John had a little lamb - Page 2

SirPorkaLot · 09-27-2009, 11:24 AM

Here it is getting to room temperature - butterflied, and ready to go.

Like my platter?

SirPorkaLot · 09-27-2009, 12:55 PM

Here it is on my kettle, getting seared on each side to seal the juices in.

Once seared on both sides, it gets moved off the coals, and over the foil pack of cherry chips.

About 20 min a side - or medium rare - which is my preference for lamb

10 minutes in I baste with the rest of the vinaigrette, and olive oil.

bigabyte · 09-27-2009, 03:16 PM

Aww man.

That looks nice so far.

BBQ Grail · 09-27-2009, 03:38 PM

Oh man that looks good...

Pass the mint jelly

SirPorkaLot · 09-27-2009, 03:44 PM

on the cutting board after resting

Plated with mint jelly

Big George's BBQ · 09-28-2009, 07:33 AM

That looks sooooo good. I am drooling now Have to wipe my chin

Sunra · 11-11-2009, 11:12 AM

Wow that looks fantastic! The recipe sounds great thanks.

Phubar · 11-11-2009, 11:21 AM

Hmmm....gotta have taste of that mint jelly that you speak of.
My mind says:weird combination....but....must....take....a sample....

Nice job!

nzrebel · 11-11-2009, 01:03 PM

Nooooooo, not mint jelly !!! That is an crime against lamb.

Mint Sauce is the thing.

Combine 1/2 cup chopped fresh mint in small bowl, 2 tablespoons sugar, cover with boiling water and steep for 30 minutes, add 1/3 cup of malt vinegar. Serve at room temp.

The Lamb will thank you

Dave

SirPorkaLot · 11-11-2009, 01:07 PM

Quote:

Originally Posted by nzrebel

Nooooooo, not mint jelly !!! That is an crime against lamb.

Yup and dijon mustard too. A dip here, a dip there. Mint sauce? well I never!

nzrebel · 11-11-2009, 01:10 PM

Quote:

Originally Posted by jshepwnc

Yup and dijon mustard too. A dip here, a dip there. Mint sauce? well I never!

Dijon mustard is a must. It all looks awsome. Try the sauce though if you can find the fresh mint

Dave

sluvsmore · 11-11-2009, 02:57 PM

I would almost take that over bacon LOL Looks fantastic!!!!!!!

Jay Bird · 11-11-2009, 04:05 PM

Looking at the pron was pure torture to my poor empty stomach. You could have given lessons to the Inquisition.

Skidder · 11-11-2009, 04:11 PM

I tell ya I'm sure looking forward to your pron cause we love lamb around here.

BobF · 11-11-2009, 04:50 PM

Looks great, but you need to send me a sample to be sure.

If you plant mint at home, you could probably still pick some now.

09-27-2009, 11:24 AM	#16
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	Here it is getting to room temperature - butterflied, and ready to go. Like my platter? __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

09-27-2009, 12:55 PM	#17
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	Here it is on my kettle, getting seared on each side to seal the juices in. Once seared on both sides, it gets moved off the coals, and over the foil pack of cherry chips. About 20 min a side - or medium rare - which is my preference for lamb 10 minutes in I baste with the rest of the vinaigrette, and olive oil. __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

09-27-2009, 03:16 PM	#18
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Aww man. That looks nice so far. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

09-27-2009, 03:38 PM	#19
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Oh man that looks good... Pass the mint jelly __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

09-27-2009, 03:44 PM	#20
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	on the cutting board after resting Plated with mint jelly __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

09-28-2009, 07:33 AM	#21
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	That looks sooooo good. I am drooling now Have to wipe my chin

11-11-2009, 11:12 AM	#22
Sunra is one Smokin' Farker Join Date: 06-10-09 Location: New York, NY Downloads: 0 Uploads: 0	Wow that looks fantastic! The recipe sounds great thanks. __________________ Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520

11-11-2009, 11:21 AM	#23
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Hmmm....gotta have taste of that mint jelly that you speak of. My mind says:weird combination....but....must....take....a sample.... Nice job! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

11-11-2009, 01:03 PM	#24
nzrebel Full Fledged Farker Join Date: 07-20-09 Location: Vienna Va Downloads: 0 Uploads: 0	Nooooooo, not mint jelly !!! That is an crime against lamb. Mint Sauce is the thing. Combine 1/2 cup chopped fresh mint in small bowl, 2 tablespoons sugar, cover with boiling water and steep for 30 minutes, add 1/3 cup of malt vinegar. Serve at room temp. The Lamb will thank you Dave __________________ WSM 18", Weber Gasser, Trash Can Smoker (Retired)

11-11-2009, 02:57 PM	#27
sluvsmore Full Fledged Farker Join Date: 07-02-09 Location: Port Orange Florida Downloads: 0 Uploads: 0	I would almost take that over bacon LOL Looks fantastic!!!!!!! __________________ Small Char Grill with smoker box 3 u.d.s. working on 4th,5th,6th... 22.5 weber "wanna be" Time spent on the ocean or BBQing are not held against your life expectancy!

11-11-2009, 04:05 PM	#28
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA Downloads: 0 Uploads: 0	Looking at the pron was pure torture to my poor empty stomach. You could have given lessons to the Inquisition.

11-11-2009, 04:11 PM	#29
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	I tell ya I'm sure looking forward to your pron cause we love lamb around here.

11-11-2009, 04:50 PM	#30
BobF Take a breath! Join Date: 07-13-08 Location: Savannah, GA Downloads: 0 Uploads: 0	Looks great, but you need to send me a sample to be sure. If you plant mint at home, you could probably still pick some now. __________________ OTS Kettle, UDS, Sam's Gasser

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