go fancy, as I wanted to really taste the lamb. I started with a boneless leg, rosemary, oregano, salt and pepper. With one side of the leg having a thick fat cap, I seasoned the rest of the meat, leaving the fat cap to put on the grate to protect the meat from getting too much direct heat. I set up a fire with two halves, one on each side of the grill, and added some cherry wood (always grill with wood when doing meats!).

The grilling was easy and didn’t need much watching other than temperature. I didn’t want this to get overdone. I cooked it indirectly to about 125, then turned the lamb over and put it directly over the fire to char the meat just a bit, adding some Maillard effect taste!

The lamb was very tender and done just right for me. What I found when I tasted it was a much milder lamb flavor than I expected, better than New Zealand lamb I’ve gotten here in Ohio. I’ve had Colorado lamb chops before, and, with this leg, I’m sold completely on American lamb as being better than imported, due to its freshness, I think.

American Lamb Board’s web site lists where you can find American lamb.