M
MayDay
Guest
Broke out the Cobb on Saturday to make something for the Ultimate PRON Throwdown.
Deboned a leg of lamb and stuffed it with figs, feta cheese, garlic, and lovage (magi) and oregano from the garden.
Rolled it up and trussed it with lots of twine. Mandarin peel to help hold the stuffing in and to protect the bottom from burning.
Seared on the stove and placed on the Cobb.
Squeezed it in under the cover with a probe for the meat and the dome.
Didn't know when to pull it, so took it off at 167F internal temp. Will try 145F next time as I prefer my lamb medium rare. :sad:
Made mushroom caps in the toaster oven while the lamb was cooking. These never made it to the dinner table. :icon_blush:
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MayDay
Kamado Claypot, Cobb
Deboned a leg of lamb and stuffed it with figs, feta cheese, garlic, and lovage (magi) and oregano from the garden.
Rolled it up and trussed it with lots of twine. Mandarin peel to help hold the stuffing in and to protect the bottom from burning.
Seared on the stove and placed on the Cobb.
Squeezed it in under the cover with a probe for the meat and the dome.
Didn't know when to pull it, so took it off at 167F internal temp. Will try 145F next time as I prefer my lamb medium rare. :sad:
Made mushroom caps in the toaster oven while the lamb was cooking. These never made it to the dinner table. :icon_blush:
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MayDay
Kamado Claypot, Cobb
and I didn't want the cheese melting out. :icon_shock1: Plus, I just happened to have a couple of mandarins in the fruit bowl. Mandarins have a much thinner peel than oranges so the peel was nice and flexible for wrapping. The peel worked like a charm: kept things from burning (don't ask me how I know), kept the meat moist and added a nice flavor. :-D
