High Plains Easter - A leg up on the competition

[ShadowDriver]

Wet rub of garlic, rosemary, anchovies, salt, pepper, and EVOO.

Took a stab at the leg, making some deep pockets and helped some of that wet rub down inside.

Cooked to 120F - still a little "done" on the outer bits for my liking... but perfect toward the middle.

Roasted asparagus dredged in EVOO, Salt, Pepper, and Mrs Dash.

Mashed Potatoes and Lamb Drippin' Gravy

Mint jelly for me, the heathen (CINCHOUSE made homemade mint sauce).

Whew... I'm stuffed.

Kind regards to you all.

 

[Jason TQ]

Want some lamb and a glass of that gravy :-D

 

[Tat-que]

That's looks like a great meal! Wish my wife liked lamb

 

[Clay-b-que]

Happy Easter Marc! Looks devine!

 

[ShadowDriver]

Want some lamb and a glass of that gravy

I think that gravy was the hit of the meal!

Trying a couple of different whiskey / whisky options as a digestif.

First Course: 1.5 fingers.

 

[ssv3]

Nicely done Marc! Looks awesome.

 

[ShadowDriver]

Oh, wow. This is how to finish a very fine meal.

Second and final Course.

 

[ssv3]

Well deserved.

Oh, wow. This is how to finish a very fine meal.

Second and final Course.

 

[Bob C Cue]

Beautifully done sir!

 

[Titch]

Cooked like a pro, nice one mate.
That Mint Jelly looks the real deal.

 

[electron_si]

Nice job Marc.

I’m personally a knob creek single barrel guy but that jack is nothing to sneeze at either

 

[KevinJ]

Mighty fine looking plate Marc.

 

[Big George's BBQ]

I want a plate of that and 1.5 fingers of both drinks please

 

[Mason Dixon Bowhunta]

Nice looking leg of lamb! I like the idea of using anchovies in the rub.

 

[dadsr4]

Looks good. How did the anchovies work out?

 

[Stingerhook]

Looks fantastic Marc.

 

[ronbrad62]

That meal looked like it hit on all cylinders. Very nice, start to the two finishes:thumb:

 

[BillN]

That is an amazing looking plate Marc, great finish on the Lamb.

 

[robert-r]

Killer cook and plate! Looks delish.

 

[ShadowDriver]

Nice looking leg of lamb! I like the idea of using anchovies in the rub.

Looks good. How did the anchovies work out?

Cheers, folks!

In about 2012, we were having a Friday night cyder in our "local" pub in East Cambridgeshire, when one of the other patrons struck up a conversation about lamb... specifically about using anchovies in a wet rub. I was taken aback, and didn't think much about it until 2 weeks later, when Jamie Oliver whipped up a leg of lamb with the same technique! We shrugged, chuckled, and tried it - with delicious results.

The interesting thing is that the anchovies don't add any "fishyness," but rather depth of flavor overall. Also, there's some salt in there, so the lamb needs less seasoning.

Give it a shot some time. I think you'll enjoy it.