What is Easter without a leg of lamb? Yeah, that’s what I grilled for my crowd. I did it for the first time on my gas-grill and it turned out pretty well, I have to admit (or maybe brag a little ;)) Anyway they seemed to love it then all meat was gone within short time, only the bone was left! Yes, BBQ season has started again and we try to take advantage of it!<\/em> Trockene Marinade: Erst das Lamm bearbeiten, indem man die obere Fettschicht abloest. Dann quer ueber die Oberseite Einschnitte machen. Die Knoblauchzehen in Scheiben schneiden und in diese Einschnitte stopfen. Rosmarinnadeln in diese Einschnitte mit rein stopfen. Den Dry-rub und die restlichen Rosmarinnadeln ueber das ganze Gigot verteilen und einrieben. Nasse Marinade: Die Zutaten gut zusammen mischen und das Lammbein darin einlegen. Im Kuehlschrank 3 Stunden durchziehen lassen. Danach die Marinade in einen kleinen Behaelter giessen, die braucht man, um das Gigot von Zeit zu Zeit damit einzustreichen. ************<\/p>\n Dry Marinade:<\/em> First cut off all the excess fat from the leg of lamb. Then cut some incisions on the top side of the leg and stuff them with the sliced garlic and some rosemary. Then rub the dry-rub and the rest of the rosemary all around the leg. <\/em> Wet Marinade:<\/em> Mix all the ingredients together and put the lamb leg into it. Leave to marinate in the fridge for 3 hours. Then keep the marinade in a small bowl for later use. <\/em> Was ist Ostern ohne Lammgigot? Ja, genau, so ein Lammbein musste her und auf den Grill. Ich habe es so zum ersten…<\/p>\n","protected":false},"author":5,"featured_media":159256,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[124,331,44,185,45,184],"tags":[127,333,50,186,51,352],"class_list":{"0":"post-14312","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-meat","8":"category-bbq","9":"category-main-dishes","10":"category-lamb","11":"category-marinade","12":"category-easter","13":"tag-meat","14":"tag-grillen","15":"tag-main-dish","16":"tag-lamb","17":"tag-marinade","18":"tag-ostern","19":"post_format-post-format-gallery"},"yoast_head":"\n
\nI have marinated the leg of lamb in two different marinades, the meat was wonderful tasty, slightly spicy and wonderfully tender! <\/em><\/p>\n![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/04\/lam14-1024x795.jpg\")
<\/p>\n
\n3 Knoblauchzehen
\n3 Aeste Frischen Rosmarin
\n4 EL Dry-Rub Mischung fuer Lamm<\/p>\n
\nDas Gigot in Frischhaltefolie wickeln und ueber Nacht im Kuehlschrank durchziehen lassen.<\/p>\n
\n3 EL scharfer Senf
\n100 ml Rotwein
\n2 EL Worcestershire Sauce
\n1 TL Pfeffer
\n1\/2 TL Chiliflocken
\n5 EL Olivenoel<\/p>\n
\nNun kommt der etwas schwierigere Teil, das Lammgigot muss so auf den Grillspiess gestochen werden, dass es ausgeglichen ist, da sonst der Spiess unregelmaessig dreht. Auf beiden Seiten mit den Haltern festmachen, damit es nicht rutscht. Wer keinen Grillspiess hat, kann das Gigot auch einfach indirekt in einem Braeter grillen oder im Ofen braten.
\nDen Grill aufheitzen, ich habe einen mit 3 Brennern, ich mache aber den Mittleren aus und die beiden Seitlichen auf LOW. (Temperatur um 180 C Grad) Das Gigot nun 2 Stunden im geschlossenen Grill grillen und von Zeit zu Zeit mit der Marinade bepinseln.
\nNach 2 Stunden das Gigot vom Grill nehmen und dick in Alufolie einwickeln. 15 Minuten stehen lassen, dann auspacken und aufschneiden. Es ist zart und wunderbar!!!<\/p>\n
\n3 cloves of Garlic<\/em>
\n3 twigs of fresh Rosemary<\/em>
\n4 tbsp Dry-Rub Mixture for Lamb<\/em><\/p>\n
\nPack the leg tightly into cling-foil and let marinate in the fridge over night. <\/em><\/p>\n
\n3 tbsp hot Mustard<\/em>
\n100 ml Red Wine<\/em>
\n2 tbsp Worcestershire Sauce <\/em>
\n1 tsp Pepper<\/em>
\n1\/2 tsp Chili flakes<\/em>
\n5 tbsp Olive Oil<\/em><\/p>\n
\nNow you have to put the leg of lamb onto the BBQ Skewer, it’s a bit tricky as you have to try to balance it, so the skewer will turn properly. Fix the leg with the two side-forks, so it will not slip. If you don’t have a BBQ Skewer with motor, you can grill the leg in a Grill-basket, indirect, or even in your oven. <\/em>
\nHeat the grill up; I grill indirect with my 3 burner grill, so turn off the middle burner and turn both side burners to LOW. (Temperature is more or less 180 C). Let the leg of lamb in the closed BBQ grill turn for 2 hours, but baste it with the left-over marinade from time to time. <\/em>
\nTake the leg off the grill after 2 hours, wrap it into aluminium foil and let it rest for 15 minutes. Then unwrap and cut it into slices. It’s wonderful tasty and tender!!!<\/em><\/p>\n![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/04\/lam1-1024x683.jpg\")
![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/04\/lam2-683x1024.jpg\")
![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/04\/lam3-1024x683.jpg\")
![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/04\/lam6-1024x744.jpg\")
![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/04\/lam4-1024x813.jpg\")
![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/04\/lam5-1024x683.jpg\")
![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/04\/lam8-1024x683.jpg\")
![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/04\/lam11-1024x683.jpg\")
![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/04\/lam12-1024x683.jpg\")
<\/p>\n![\"\"](\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"