Thursday, August 1, 2013

Kamado Kooker Lamb Yogurt-Marinated, Grilled Za'atar-Rubbed

Working from a recently published recipe, last night, I grilled a butterflied leg of lamb roast on the Kamado Kooker.
The recipe from this source:

MAKE AHEAD: The lamb needs to marinate for at least 8 hours or up to overnight. The rubbed meat needs to rest at room temperature for 1 hour before grilling.
8 servings

Ingredients:

·                            2 cups plain regular or low-fat yogurt
·                            Grated zest and juice of 1 lemon, plus fresh juice of 2 lemons
·                            7- to 8-pound leg of lamb, trimmed of fat, boned and butterflied by butcher (about 5 pounds boneless)
·                            2 tablespoons extra-virgin olive oil
·                            6 cloves garlic, minced
·                            3 tablespoons finely chopped fresh mint
·                            3 tablespoons za'atar (see headnote)
·                            1 tablespoon kosher salt
·                            1 1/2 teaspoons freshly ground black pepper
·                            1/4 teaspoon crushed red pepper flakes

Directions:

Combine the yogurt, lemon zest and half of the lemon juice in a gallon-size zip-top bag. Add the lamb and seal, pressing out as much air as possible. Refrigerate for at least 8 hours or up to overnight.
Combine the oil, garlic, mint, za'atar, salt, black pepper and crushed red pepper flakes in a small bowl.
Remove the lamb from the marinade; discard the marinade. Use paper towels to wipe the meat dry. Smear the za'atar mixture all over the lamb. Bring the meat to room temperature, which will take about an hour.
Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. You should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Grill the lamb (uncovered) for 10 to 12 minutes on each side or until an instant-read thermometer inserted horizontally into the thickest part of the meat registers 125 degrees.
Transfer the lamb to a cutting board. Pour the remaining lemon juice evenly over the meat. Cover loosely with aluminum foil and rest the meat for 10 minutes before slicing and serving with any juices that have accumulated on the cutting board.

My notes and pictures:
The roast we had was about 3# so my wife halved all the ingredients and marinated for 36 hours.
Marinated lamb with the za'atar rub.

Based on my previous lamb roasting in the kooker, I chose to cook the roast indirectly at 475F
oven temperature according to the oven thermometer on my meat probe.
I didn't use any wood chips but cooked on lump charcoal only.
After searing.

I seared each side for about 2 minutes. The roast was done to 145 F internal temperature in 20 minutes.

It was superb but next time, I might quit at the suggested 125F or 135F for a bit more rare taste.
Covered with foil at the end, it cooks a little more.
On the table with sides of aloo palak and basmati rice pilaf with vegetables.

My wife said she would plan to add more mint next time as that flavor was not too noticeable.
She also thought that plain rice might be better as the lamb and juice had such a great flavor.
I loved it as it was. We also had a glass of Retsina Malamatina with this meal which was a delicious accompaniment.






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