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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-06-2012, 10:35 AM   #1
deguerre
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Default Leg-O-Lamb and a Thistle...Artichoke that is.

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!
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Last edited by deguerre; 01-06-2012 at 12:44 PM..
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Unread 01-06-2012, 10:39 AM   #2
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Beautiful!
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Unread 01-06-2012, 10:41 AM   #3
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Great looking meal ther Guerry. I need to do another leg of lamb soon, that is good stuff.
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Unread 01-06-2012, 10:57 AM   #4
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Looks delicious - great job on the cook and the pix!

So as the smells of the grill were wafting through the air, did y'all think to yourselves "Thistle be a delicious meal"?
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Unread 01-06-2012, 11:00 AM   #5
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We were just talking about leg of lamb last night ....
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Unread 01-06-2012, 11:08 AM   #6
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Gonna have to try me some of those "sensual", artichokes!

Awesome looking meal, Guerry. Kudos to you and Redhot!
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Unread 01-06-2012, 11:10 AM   #7
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So I am reading this post without yet looking at photos and I thought "wow you can eat thistle?!!" I have to see this and then it was all so very clear. I thought you were stuffing and cooking these:

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Unread 01-06-2012, 11:41 AM   #8
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Very nice Guerry!
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Unread 01-06-2012, 12:07 PM   #9
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And to think, I had to beg him to even try lamb! Now it's one of our faves. The roasted artichokes were really good too.
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Unread 01-06-2012, 01:24 PM   #10
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That lamb looks really good I would love to try that artichoke
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Unread 01-06-2012, 01:32 PM   #11
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Looks downright divine!
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Unread 01-06-2012, 03:10 PM   #12
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Quote:
Originally Posted by Big George's BBQ View Post
That lamb looks really good I would love to try that artichoke
You really need to! It's the first time I've roasted them that way, and the first time Redhot had even had a fresh artichoke. They were fan farkin tastic.
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Unread 01-06-2012, 06:46 PM   #13
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Now that's what I call "Good Eats" .
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Unread 01-06-2012, 07:17 PM   #14
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That looks sooooo good!

You are forcing me to try some lamb. For my first attempt would you recommend chops, a crown roast, or should I jump in with a boneless leg of lamb?
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Unread 01-06-2012, 07:50 PM   #15
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Quote:
Originally Posted by deguerre View Post
You really need to! It's the first time I've roasted them that way, and the first time Redhot had even had a fresh artichoke. They were fan farkin tastic.
I really admire you guys for your adventurous spirits!
That mean looks so good, I am a huge fan of artichokes too!
Guerre mate, next time you do them, and I bet it is soon, just chop the very end off the stem and keep as much as possible on, it is the same as the tender heart.
Also, you can use scissors to chop off the tips of the outer leaves as they are awfully fibrous and this allows more heat to develop flavours in the inner part.Along with that method, gently using your thmbs while holding the artichoke, spread the inner heart flower out so it is more open, and drizzle OO with flavourings into the open flower prior to cooking.
A rub of lemon juice over the cut parts is a nice flavour and preserves it from darkening!
Onya Bro and Bro-ette, way to go!!
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