oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-11-2011, 12:24 AM   #1
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Default •Simple Garlic & Rosemary Rustic Leg of Lamb. (pic heavy)

Hey Brethren! I've been asked to do a Leg of Lamb for a dinner tomorrow so I thought I'd share how I do lamb with you guys.

Whenever I think of lamb I think of these 5 ingredients:
Rosemary,
garlic,
EVOO,
salt
chilli pepper (here I've used a scotch bonnet)
These 5 ingredients are ALL you need for lamb, no matter the cut.

I decided to take it a bit further tonight and threw in a bit of fresh mint and some of my beef rub with added chipotle seasoning to give the lamb a bit more depth.

I diced up the garlic, rosemary, mint and the scotchie and threw it all in the mortar & pestle along with the oil & dry ingredients and ground everything together and let it sit to make the flavors all get friendly.

I took the whole Australian leg of lamb, rinsed it off and took my boning knife and pierced it all over to allow the marinade to penetrate, then rubbed it down thoroughly with the garlic/rosemary paste 'til it was covered good and proper. It was then wrapped in plastic wrap and vacu-packed to sit overnight to be cooked tomorrow.

So thats how I do lamb & I feel this is how lamb was meant to be done!!! 5 simple ingredients and you have lamb as good as it gets! Dont get me wrong, there are many ways to do lamb. But when you talk about simplicity vs taste, I find this recipe hard to beat! Now on to the pics

PREP PICS:

Garlic, rosemary, mint, scotch bonnet, good olive oil & chipotle beef rub:










Leg of lamb:






All rubbed up:




Plastic wrapped, vacu-packed and ready for the fridge:



Ill post the cooking process tomorrow when that goes down. Stay tuned.

Cheers!
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Thanks from: --->
Old 01-11-2011, 12:29 AM   #2
Pyle's BBQ
Babbling Farker

 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Default

Looks great. I wish I knew more people that liked lamb. I would cook it more often.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Thanks from:--->
Old 01-11-2011, 12:35 AM   #3
SmokinAussie
Quintessential Chatty Farker

 
Join Date: 10-19-09
Location: Melbourne, VIC
Default


Ready and Waiting.

Phrasty, THAT leg of Lamb is really, serious "to die for" export quality dude.

I cannot wait to see this!
SmokinAussie is offline   Reply With Quote


Thanks from:--->
Old 01-11-2011, 01:05 AM   #4
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Default

Quote:
Originally Posted by SmokinAussie View Post

Ready and Waiting.

Phrasty, THAT leg of Lamb is really, serious "to die for" export quality dude.

I cannot wait to see this!
Thanks Bill! For sure... this really is great stuff!

Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Old 01-11-2011, 02:28 AM   #5
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

I'm glad you didn't showed the Phinished product!
Great lookin paste Brother Ph.!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Old 01-11-2011, 05:41 AM   #6
swamprb
somebody shut me the fark up.
 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Default

Looks good, but curious as to why you left the silver skin on? Is that what makes it rustic?

Don't get me wrong, because I'm learning to love Lamb, and we just cooked about 40 Lamb ribs or as they are called here the "Denver Plate" cuts. And we cooked them low and slow, hot and fast, rotissed, trimmed of the fat layer, untrimmed and any way inbetween and the sliver skin is the death knell for me.

Looking forward to the cook process, slicing and plating!
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is offline   Reply With Quote


Thanks from:--->
Old 01-11-2011, 06:11 AM   #7
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Default

If you removed all of the silver skin from that leg.... you would be old when you were done.
Hawg Father of Seoul is offline   Reply With Quote


Thanks from:--->
Old 01-11-2011, 08:57 AM   #8
Arlin_MacRae
somebody shut me the fark up.
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Default

Looking good, Phrasty! I wish I could walk over and get a bite of the finished product. I can't imagine what the scotch bonnet is going to do for that leg. YUM.


