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-   -   John had a little lamb (http://www.bbq-brethren.com/forum/showthread.php?t=69681)

SirPorkaLot 09-26-2009 03:55 PM

John had a little lamb
 
Ok not all that little.

8lb boneless leg of lamb, covered in a Dijon vinaigrette, s&p and into the fridge to marinate

This recipe is adapted from Tyler Florence's Ultimate Grilled Leg of Lamb, and has been a big hit the times I have made it in the past.

  • 1/2 cup extra-virgin olive oil, plus more for grilling
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, chopped
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme leaves
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 boneless leg of lamb, butterflied but not tied
To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper (i added garlic powder too). Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.
Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.



http://lh3.ggpht.com/_kCc9zCteGac/Sr...0/P1011662.JPG

http://lh3.ggpht.com/_kCc9zCteGac/Sr...0/P1011663.JPG

bigabyte 09-26-2009 07:43 PM

Sounds good!:cool: Eight pounds and it was still a lamb?

SirPorkaLot 09-26-2009 07:49 PM

Yes it is the whole leg/shoulder and it's boneless. It comes butterflied and netted. I cut the netting off, and will open up the butterfly on the Weber in the am.

If it turns out like past ones, it is a thing of beauty.

Big George's BBQ 09-26-2009 07:49 PM

? Finished Pics. I was just offered t buy a 1/4 lamb butchered for $2.99 per lb. Unfortuneately I do not if I will be able to keep it frozen. Also my wife does not like lamb

Bbq Bubba 09-26-2009 07:50 PM

No finished pron? :eek:

Pyle's BBQ 09-26-2009 10:09 PM

Quote:

Originally Posted by Bbq Bubba (Post 1037169)
No finished pron? :eek:

Patience, he said he was cooking it in the am. He just posted it today.

txschutte 09-26-2009 10:12 PM

Quote:

Originally Posted by Pyle's BBQ (Post 1037339)
Patience, he said he was cooking it in the am. He just posted it today.

Patience? What is this "patience" you speak of?:confused:

Pyle's BBQ 09-26-2009 10:20 PM

Good brisket = patience.

txschutte 09-26-2009 10:22 PM

I got your patience, Bryan. Right here.:biggrin:

Pyle's BBQ 09-26-2009 10:27 PM

Sorry for the hijack.

Shane click below.

Good Brisket

bigabyte 09-26-2009 11:04 PM

I love lamb. Can't wait to see the finished pics.:cool:

CaptainJimmy 09-27-2009 07:54 AM

pics or it never happened

Phubar 09-27-2009 08:00 AM

Looking nice!
Thanks for the recipe!

txschutte 09-27-2009 08:56 AM

We want more!!!!

SirPorkaLot 09-27-2009 10:27 AM

Quote:

Originally Posted by txschutte (Post 1037619)
We want more!!!!

and you will have it! :mrgreen:

Just got home from church.. Getting ready to fire up the kettle, and will take plenty of pron to post.


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