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Unread 11-21-2011, 12:50 AM   #1
R2Egg2Q
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Default Tandoori Leg of Lamb & Naan in BGEs

For the Far East Throwdown, I prepared Tandoori Leg of Lamb and some Naan bread.

The Leg of Lamb is a Steven Raichlen recipe that I found here and the recipe for Naan came from the Big Green Egg Cookbook.

Ingredients for the lamb marinade:


Onto the Small BGE:


Almost there:


Shooting for 140 IT:


and verifying with the trusty Thermapen:


pulled and placed on a bed of onions and cilantro:


Earlier I'd made the dough for the Naan:


and was baking it in the XL BGE as the lamb was finishing up & resting:



onto the platter:


and sliced:


As for how it all came out... The Naan was pretty tasty but if you'd have given it to me and didn't tell me it was Naan, I wouldn't have known as it didn't look or taste quite like Naan I'd had in Indian restaurants. The lamb smelled incredible and the flavor on the outer parts was there but my wife & found the flavor didn't penetrate into the meat like we'd hoped (despite a 16 hr marinade and pushing the marinade into 1" slits in the meat).

Overall, a little disappointing but I tried something new for me and I don't regret that. That's what I like about the Throwdowns, they push me to try things I otherwise likely wouldn't.

Thanks for looking!
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Last edited by R2Egg2Q; 11-21-2011 at 01:45 AM..
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Unread 11-21-2011, 01:05 AM   #2
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Mate that is beautifully cooked. Seriously good!!
If I can help, let me make a few suggestions.
That naan recipe is too heavy and the naan too doughy I think buddy.

For tandoori, you want to use small pieces because the idea is to have great amounts of surface area and little frilly bit all charred and get that every bite.
That large piece means you just can't get the intensity of flavor.

With marinades, they will not penetrate more that 1/3 of a centimetre.
No matter what anybody says, that is it.
I cannot tell you how over western chefs doing other cultures food in new cheffie ways that get them noticed and sell books...and I am not just talking about Mr Raichlen but almost ALL of them.
Don't give up tandoori mate, try it again but the way people have done it for 5,000 years.
There is a bloody good reason they haven't changed it!
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Unread 11-21-2011, 01:41 AM   #3
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The lamb looks absolutely brilliant, cooked perfectly and the marinade is making my mouth water!

Agree completely regarding the naan - just from the photos I'd sugest it needs to be thinner, with more bubbles and a bit chewier; I'm sure it was tasty though! Try working it a bit thinner and cook it as hot as is possible without damaging the egg. There's loads of Indian and Bangladeshi restaurants near where I live and those tandoors are ridiculously hot - about 900 F - with the naans are placed straight onto the side above the heat. Total cooking time is no more than a minute or so. Try brushing a little salted butter over the naan at the end as well.
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Unread 11-21-2011, 03:18 AM   #4
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Nice job R2!
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Unread 11-21-2011, 05:47 AM   #5
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Well John, it does not matter that you thought it could have been better. That Lamb is still cooked perfectly and presented beautifully.

Congrats! This is your SECOND ALF Award for 2011!



Cheers!

Bill
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Unread 11-21-2011, 06:48 AM   #6
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Nice job, John! Everything looks fantastic!
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Unread 11-21-2011, 09:18 AM   #7
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Wow an ALF award! Thanks Bill!
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Unread 11-21-2011, 09:30 AM   #8
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very nice.
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Unread 11-21-2011, 10:34 AM   #9
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Beautiful. Since I've got a leg of lamb laying around, I'll try that after Thanksgiving.
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Unread 11-21-2011, 11:29 AM   #10
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R2egg2Q--That looks outstanding! I love lamb ! Don't want to hijack thread , but my wife refuses to eat lamb. Could that marinade be used on any other cut of meat?
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Unread 11-21-2011, 04:03 PM   #11
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Quote:
Originally Posted by Arlin_MacRae View Post
Beautiful. Since I've got a leg of lamb laying around, I'll try that after Thanksgiving.
love your turn of phrase....would that explain the 3 legged lamb eating grass in your back yard?
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Unread 11-21-2011, 04:15 PM   #12
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Concerning the naan recipe from the big green egg cookbook,
TO make it thinner, is that a matter of rolling out a bit more or adding a little more liquid to thin out the batter/dough?
I have been wanting to try to make some naan and this might get me started.
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Unread 11-21-2011, 04:30 PM   #13
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That's pretty high rent, John....nice
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Unread 11-21-2011, 06:05 PM   #14
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Show off!
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Unread 11-21-2011, 07:36 PM   #15
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Looks great! I woulda chowded that no problem!
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