Arlin
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Thanks from:--->
Old 01-11-2011, 09:36 AM   #9
thomasjurisd
Full Fledged Farker
 
Join Date: 02-28-10
Location: Houston, TX
Default

Oh my goodness. My wife loves Lamb. I can't wait to see what you do with that bad boy...
__________________
Bowl Bound and B-B-Q-in! Sic Em Bears!
thomasjurisd is offline   Reply With Quote


Thanks from:--->
Old 01-11-2011, 09:45 AM   #10
Wrench_H
is One Chatty Farker
 
Join Date: 10-22-09
Location: Wilmington, NC
Default

Looks good so far Phrasty. I can't wait to see the cook.
__________________
Anthony - Pork City Grillers KCBS team

CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn

Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member

Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal
Wrench_H is offline   Reply With Quote


Thanks from:--->
Old 01-11-2011, 10:33 AM   #11
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

This should be mighty good!
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Thanks from:--->
Old 01-11-2011, 10:38 AM   #12
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Default

Lookin` good!
JD McGee is online now   Reply With Quote


Thanks from:--->
Old 01-11-2011, 10:46 AM   #13
Buster Dog BBQ
is One Chatty Farker
 
Join Date: 07-20-08
Location: Clive, IA
Default

The more I have lamb the more I like it. Thanks for posting.
__________________
FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE
Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]
Buster Dog BBQ is offline   Reply With Quote


Thanks from:--->
Old 01-11-2011, 11:05 AM   #14
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Default

Looks Great Looking forward to the finished results
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Old 01-11-2011, 11:53 PM   #15
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Default Lamb Cooking post

Hey Everyone, So I finished up the lamb today and it got rave reviews. . It was requested I do the lamb to medium doneness. Temps were at 153˚ in the thickest section when I took it off the fire to get a small section a tad under medium which I think it perfect. I smoked it with some almond for the first hour to not overwhelm the lamb flavor with too much smoke (I do not recommend smoking lamb heavily, although that could be a personal preference). All in all the leg cooked indirect for about 3.5 hours at 275-300. Took it over to the venue sliced it up and plated it. I was fighting the urge to clean up and "dispose" of the bones for them. . I resisted! lol OK on to the lamb pics:

Lamb just on the smoker:




45 mins in:


2 hours in:


Off the smoker:


All carved up & plated:








I also smoked 2 sides of salmon along with the lamb. They were seasoned with my salmon rub, which is:

kosher salt
brown sugar
my pork rub (Which I'm calling "Hog Dirt")
lemon pepper
and a very little curing salt (like 1/4 of what you would normally use).

They sat for about 12 hours in the fridge then I washed them off, patted them dry, sprinkled on some coarse red and black peppercorns and stuck them back in the fridge to dry the surface. I put them on the smoker @ 255 & smoked them with lychee until the temp reached 135. I'm sorry I didn't get any pics of this plated up but I just broke it up into nice big chunks and served with a home-made mustard-dill sauce! It was out of this world good!
AAAAAND on to the pics:

Fresh:




Seasoned up:




Vacu-packed and headed for the fridge:


Rinsed off, dried and coated with cracked pepper:




All done and coming off


It was all amazing! The host and party was very pleased to say the least. So there it is, That's how I do lamb & if any of you want a easy way to nail lamb... I urge you to try this...

Thanks for looking!

Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Thanks from: --->
Reply

Tags
ALF Award

Similar Threads
Thread Thread Starter Forum Replies Last Post
Leg'o'Lamb pic-rosemary,garlic and lemon buccaneer Q-talk 20 12-02-2011 09:46 PM
Smoked leg of lamb - hickory and/or rosemary? Mitchell Q-talk 9 07-30-2011 09:18 AM
Lamb in the oven (Pic heavy) antoant Q-talk 32 06-30-2010 04:29 PM
Garlic Rosemary Pecan Smoked Lamb Loin Chops Moose Q-talk 23 06-18-2010 07:21 AM
boneless leg of lamb & grilled pineapple & fresh tomato Rick's Tropical Delight Q-talk 18 08-14-2007 09:37 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 09:29 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts