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G'day Bruces:becky:
Last week I read that Redhot and Guerry were going to try some lamb for the first time... and I thought... well what advice could I give that would make it a positive experience...
So here goes. This thread is dedicated to the quintissential Lamb Virgin:shock:
So, first. The easiest thing to do is a chop. So, I got some chops from my meatatarium...
This cut is a shoulder chop. In Australia, they are commonly called a BBQ Chop... yes, I know that is rediculous, but most Aussies still think that BBQ is gassing this particular kind of cut to a crisp on some propane 6 burner monster...:tsk:
A shoulder chop is a good place to start for a BBQ. It's got a more complex flavour than a leg, and it's relatively quick and easy. Just remember that this cut is quite thin, so can be easy to overcook.
When doing lamb for the first time, there is nothing more simple than a plain seasoning of Celery Salt and Pepper... that's it.. Just let the lamb shine through!
A few hours after seasoning, just drizzle with a tiny bit of EVOO, and place on indirect heat for about 30 - 40mins at 250F
After that time, give them a pretty short.... less than 5 minutes reverse sear. In my case, I transferred them from the smoker box to the fire box...
Meanwhile, I had baked potatoes in the firebox too...
Then just a little rest...
And on the plate with the baked potato, and a side of coleslaw:
And importantly, just done medium rare... and important thing for first time wanna be lamb lovers....
And a simple word of advice. If you find the lamb just a bit fatty, or too strong for you, just squeeze a dash of lemon over the lamb and let the acid cut through that flavour. It's a very complimentary thing.... but of course, I like my lamb just like this....
Goodnight, and thanks for looking.
Goodluck to all on their 1st Lamb journey...
Cheers!
Bill
Last week I read that Redhot and Guerry were going to try some lamb for the first time... and I thought... well what advice could I give that would make it a positive experience...
So here goes. This thread is dedicated to the quintissential Lamb Virgin:shock:
So, first. The easiest thing to do is a chop. So, I got some chops from my meatatarium...
This cut is a shoulder chop. In Australia, they are commonly called a BBQ Chop... yes, I know that is rediculous, but most Aussies still think that BBQ is gassing this particular kind of cut to a crisp on some propane 6 burner monster...:tsk:
A shoulder chop is a good place to start for a BBQ. It's got a more complex flavour than a leg, and it's relatively quick and easy. Just remember that this cut is quite thin, so can be easy to overcook.
When doing lamb for the first time, there is nothing more simple than a plain seasoning of Celery Salt and Pepper... that's it.. Just let the lamb shine through!
A few hours after seasoning, just drizzle with a tiny bit of EVOO, and place on indirect heat for about 30 - 40mins at 250F
After that time, give them a pretty short.... less than 5 minutes reverse sear. In my case, I transferred them from the smoker box to the fire box...
Meanwhile, I had baked potatoes in the firebox too...
Then just a little rest...
And on the plate with the baked potato, and a side of coleslaw:
And importantly, just done medium rare... and important thing for first time wanna be lamb lovers....
And a simple word of advice. If you find the lamb just a bit fatty, or too strong for you, just squeeze a dash of lemon over the lamb and let the acid cut through that flavour. It's a very complimentary thing.... but of course, I like my lamb just like this....
Goodnight, and thanks for looking.
Goodluck to all on their 1st Lamb journey...
Cheers!
Bill
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