Get ready to elevate your next gathering with a show-stopping centerpiece: Tailgate Annie BBQ Leg of Lamb! This mouthwatering recipe promises to impress your guests and tantalize their taste buds with its smoky, savory flavors. Imagine succulent, tender lamb infused with a rich BBQ marinade, perfectly cooked to juicy perfection. Whether you’re tailgating at the big game or hosting a backyard barbecue, this dish is sure to be the highlight of your feast. Dive into the details below and discover how to create this unforgettable culinary experience that will have everyone coming back for seconds!
Prep Time: 20 mins
Cook Time: 120 mins
Total Time: 140 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 leg of lamb (5-6 lbs)
- 1/4 cup olive oil
- 1/4 cup BBQ sauce
- 2 tbsp garlic powder
- 2 tbsp onion powder
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Remove the leg of lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking and more tender meat.
- Preheat your outdoor grill or oven to 325°F (165°C), preparing for indirect heat cooking method.
- Pat the lamb dry thoroughly with paper towels to remove excess moisture, which helps create a perfect sear and better seasoning adherence.
- In a small bowl, mix olive oil, BBQ sauce, garlic powder, onion powder, salt, and black pepper to create a robust marinade.
- Generously rub the entire leg of lamb with the prepared marinade, making sure to coat all surfaces evenly and massage the seasonings into the meat.
- If using a grill, set up for indirect heat by placing hot coals or burners on one side, leaving the other side unheated for slower, more controlled cooking.
- Place the lamb on the cooler side of the grill or in a roasting pan in the oven, positioning it fat side up to allow natural basting during cooking.
- Cook the lamb for approximately 20-25 minutes per pound, aiming for an internal temperature of 135°F for medium-rare or 145°F for medium.
- Use a meat thermometer inserted into the thickest part of the lamb to check doneness, avoiding contact with bone for accurate reading.
- Once desired temperature is reached, remove lamb from heat and let it rest for 15-20 minutes, allowing juices to redistribute and ensuring a moist, tender result.
- Garnish with fresh herbs like rosemary or thyme before slicing against the grain into thin, succulent pieces.
- Serve hot with additional BBQ sauce on the side and your favorite tailgate side dishes.
Tips
- Bring to Room Temperature: Always remove the leg of lamb from the refrigerator at least one hour before cooking. This helps the meat cook evenly and enhances tenderness.
- Preheat Properly: Whether using a grill or an oven, preheat to 325°F (165°C) and ensure you’re set up for indirect heat. This method allows for slow, even cooking, resulting in juicy lamb.
- Dry for a Sear: Pat the lamb dry with paper towels before marinating. This step is crucial for achieving a beautiful sear and ensuring the marinade adheres well.
- Marinate Generously: Don’t skimp on the marinade! Rub it all over the lamb, ensuring every inch is coated. This not only enhances flavor but also helps form a delicious crust during cooking.
- Monitor Internal Temperature: Use a meat thermometer to check doneness. Aim for 135°F for medium-rare and 145°F for medium. Insert the thermometer into the thickest part of the meat, avoiding any bones for an accurate reading.
- Rest Before Slicing: After cooking, let the lamb rest for 15-20 minutes. This allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Garnish for Presentation: Finish with fresh herbs like rosemary or thyme for a beautiful presentation and added aroma. It makes your dish even more enticing!
- Serve with Style: Pair your BBQ leg of lamb with your favorite tailgate sides and extra BBQ sauce for dipping. This will create a complete and satisfying meal that your guests will love!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 140mg
