BBQ Brethren "Lamb" Throwdown

[Odin the Dog]

Well, I'm pretty much speechless at this point. Amazing work so far.
A shank is basically the ankle, right?

 

[martyleach]

Well, I'm pretty much speechless at this point. Amazing work so far.
A shank is basically the ankle, right?

Check this link for an explanation.

http://www.projectfoodie.com/from-the-.../butcher/breaking-down-the-lamb.html

 

[Moose]

This has been one amazing throwdown so far and there have been SO many great entries! Bravo! :clap2:

Kind of ironic I won 3 ALF's and the ALF of the year and didn't even enter this one...been too busy with pizza and yardbirds of late!

 

[Gore]

Definitely agree with you Moose. I hope this is just the start. Here's the ALF voting thread to provide some more inspiration:

http://www.bbq-brethren.com/forum/showthread.php?t=97389

 

[Chef Jim]

ALF Club

Well it looks like I missed the voting thread, but I didn't get a zero. :becky:

But seriously, if any ALF winners have not been invited into the club, send me a PM and I will get an invite out.

 

[Phrasty]

I happened to do another entry for this one... Reverse-seared curried lamb chops with home-made mango chutney along with sweet potato, asparagus & smoked salmon on the side! :becky::heh: It was GOOD!

Here's the cook thread:
http://www.bbq-brethren.com/forum/showthread.php?t=100983

Cheers Everyone!

 

[SmokinAussie]

Oh man I am drooling... OMGOMGOMGOMG......

Lamb + Curry = Nirvana....

Just a reminder farkers.... if you think your entry deserves an ALF, please make a post in QTalk. I wanna keep the TD Thread pure to it's own process, but also award those who truly deserve it in a special way.

Cheers!

Bill

 

[Gore]

Yeah, we'd hate to have a hijack on Chris's forum. :roll:

Great looking lamb Phrasty!

 

[bigabyte]

Hijack?:shock: Where? Wait a minute....

What was this thread about again?

 

[Jonny Rotisserie]

Fellow Lamb-o-holic Brethren,

I have been amiss in joining you here for TDs as of late, but I have been with you in spirit. Seeing yesterday that this week was lamb I would have been horrified to not participate in some fashion since lamb is one of my favorites.

That said, last night was my one shot at greatness this week. I was on a bluff overlooking the international fireworks festival in the desert outside of Lake Havasu City, AZ, and luckily someone happened to have a lamb roast with them that needing cooking. Unfortunately, due to the party and considerable imbibing that ensued, I don't have anything to show other than a "cooking proof" picture to share (and deliciously full belly).

The tiny but well-marinated lamb roast is sharing the spit with a chicken. Both are being done off to the side of the main fire over hardwood lump charcoal and California red oak.

While I had a couple people say it was the best lamb they had ever tasted, knowing that I would be up against the likes of Shaun the Sheep and many other great entries and knowing I don't have any images that actually clearly resemble lamb, I am not planning to enter this week, but thought I would at least chip this in to let you know I with you in spirit.

Here is a bonus pic of the sunset the night before from the same spot:

BTW just because Lamb-oholics are reading this, for a to-die-for lamb marinade, try lemon juice, lime juice, LOTS of garlic, LOTS of rosemary, oregano, a dab of Dijon mustard, pepper, and maybe a little bit of EVOO. Let that go for 12-18 hours. Your stomach will thank you.

--Jonny Rotisserie

 

[martyleach]

Phrasty, that looks reallllly good. Nice job!

 

[Gore]

Once again beautiful pics Jonny. Wish I were there.

 

[landarc]

So many dead lambs :tsk: Such good looking dinner :becky:

 

[---k---]

Gore,
That is too much. :thumb:

 

[DavidLSI]

My first Throwndown Entry...

I hope have done this entry correctly.....

I used a sirloin end of a leg of lamb for this, I purchased it boned an trussed.

I rubbed the meat with a paste of garlic, brown sugar, sea salt, black pepper, a strong Dijon mustard and olive oil.

It is more of a an indirect roast then a smoke, but I did toss a few rosemary sprigs on the coals hoping to impart some flavor.

It roasted for about an hour and a half until the internal temp got to 165, as my wife and daughter do not like to much pink.



I made a Cabernet sauce to finish the dish, and I must say it was a great choice. Served with a salad of mixed greens and a stuffed baby portabella mushrooms. The stuffing was spinach, toasted garlic, ramano cheese and bread crumbs.

Lamb has not been served at my house before and was a first for everyone but myself. Even my picky daughter enjoyed it and I got a thumbs up from Dawn (my wife).

Thanks and I hope you enjoy the view....

SeeYa
DavidLSI

 

[Gore]

Oh my, that looks really yummy! Great job!

 

[landarc]

I for one, think you did it correctly. :thumb:

 

[martyleach]

Looks pretty good from here. Nice job!

 

[h00kemh0rns]

Smoked leg of lamb with mango jalapeno slaw wrapped in a guajillo tortilla.

I have NEVER cooked lamb in my life let alone had a recipe to use. My idea actually came from a couple areas but primarily I thought fruit needed to be included.

First things first, I initially wanted to impart a good flavor throughout the meat with a marinade. So, a modified Al Pastor marinade (pineapple/orange juice) was used and I let the meat marinate for 24 hours before it thought of seeing a smoker.

During the cook I wanted a nice crust to form so the last 10* I used my home made bbq sauce (includes pineapple juice.) The sauce has a nice sugar content that allows for a great looking crust.

Finally, I needed something more to make this a meal so I Made some of my mango jalapeno slaw to go with the lamb. I love tortillas as a food delivery vehicle so I went with a guajillo tortilla recipe I had.

Wrapped everything up and chowed down. It didn't suck

Mui bueno!

Used my mango jalapeno slaw recipe I posted previously (modified to included one shredded jicama): Mango Jalapeno Slaw

Ingredients

All mixed up

Then, I made some of my sweet n' spicy bbq sauce posted earlier:
Hooks sweet n’ spicy BBQ sauce

The next thing that needed to be pre-made was the marinade:
Achiote marinade

• Achiote paste
• Orange-pineapple juice
• Garlic
• Apple Cider Vinegar
• Lime juice
• Serrano pepper
• Onion
• Mexican Oregano
• Salt

Ingredients

Blended…very vibrant color

First Lamb Leg

All nice and marinated for 24 hours

In the smoker and temp being monitored...

Patience is a virtue…I forget the total cook time but it was around 2+ hours.

Basted with the bbq sauce (with some butter added) during last 10*

Let it rest for about 30 -45 minutes. Slice and combine with cole slaw wrapped up in a freshly made guajillo tortilla (home made if possible.)

All wrapped up and ready to eat.

This is my entry pic:

 

[landarc]

Finally, lamb, lentils and salad