h00kemh0rns
Knows what a fatty is.
I have NEVER cooked lamb in my life let alone had a recipe to use. My idea actually came from a couple areas but primarily I thought fruit needed to be included.
First things first, I initially wanted to impart a good flavor throughout the meat with a marinade. So, a modified Al Pastor marinade (pineapple/orange juice) was used and I let the meat marinate for 24 hours before it thought of seeing a smoker.
During the cook I wanted a nice crust to form so the last 10* I used my home made bbq sauce (includes pineapple juice.) The sauce has a nice sugar content that allows for a great looking crust.
Finally, I needed something more to make this a meal so I Made some of my mango jalapeno slaw to go with the lamb. I love tortillas as a food delivery vehicle so I went with a guajillo tortilla recipe I had.
Wrapped everything up and chowed down. It didn't suck
Mui bueno!
Used my mango jalapeno slaw recipe I posted previously (modified to included one shredded jicama): Mango Jalapeno Slaw
Ingredients
All mixed up
Then, I made some of my sweet n' spicy bbq sauce posted earlier:
Hooks sweet n’ spicy BBQ sauce
The next thing that needed to be pre-made was the marinade:
Achiote marinade
Ingredients
Blended…very vibrant color
First Lamb Leg
All nice and marinated for 24 hours
In the smoker and temp being monitored...
Patience is a virtue…I forget the total cook time but it was around 2+ hours.
Basted with the bbq sauce (with some butter added) during last 10*
Let it rest for about 30 -45 minutes. Slice and combine with cole slaw wrapped up in a freshly made guajillo tortilla (home made if possible.)
All wrapped up and ready to eat.
First things first, I initially wanted to impart a good flavor throughout the meat with a marinade. So, a modified Al Pastor marinade (pineapple/orange juice) was used and I let the meat marinate for 24 hours before it thought of seeing a smoker.
During the cook I wanted a nice crust to form so the last 10* I used my home made bbq sauce (includes pineapple juice.) The sauce has a nice sugar content that allows for a great looking crust.
Finally, I needed something more to make this a meal so I Made some of my mango jalapeno slaw to go with the lamb. I love tortillas as a food delivery vehicle so I went with a guajillo tortilla recipe I had.
Wrapped everything up and chowed down. It didn't suck
Mui bueno!
Used my mango jalapeno slaw recipe I posted previously (modified to included one shredded jicama): Mango Jalapeno Slaw
Ingredients
All mixed up
Then, I made some of my sweet n' spicy bbq sauce posted earlier:
Hooks sweet n’ spicy BBQ sauce
The next thing that needed to be pre-made was the marinade:
Achiote marinade
- Achiote paste
- Orange-pineapple juice
- Garlic
- Apple Cider Vinegar
- Lime juice
- Serrano pepper
- Onion
- Mexican Oregano
- Salt
Ingredients
Blended…very vibrant color
First Lamb Leg
All nice and marinated for 24 hours
In the smoker and temp being monitored...
Patience is a virtue…I forget the total cook time but it was around 2+ hours.
Basted with the bbq sauce (with some butter added) during last 10*
Let it rest for about 30 -45 minutes. Slice and combine with cole slaw wrapped up in a freshly made guajillo tortilla (home made if possible.)
All wrapped up and ready to eat.
