Twin Eagles Partner Chef David Olson’s Whole Lamb Leg Roast
A little lamb leg roast for your Memorial Day grilling pleasure. Twin Eagles Partner Chef David Olson takes his Pellet Grill for a spin to make this monster lamb leg and root vegetables seasoned in lamb fat drippings. Talk about a chef-grade home-cooked feast!
With more than a hundred pounds of torque, this massive leg of grass fed Australian Lamb churns on the 304 stainless steel rotisserie like butter. Chef David roasts the lamb until it reaches an internal temperature of 100ºF, bastes in brown mustard then dusts with fresh parmesan, toasted pine nut and parsley panko crust before finishing over 450ºF of cherrywood smoke until 130ºF of internal temperature. So tender. So delicious.
Time to uncork a bottle of wine and celebrate a beautiful Memorial Day evening with this tasty recipe. Check it out below.