John had a little lamb

SirPorkaLot · 09-26-2009, 03:55 PM

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.

bigabyte · 09-26-2009, 07:43 PM

Sounds good!

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?

Pyle's BBQ · 09-26-2009, 10:09 PM

Quote:

Originally Posted by Bbq Bubba

No finished pron?

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

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

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

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.

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.

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

We want more!!!!

and you will have it!

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

09-26-2009, 03:55 PM	#1
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	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. __________________ John

09-26-2009, 07:43 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Sounds good! Eight pounds and it was still a lamb? __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

09-26-2009, 07:49 PM	#3
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	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. __________________ John

09-26-2009, 07:50 PM	#5
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	No finished pron? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

09-26-2009, 10:20 PM	#8
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Good brisket = patience. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

09-26-2009, 07:49 PM	#4
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	? 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

09-26-2009, 10:22 PM	#9
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	I got your patience, Bryan. Right here. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

09-26-2009, 10:27 PM	#10
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Sorry for the hijack. Shane click below. Good Brisket __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

09-26-2009, 11:04 PM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I love lamb. Can't wait to see the finished pics. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

09-27-2009, 07:54 AM	#12
CaptainJimmy Full Fledged Farker Join Date: 06-04-09 Location: Howell, NJ	pics or it never happened __________________ BGE Large&Weber OTS 22.5" Craigslist rescues

09-27-2009, 08:00 AM	#13
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Looking nice! Thanks for the recipe! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

09-27-2009, 08:56 AM	#14
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	We want more!!!! __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

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