Silence of the Leg O' Lamb

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Used this recipe tailgating for GT - did two full legs of lamb (about 10.5 lbs total following the recipe but multiplying by four. Had to adjust cook times to get the proper internal temperature since we use a vertical smoker setup for grilling, but a digital meat thermometer made everything easy. Also, the tip on the chimey for lighting coals from this episode makes cooking with charcoal much easier. Thanks Alton!

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This recipe is so simple to make. It takes a minimum of intervention when it's on the grill allowing you to spend time with your guests. The texture and flavor is amazing too: perfectly tender with a little bit of smokiness. The mustard, mint and other seasonings really meld with the lamb but don't overpower. I'm definitely making this again.

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I've been following 'Good Eats' for a while now, since discovering one of my clones hosting the show...

Anyway, unlike the Aerospace Engineer neighbor on his show, I (yes, as a matter of fact I *am* a rocket scientist! can BBQ and grill pretty well. I had never tried lamb though, and knew I liked it from eating lamb at greek eateries. So I invited a few buddies over and proceded to cook up AB's 'Silence' recipe, getting rave reviews from everyone who partook. I even managed to sneak myself a little back in the fridge for lunch the next day.

I highly recommend this recipe. It's pretty easy to prepare, especially if you have the butcher bone the leg for you.

Tip: if you are looking for butcher's twine, try Linen's & Things...that's where I found some. Even the best stocked mega-marts don't seem to carry that, though you might be able to talk your butcher out of some.

I highly recommend getting a digital thermometer as AB shows on this episode. I got the kind that has a remote, so I can sit in my easy chair in front of the TV and let the food tell me when it's ready. If you don't own one of these yet, you'll be surprised how much easier it makes obtaining perfect medium rare meat off the grill.

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An excellent recipe, but the stuffing is extremely garlicky. Cut down on the garlic just a bit to improve the flavors and your long term breath.
Note: Wrapping this is a very messy process!!!!

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This recipe was just unbelieveably good. It wowed all my friends at a dinner party.

Only change I made was to subsitute horseradish for the mustard in the spice rub. It didn't make the lamb taste strongly of horseradish at all, just sweet, savory and oh so flavorful!

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I used 2" thick lamb chops and marinated them overnight. Grilled them to internal temp of 125, 130 and everyone at my party had a joyous freak-out over them! My mid-western cow-only loving husband went back for 3rds! Made them with greek limas, couscous, and a rustic green salad. Super duper yummy. I would make this again and again and again for sure. Oh, and even though it calls for 6T of mustard, don't worry, it doesn't come out tasting to "mustard"ie. Peace.

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I tried this dish both as written up and in the oven slow roasted, both turned out well. In the oven, I used 15 minutes at 500 degrees F and then 325 degrees F untill the required temperature.

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I didn't have time to marinate the leg of lamb overnight, so this was my savior. I marinated the lamb for about three hours, then cooked it on the grill low and slow. It tasted wonderful. The outside was crusty and smoky, and the inside was tender and flavorful. What more could we want?

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What wonderful flavor, and on my charcoal grill it worked perfectly! Yes, the exterior got a bit charred, but that added to the flavor as well as adding a nice crunchy textural component.

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My husband and I have made this twice within the past month. It is absolutely delicious! Our kids loved it, too! We look forward to making it again and sharing it with more friends and family. It's easy to do and all of the flavors come together beautifully. We like it with my oven roasted potatoes, simply cooked fresh vegetables, my famous homemade bread and a nice red wine. Be warned: you will want to lick the plate!