Titch
somebody shut me the fark up.
Iranian Slow-roasted lamb with jewelled yoghurt.
My entry in the Cooked on a Charcoal Kettle comp
I modified this recipe from here.
http://www.sbs.com.au/food/recipes/slow-roasted-lamb-jewelled-yoghurt
One of my favourite Australian Chefs, Shane Delia.
Modified of course to be used On the Weber Kettle.
Meat was smoked with Vic Ash, 12 hours un covered in the kettle.
Breads mixed in a Breadmaker ,then Baked in the Weber.
Yoghurt was a Supermaket low fat with fresh Dried fruits and nuts.
The Start of the Marinade.
Meat was covered overnight,
This is the first time I have used Anchovie in any cook ,anytime ever.
The Lamb was cooked at roughly 100c for 11 hours to a soft slicing stage, not pullable.
aint this pretty
Last half an hour the temp was turned up to 180c to set the skin crunch
Meat was removed to rest while the breads set and got Baked..
We chose to use olive oil ,salt and Garlic on the breads instead of the Herbs, all seemed a bit overpowering.
Please this make my Voting shot oh great important ones
Thanks for looking in Mates.
My entry in the Cooked on a Charcoal Kettle comp
I modified this recipe from here.
http://www.sbs.com.au/food/recipes/slow-roasted-lamb-jewelled-yoghurt
One of my favourite Australian Chefs, Shane Delia.
Modified of course to be used On the Weber Kettle.
Meat was smoked with Vic Ash, 12 hours un covered in the kettle.
Breads mixed in a Breadmaker ,then Baked in the Weber.
Yoghurt was a Supermaket low fat with fresh Dried fruits and nuts.
The Start of the Marinade.
Meat was covered overnight,
This is the first time I have used Anchovie in any cook ,anytime ever.
The Lamb was cooked at roughly 100c for 11 hours to a soft slicing stage, not pullable.
aint this pretty
Last half an hour the temp was turned up to 180c to set the skin crunch
Meat was removed to rest while the breads set and got Baked..
We chose to use olive oil ,salt and Garlic on the breads instead of the Herbs, all seemed a bit overpowering.
Please this make my Voting shot oh great important ones
Thanks for looking in Mates.