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Unread 04-27-2011, 06:39 PM   #1
deguerre
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Default New Zealand Leg Of Lamb ala Phrasty

Well, I had a different thread going but decided it was too old so I'm compiling all the pics into this one since the camera crapped out and I couldn't post the cooked pics last night. We did a marinade inspired by Phrasty consisting of EVOO, Garlic, Rosemary, Celery Seed, Sea Salt and a minced Red Jalapeno (Left the seeds and stuff in for extra heat). Morter and pestled the ingredients for the leg, vacuu sucked and into the fridge overnight. The sides were grilled asparagus (Just coated with olive oil and S & P) and kettle roasted Yukon Golds also coated in olive oil. Fired up the kettle with Jack Daniels charcoal briquettes that had oak whiskey barrel staves cubes mixed in and dialed it to 300~325 (There were high winds and tornado watches and lotsa rain which is why I didn't take any pit pics) til the roast hit 130 (132 by the time I got it off) at which time the taters were done too. Let it rest then sliced and served. This leg was some of the best meat we've ever had and I liked it as much as prime rib, if not more so.

Anyhow, here's the pics:

Leg and marinade




In the vacuum bag




ready to grill





Fuel for the pit and the cook




Off and resting



Sliced with the sides on a platter - kinda blurry but then so was I

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Unread 04-27-2011, 06:47 PM   #2
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Oh, Redhot got a Baskin Robbins Ice Cream Cake too. Praline.

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Unread 04-27-2011, 06:52 PM   #3
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Glenfiddich 12 is a good addition to any recipe! A well-marinated chef does wonders for most meats Good lookin' lamb.
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Unread 04-27-2011, 06:57 PM   #4
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I have never tried Lamb but that sure looks good. I have had Ice Cream cake and Redhot did good!
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Unread 04-27-2011, 07:00 PM   #5
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Looks good...... and happy belated BDay.......
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Unread 04-27-2011, 07:11 PM   #6
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Quote:
Originally Posted by caliking View Post
Glenfiddich 12 is a good addition to any recipe! A well-marinated chef does wonders for most meats Good lookin' lamb.
Ah, but a well marinated chef can also cause this...

We got a good belly laugh out of it though! Just had to use bowls instead of paper plates.
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Unread 04-27-2011, 07:37 PM   #7
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Happy birthday Guerry!

This is my gift to you!



Cheers!

Bill
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Unread 04-27-2011, 07:40 PM   #8
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Quote:
Originally Posted by {Midnight ☼ Smoke} View Post
I have never tried Lamb but that sure looks good. I have had Ice Cream cake and Redhot did good!
Terry, you've GOT to try lamb. I was a sceptic and now I'm a believer. The trick at least on the cuts we've tried is to stick to simple on the rubs/marinades and medium rare on the doneness. It's better than steak.
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Unread 04-27-2011, 07:43 PM   #9
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Quote:
Originally Posted by SmokinAussie View Post
Happy birthday Guerry!

This is my gift to you!



Cheers!

Bill

Farking COOL! My very own tick!!!!! Thanks Bill!!!!! (And I DO know how picky you are!)
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Unread 04-27-2011, 09:35 PM   #10
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Now that is one good looking chunk of lamb. Lamb has so much flavor! I can't believe that people don't like it. I could argue that it is better than beef but I might get shot or something, but I would put a lamb loin chop up against a Porterhouse in a taste contest anyday.

Good show!
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Unread 04-28-2011, 12:07 AM   #11
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Quote:
Originally Posted by martyleach View Post
Now that is one good looking chunk of lamb. Lamb has so much flavor! I can't believe that people don't like it. I could argue that it is better than beef but I might get shot or something, but I would put a lamb loin chop up against a Porterhouse in a taste contest anyday.

Good show!
Marty, I'm with you, I say lamb over beef any day! No question here... Beef IS up there though. lamb's such a great meat! Seasoned properly, it's cravingly good!

Guerry, I'm honored you thought of me when trying lamb for the first time and on your birthday to boot! And most of all I'm so glad you enjoyed it! Well, once again happy birthday my brother and I hope you have many more happy returns!

Cheers!
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Unread 04-28-2011, 12:09 AM   #12
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Oh yeah, and with a plate like this, I hope you left some for Red!

Aw heck, It's your birthday, do as you wish!
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Unread 04-28-2011, 02:33 AM   #13
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Yummmm boy!!!
Excellent looking meal!
BuPhul colour on them asparagus right there!
And yeah...lamb rules bigtime!
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Unread 04-28-2011, 07:27 AM   #14
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Quote:
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Yummmm boy!!!
Excellent looking meal!
BuPhul colour on them asparagus right there!
And yeah...lamb rules bigtime!
Thanks Phubes! I made the wise decision to let Redhot do the asparagus. I usually let it get too wilted with little black places because I forget to watch it.
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Unread 04-28-2011, 08:11 AM   #15
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Inspirational cook there G. Really going to have to try some lamb now. Sounds like ya had fun on your B-day.
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