The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Give me a good lamb recipe (https://www.bbq-brethren.com/forum/showthread.php?t=170002)

Smokinwright 08-31-2013 11:10 PM

Give me a good lamb recipe
 
Going to try a rack of lamb (again). First 1 I did was ok, but it was missing something to make it great.

I plan on using my usual mix of oak, apple, cherry wood to smoke with, but if someone has a good step by step recipe they wouldn't mind sharing, I would greatly appreciate it!

fantomlord 08-31-2013 11:18 PM

Marinate in a mix OG EVOO, salt, pepper, garlic and rosemary. Cook indirect to ~125 or so, then get your coals as hot as you possibly can, and reverse sear.

BecknCO 09-01-2013 01:37 PM

We love Scott's Mediterranean Marinade - give it a shot

RevZiLLa 09-01-2013 02:28 PM

My favorite marinade is oil, vinegar, lemon juice, Italian herb mix, garlic, onion, salt, pepper, allspice, a bit of cinnamon. Marinate a few hours or even overnight on a thick cut like butterflied leg of lamb

trza 09-01-2013 03:12 PM

Quote:

Originally Posted by fantomlord (Post 2608952)
Marinate in a mix OG EVOO, salt, pepper, garlic and rosemary. Cook indirect to ~125 or so, then get your coals as hot as you possibly can, and reverse sear.

I pretty much do this, but I don't sear at all. I use fresh rosemary and garlic, and throw it in the food processor to get a really loose paste. Rub it all around, and throw it in a ziplock. Marinade time of about 8 hours seems ideal. After that, the garlic gets super strong. Under 4 hours, and there's not much flavor.

cheez125 09-01-2013 04:26 PM

Great sauce to put over lamb...

Yogurt & Feta Sauce

150g goat feta
1/2 cup no fat plain yogurt
1 clove garlic, grated or minced
juice of half a lemon
pepper
1/4 tsp fresh mint or cilantro, chopped fine
1/4 tsp dried dill weed

1. In a small bowl, combine all ingredients. Mix well and set aside in refrigerator for at least an hour. It needs time to let the flavours combine.

Moose 09-01-2013 04:56 PM

Quote:

Originally Posted by fantomlord (Post 2608952)
Marinate in a mix OG EVOO, salt, pepper, garlic and rosemary. Cook indirect to ~125 or so, then get your coals as hot as you possibly can, and reverse sear.

+1 on both marinade and cooking method!

Ross in Ventura 09-01-2013 05:08 PM

Try this one

http://www.bbq-brethren.com/forum/sh...days+Rack+Lamb

Ross

Sfels 09-01-2013 05:28 PM

My favorite lamb marinade is soy sauce, red wine, sliced onion, garlic and parsley.


All times are GMT -5. The time now is 06:45 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.