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Savory Planked Lamb

Savory seasonings meet subtle smokiness for lamb that is hard to beat! 

  • 1 (4 pound) butterflied leg of lamb
  • 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • salt & pepper to taste

Directions:

  1. Prepare plank according to directions (soak plank for at least 1.5 hours for this recipe).
  2. TIP: Try soaking plank in a part water part red wine mixture for this recipe.
  3. Place the lamb fat side down on a plate or Pyrex dish. 
  4. Mix garlic with the oil, three herbs and salt & pepper (to taste).
  5. Work  the mixture into the folds covering the lamb surface completely.
  6. Arrange lamb on pre-soaked plank. Close the cover and cook over medium high heat for approximately 45 minutes. 
  7. Watch for flare ups, no need to flip meat.
  8. For a crispier finish to the lamb, remove from plank and cook last two  minutes on grill.
  9. Let stand 5 minutes before carving- Enjoy!

Serves 4 (or 2 larger servings)

  • 1 tablespoon paprika
  • 1 tablespoon dried tarragon (optional)
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