Easter dinner

[mike.stavlund]

Did a leg of lamb with roasted gold potatoes and roasted broccoli/cauliflower.


The most important tools.


Searing the meat.  I marinated the boneless leg with a puree of fresh mint leaves, garlic, ginger, soy sauce, and water (recipe by Jacques Pepin) overnight, then let it come up to room temp for 2 hours. Seared it on all sides, then let it cool off while I set up the rotisserie.


Potatoes tossed with olive oil, salt, and thyme. 


Potatoes roasting under the sideways 'K'. 


The red gets a nice warm hue when it's up to temp.


After about 40 minutes on the rotis at ~450, the meat is at about 135 internal with a nice sear on the outside and juicy interior.


Gotta let it rest while the veggies cook quick.


Tossed with olive oil and a pinch of salt.


It only takes 15 to 20 minutes to roast the vegetables till they are tinged with char but still a bit crunchy.  (I added the ash can to this One-Touch Plus via the Brian O'Neal Hose-Clamp Method, and gave her a new leg kit last fall.)

...sorry for the lack of plated photos-- I got distracted by all of that eating.

[zavod44]

Everything looks awesome!  Food....grills....everything...Fantastic....

[Duke]

Everything looks awesome!  Food....grills....everything...Fantastic....

I second that! Perfect job on that rotisserie sear. 

[Craig]

Everything looks awesome!  Food....grills....everything...Fantastic....

I second that! Perfect job on that rotisserie sear. 

I third that! Everything looks great! 

[HankB]

That looks great! I like to roast veggies too and broccoli is one of my favorites. I also do spuds, carrots, squash (both summer and winter) and of course asparagus.

[glrasmussen]

Terrific looking meal!

[Kilted_Griller]

Excellent looking meal, Mike!!