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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-29-2013, 03:09 AM   #1
buccaneer
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Default Lamb Chermoula
Whipped up a Chermoula paste: cumin, garlic, coriander,lemon juice, sumac, chili oil, cinnamon and tomato.
Let it sit in the fridge to marry.
Rubbed over lamb forequarter, into slits.


Let that rest in the fridge for half a day.
I cooked it simply with roast taters, parsnips and carrots with some garlic.

Originally I was going to do Moroccan vegetables but TFO and I decided we wanted it this way, and it in no way detracted from the flavours of the lamb.
Now I'm looking forward to tangy sammies with brother Kirks bread recipe Par Excellance...if if the baker is substandard yet



Thanks Brethren
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Old 07-29-2013, 03:40 AM   #2
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Old 07-29-2013, 03:42 AM   #3
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Sounds like something to try out.
Thanks Buccs!
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Old 07-29-2013, 05:16 AM   #4
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Yeah.... It'll do.
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Old 07-29-2013, 06:02 AM   #5
deguerre
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Originally Posted by SmokinAussie View Post
Yeah.... It'll do.
Ya think?




























Me too.
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Old 07-29-2013, 07:32 AM   #6
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The lamb looks great Buccs! Not sure about parsnips.....
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Old 07-29-2013, 07:39 AM   #7
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Beautiful Buccs!!
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Old 07-29-2013, 07:46 AM   #8
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Vey nice!
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Old 07-29-2013, 07:48 AM   #9
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Wow, that looks awesome!
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Old 07-29-2013, 09:35 AM   #10
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That looks outta this world.......WOW.

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Old 07-29-2013, 08:34 PM   #11
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The lamb looks great Buccs! Not sure about parsnips.....
I try stuff I don't like once a year.
Didn't like parsnips or turnips for the longest time, even mushrooms, but now I love them!
Interesting that the older vegetables are far better for you than the common ones that have been bred for supermarket marketing, stuff like carrots and celery.
Slice parsnips thinner and roast, they are great!
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Old 07-29-2013, 08:53 PM   #12
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Mmmmm Bucc... Looks mighty fine!
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Old 07-29-2013, 09:05 PM   #13
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Chermoula paste: cumin, garlic, coriander,lemon juice, sumac, chili oil, cinnamon and tomato.


I wonder how that would taste as the "rub" on a Pork Shoulder (butt)?
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Old 07-29-2013, 10:48 PM   #14
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Wow! Looks great Buccs!
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Old 07-30-2013, 06:44 AM   #15
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Looks great Buccs!
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