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Searching the net for Dutch oven roasted leg of lamb didn't really yield me too many results (most were for braised 7-hour lamb), but I did find a site about Dutch oven meat which gave me some good pointers. I followed its advice pretty closely, with a few changes.
This is what I did. I studded the lamb with a generous number of garlic spikes and rubbed it with olive oil, black pepper, rosemary, salt, and more garlic and then let it sit in the fridge over night. I placed it on a rack in my 12" oven, surrounded by potatos and onions which themselves were oiled and seasoned. I placed 12 briquettes below the oven and 24 on the lid. I cooked it for 2 hrs, took it out, and let it sit for another 20 minutes before carving it. It was done perfectly, rare to medium rare; it couldn't have been any better! The fam loved it; it melted in my mouth, just like prime rib. I would say that this recipe is a keeper!
This is what I saw when I pulled the lid off the pot:
Looks like you don't need any help with leg of lamb. My mouth is watering. I to was a hiker, but I now have a bum knee I am trying to get replaced, and I am 68. If I get it fixed soon I may try again. I have been a DO cook now for over 20 years, if I can help in any way ,let me know. But it looks like you know what your doing
ReplyDeleteRon
Hiker, that looks pretty tasty!
ReplyDeleteTheres a great group of Dutch Oven enthusiast over at camp-cook.com. Check it out if you like. Meanwhile, I might just have to "borrow" your lamb recipe!