deguerre
somebody shut me the fark up.
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Well we had this boneless leg of lamb we had generously rubbed with a slurry I made Wednesday morning. Basically fresh thyme, minced garlic, celery salt and cracked black pepper smooshed in the M&P to which was added some lemon juice and EVOO until I had the consistancy I wanted.
The leg went into the fridge until yesterday evening when it was taken out while the kettle was being prepared and brought up to ~325. I used a chunk of citrus wood for a little smoke with the Kingsford Comp. Some baby Yukon Gold taters, coated with EVOO and a little S&P were roasted along side the lamb.
Redhot prepared the thistles by cutting off about 1 and a half inches from the top and the stem. She then spread the flower out just a bit and drizzled them with lemon juice and some Kosher Salt and cracked black pepper. Three cloves of garlic were stuffed into the center of each flower and then some EVOO was drizzled over. They were then double wrapped in heavy duty foil and baked at 400 for about an hour and twenty minutes when the oven was shut down and they coasted until the lamb was ready, which was not long afterwards.
Here are some pics:
In the rub and a close-up:
The Thistles:
On the grill:
Ready to carve:
And a few plate pics:
The lamb of course was wonderful. Nice, tender and juicy. The artichokes were a very sensual side involving all senses as each leaf was pealed one by one and were quite delecious. All in all, not a bad meal at all.
Thanks for looking!
The leg went into the fridge until yesterday evening when it was taken out while the kettle was being prepared and brought up to ~325. I used a chunk of citrus wood for a little smoke with the Kingsford Comp. Some baby Yukon Gold taters, coated with EVOO and a little S&P were roasted along side the lamb.
Redhot prepared the thistles by cutting off about 1 and a half inches from the top and the stem. She then spread the flower out just a bit and drizzled them with lemon juice and some Kosher Salt and cracked black pepper. Three cloves of garlic were stuffed into the center of each flower and then some EVOO was drizzled over. They were then double wrapped in heavy duty foil and baked at 400 for about an hour and twenty minutes when the oven was shut down and they coasted until the lamb was ready, which was not long afterwards.
Here are some pics:
In the rub and a close-up:
The Thistles:
On the grill:
Ready to carve:
And a few plate pics:
The lamb of course was wonderful. Nice, tender and juicy. The artichokes were a very sensual side involving all senses as each leaf was pealed one by one and were quite delecious. All in all, not a bad meal at all.
Thanks for looking!
Last edited:
Now it's one of our faves. The roasted artichokes were really good too.
