NoOne
is one Smokin' Farker
Happy Friday! The weather is supposed to be crap over the weekend and I wanted to get at least 1 good cook in for Mother’s Day. On the menu tonight, boneless leg of lamb, grilled cauliflower and white beans. Sorry, lots of pics on this one... enjoy.
Decided to cheat a bit tonight and get the charcoal rack out and not go with a full live fire cook. It was the first time with this set-up and it went well (other than using cheap briquettes that my folks left from one of their visits).
Started with 2 New Zealand boneless legs of lamb we picked up from Sam’s club. They looked good bundled up, but these legs were born to run so we set them free and opened them up.
Made a wet rub of chopped garlic, oregano, lemon and orange zest, salt, pepper, lemon juice and olive oil. Slathered all over and let it sit while the coals get perfect, added 2 sticks of oak for a nice smoke.
For the grilled cauliflower, did a 5 minute blanch in salted water then added a harissa honey sauce right before we put everything o the grill. The harissa honey sauce was harissa paste, honey, oregano, salt, pepper, chili flakes, lemon juice and olive oil. Onto the grill, lamb was fat side down.
The lamb went for a good 60 - 70 minute cook. Pulled the cauliflower off around the 50 minute mark, a little disappointed it didn’t get a better char but it was cooked perfectly.
Off to slice, I admit that I didn’t let the lamb rest enough, but it was a perfect medium rare and the most tender lamb I have ever cooked. There was absolutely no resistance and the knife just glided through.
And the finished plate, served with a garlic parsley sauce. I have to say this was a great one, the lamb was perfect, but the sweet and spicy cauliflower really stood out. This one is going on the list.
Thanks for looking.
Decided to cheat a bit tonight and get the charcoal rack out and not go with a full live fire cook. It was the first time with this set-up and it went well (other than using cheap briquettes that my folks left from one of their visits).
Started with 2 New Zealand boneless legs of lamb we picked up from Sam’s club. They looked good bundled up, but these legs were born to run so we set them free and opened them up.
Made a wet rub of chopped garlic, oregano, lemon and orange zest, salt, pepper, lemon juice and olive oil. Slathered all over and let it sit while the coals get perfect, added 2 sticks of oak for a nice smoke.
For the grilled cauliflower, did a 5 minute blanch in salted water then added a harissa honey sauce right before we put everything o the grill. The harissa honey sauce was harissa paste, honey, oregano, salt, pepper, chili flakes, lemon juice and olive oil. Onto the grill, lamb was fat side down.
The lamb went for a good 60 - 70 minute cook. Pulled the cauliflower off around the 50 minute mark, a little disappointed it didn’t get a better char but it was cooked perfectly.
Off to slice, I admit that I didn’t let the lamb rest enough, but it was a perfect medium rare and the most tender lamb I have ever cooked. There was absolutely no resistance and the knife just glided through.
And the finished plate, served with a garlic parsley sauce. I have to say this was a great one, the lamb was perfect, but the sweet and spicy cauliflower really stood out. This one is going on the list.
Thanks for looking.
