Yesterday the Bride & I grilled 5 lbs. boneless lamb leg with the ChefSteps Onion charcoal rub, sear 12 minutes a side, then indirect heat for 45 minutes. Done on an old Weber finished in the oven wrapped in foil. Internal temp at the end 130F. Simultaneously roasted small red potatoes cut in half lightly tossed in olive oil and salt/pepper.
This morning eyeballed lamb, roasted potatoes, chopped white onion, and chopped fresh mint. Quick run through the food processor, a touch of the juices from cooking the lamb, and a little olive oil for the pan cooked for 6 minutes a side at medium heat. In the mean time 2 fried eggs sunny side up to serve over the hash.
Delicious.
