NZ Spring Lamb - Short Cut Leg

SirPorkaLot · 01-05-2013, 09:21 PM

Picked up this beauty and decided to cook it up today.

First I made up a batch of Herbes de Provence

2 Tbl dried thyme
2 Tbl dried basil
2 Tbl fennel seed
1 Tbl oregano
1.5 Tbl Lavender flowers
1 tsp chopped fresh sage
1 tsp fresh rosemary

I used the mortar pestle my son gave me for Christmas to crush the herbs, and the lavender came from the french lavender plant in the backyard.

I then took the lamb and removed all the silverskin and fat.

I then sliced up kalamata olives, garlic, and rosemary and inserted these into slits I cut in the lamb.

Took coarse salt, herbes de provence, crushed peppercorns, and finely chopped rosemary and mixed up to use as the rub.

Put on the offset for 3.5 hours at ~235, until it hit 135 IT.

Let is rest while the rest of dinner was prepared.

It was tasty!

Kathy's Smokin' · 01-05-2013, 10:12 PM

Beautiful leg of lamb, Sir. What an interesting idea with the lavendar and the cut olives -- I like them both. I have two legs of lamb just like yours sitting in the fridge waiting for Gore to call the next TD. I'd be thrilled to get good pron like you posted.

SirPorkaLot · 01-05-2013, 10:45 PM

Thanks Kathy!

BobM · 01-05-2013, 10:48 PM

That is a great looking cook, really great job!

Bob

HankB · 01-05-2013, 10:57 PM

That looks great! I made a leg of lamb using a similar recipe for the inaugural cook on my 26" Weber. It was the best lamb I ever had.

gtr · 01-05-2013, 11:11 PM

Fanfarkingtstic job on the cook, the description, and the pix - very nicely done! Just beautiful!

Good to see ya.

Titch · 01-05-2013, 11:15 PM

Nice looking leg you have.
Cheers.
Titch

martyleach · 01-05-2013, 11:26 PM

Looks great John! I almost bought a leg of lamb the other day just cuz I want to cook one.....

SmokinAussie · 01-06-2013, 05:30 AM

Nice one John!

Best Lamb I've sen here for a while.

I've been a bit slack with these lately, but you deserve this one!

Cheers!

Bill

cameraman · 01-06-2013, 06:17 AM

That sure looks great but I didn't see any short cuts!

Foxfire · 01-06-2013, 07:11 AM

I've been thinking about trying a leg of lamb, never have before. Now I'm inspired! Looks fantastic, thanks for posting

fingerlickin' · 01-06-2013, 08:23 AM

Fark! Did I miss a throwdown or something? That looks killer! :thumbup:

bigabyte · 01-06-2013, 09:31 AM

YUM!!!

SirPorkaLot · 01-06-2013, 11:15 AM

Quote:

Originally Posted by SmokinAussie

Nice one John!

Best Lamb I've sen here for a while.

I've been a bit slack with these lately, but you deserve this one!

Cheers!

Bill

Whoooo. Hooo!!
I got a ALF tick of approval!

Thanks Bill.

Cheers

01-05-2013, 09:21 PM	#1
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	NZ Spring Lamb - Short Cut Leg Picked up this beauty and decided to cook it up today. First I made up a batch of Herbes de Provence 2 Tbl dried thyme 2 Tbl dried basil 2 Tbl fennel seed 1 Tbl oregano 1.5 Tbl Lavender flowers 1 tsp chopped fresh sage 1 tsp fresh rosemary I used the mortar pestle my son gave me for Christmas to crush the herbs, and the lavender came from the french lavender plant in the backyard. I then took the lamb and removed all the silverskin and fat. I then sliced up kalamata olives, garlic, and rosemary and inserted these into slits I cut in the lamb. Took coarse salt, herbes de provence, crushed peppercorns, and finely chopped rosemary and mixed up to use as the rub. Put on the offset for 3.5 hours at ~235, until it hit 135 IT. Let is rest while the rest of dinner was prepared. It was tasty! __________________ John

01-05-2013, 10:12 PM	#2
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	Beautiful leg of lamb, Sir. What an interesting idea with the lavendar and the cut olives -- I like them both. I have two legs of lamb just like yours sitting in the fridge waiting for Gore to call the next TD. I'd be thrilled to get good pron like you posted. __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

01-05-2013, 10:45 PM	#3
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	Thanks Kathy! __________________ John

01-05-2013, 10:48 PM	#4
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	That is a great looking cook, really great job! Bob __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

01-05-2013, 11:11 PM	#6
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Fanfarkingtstic job on the cook, the description, and the pix - very nicely done! Just beautiful! Good to see ya. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-05-2013, 10:57 PM	#5
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	That looks great! I made a leg of lamb using a similar recipe for the inaugural cook on my 26" Weber. It was the best lamb I ever had.

01-05-2013, 11:15 PM	#7
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Nice looking leg you have. Cheers. Titch

01-05-2013, 11:26 PM	#8
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Looks great John! I almost bought a leg of lamb the other day just cuz I want to cook one..... __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

01-06-2013, 05:30 AM	#9
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Nice one John! Best Lamb I've sen here for a while. I've been a bit slack with these lately, but you deserve this one! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

01-06-2013, 06:17 AM	#10
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	That sure looks great but I didn't see any short cuts! __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

01-06-2013, 07:11 AM	#11
Foxfire Full Fledged Farker Join Date: 08-28-12 Location: San Jose, CA	I've been thinking about trying a leg of lamb, never have before. Now I'm inspired! Looks fantastic, thanks for posting __________________ ~ [I]Scott[/I] ~ [COLOR="Blue"]Blue [/COLOR]Weber Performer + Craycort CI • [COLOR="red"]Brick Red[/COLOR] Weber One-Touch Platinum • Weber 26.75 Kettle • Akorn Kamado • ET 732 • Record-crushing [COLOR="Orange"][B]ORANGE[/B][/COLOR] Thermapen • UDS In Progress

01-06-2013, 08:23 AM	#12
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Fark! Did I miss a throwdown or something? That looks killer! :thumbup: __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-06-2013, 09:31 AM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	YUM!!! __________________ 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.