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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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04-08-2007, 02:23 PM | #1 |
Full Fledged Farker
Join Date: 09-17-06
Location: Dexter, MI
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Leg of lamb prOn
Well, I talked my wife into me roasting the leg of lamb on the Klose rather than in the oven. We're both happy about that decision, as it turned out great. Here's what I did:
Deboned and butterflied a leg of lamb and marinaded it overnight in a mixture of yogurt, mint and marjoram leaves, lemon juice, garlic, salt and pepper. Here it is this morning in the marinade: Removed it from the marinade and rinsed off most of the marinade. Seasoned the meat with salt and pepper and then coated one side with the filling: Bread crumbs, chopped black olives, olive oil, lemon juice mint and marjoram leaves, pine nuts, garlic and lemon zest: Rolled it up and tied it into a roast shape with butcher's string. Here it is on the Klose where it gets indirect grilled: Here it is after not quite two hours, with an internal temperature of about 150F: Another view of the roast on a platter, resting before being sliced: Here it is sliced and ready to eat: Here's a nice salad my wife made to go along with dinner: And here it is all together with peas and oven roasted potatoes (with olive oil and rosemary) I hope you all have as tasty an Easter meal as we did!
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The Smokin' Badger Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 * Big Stainless Gasser * |
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04-08-2007, 02:30 PM | #2 |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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Looks good man......not a big fan of lamb myself but, that looks good enough to make me change my mind.....good job!!!
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__________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer |
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04-08-2007, 02:36 PM | #3 |
Full Fledged Farker
Join Date: 09-17-06
Location: Dexter, MI
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Yeah, I'm not a big lamb fan either, but for Easter I thought I would follow tradition. Somehow, the yogurt seems to wick away alot of that objectionable "lamby" flavor. This roast could have been mistaken for a very juicy pork roast. This roast changed my whole perspective on lamb!
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The Smokin' Badger Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 * Big Stainless Gasser * |
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04-08-2007, 03:05 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Looks fantastic. Makes me think about cooking a leg of lamb.
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Kevin |
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04-08-2007, 07:27 PM | #5 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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That looks really good. Glad you tried the pit over the oven. I've never done the yogurt marinade on lamb, but I suspect it does take some of the gamy flavor away and it's bound to add some moisture too.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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04-08-2007, 07:34 PM | #6 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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I love lamb and your dish looks great.
I'm going to have to give your version a try.
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04-08-2007, 07:38 PM | #7 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Really looks good !!!
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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04-08-2007, 08:31 PM | #8 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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That looks great. I work with a lot of people that only eat lamb and goat so I'm constantly trying to come up with new ways to prepare it.
My usual fall back method is: Boneless Leg of lamb make incisions all over the leg and insert sliced garic. Take Rosemary whole and place in the middle. Smother inside and out with olive oil roll it like a fatty Tie it up smoke it on the grill for about 4-6 hours Serve.
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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04-08-2007, 08:48 PM | #9 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Nice job. Wonder if a buttermilk marinade would go well with lamb. I can't say I've had a lot of lamb and have never cooked it.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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04-08-2007, 09:48 PM | #10 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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My wife is a BIG fan of lamb. Maybe after seeing this thread she will allow me to smoke some for dinner one night. It looked very good.
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Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people. |
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04-08-2007, 09:56 PM | #11 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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That leg looks real good, but what did you do with remainder of the lamb?
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04-08-2007, 10:33 PM | #12 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Looks really good! Did you have the butcher de-bone it or did you do it?
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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04-08-2007, 10:46 PM | #13 |
Full Fledged Farker
Join Date: 09-17-06
Location: Dexter, MI
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I bought a "partially deboned" leg, which still had two bones to take out. This was pretty easy to do, using a boning knife. Since I was rolling it back up anyway, I didn't have to worry about the deboning being too pretty.
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The Smokin' Badger Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 * Big Stainless Gasser * |
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04-08-2007, 10:56 PM | #14 |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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nice job, I am a big fan of lamb and have done it on the fire many times many ways.
for easter I went with the same kind of roast, left the bone in and hit it up with some of my curry rub. was pretty good, yours looks better I like the stuffing idea. and what is a CFD optimized baffle?
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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04-08-2007, 11:02 PM | #15 | |
Full Fledged Farker
Join Date: 09-17-06
Location: Dexter, MI
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Quote:
http://picasaweb.google.com/smokinbadger/Smoker_CFD What can I say, I'm a nerd who likes to cook.
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The Smokin' Badger Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 * Big Stainless Gasser * |
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