Hey Greg (BGEChicago), Greek Lamb Question.

[SmokinAussie]

Yειά σου Greg,

I bought a bone in shoulder and thought of doing this Greek Style with Oregano and Lemon, nice and slow on the pooper.

Any words of wisdom?

Bill

 

[SmokinAussie]

OK. So while I'm waiting for Greg the Greek, I went out and got these.



I have a plan.

Bill

 

[lzbcook]

OK. So while I'm waiting for Greg the Greek, I went out and got these.

View attachment 245992

I have a plan.

Bill

looks like it will smell good

 

[SmokinAussie]

Well, I hope I got this more or less correct.

Garlic, White Wine, lots of Oregano, Lemon Zest, Lemon Juice, Black Pepper, Salt and EVOO. Marinaded overnight. It's in the Pooper now for a very slow smoke. I put it on at 9:30 am.




Cheers!

Bill

 

[SmokinAussie]

Well, while Greg seems to have had the 4th of July to remember....

I had to get on with things on Sunday.

I got the lamb on at 09:30hrs. Low and slow on High smoke setting

At 12:30hrs it looked like this:

So I pulled it off and wrapped.

Didn't see it again for a loooooong time! I took it off at 4pm. Approx 6.5 hours in the smoker at no more than 250F Poking through the foil for IT up to about 190F and then took it off and wrapped it in a very big towel for a rest.

I got some very expensive Halloumi from Cypress.

And some regular zuccs from the market.

And grilled them till they looked like this.

Which were set for a grilled Greek salad.

Moment of truth. Salad assembled. Lamb uncovered.

More gratuitous Lamb shots:

And something plated.

Which is as good as I could do without Greg the Greek.

Pretty good by my lamb standards, but not very forward on the Lemon, so would love some advice.

I got plenty of lephtovers so I'm wondering who I can hit up for Lamb Taco's!

Hope you all enjoyed that. Especially Greg!

Cheers and τα λέμε Αδελφός!

Bill

 

[LYU370]

Mmm... Yes please.

 

[bschoen]

Wow!

 

[bowhnter]

Damn, Bill.
That could make me try some lamb again.