My First time...

[backyardchef]

Cooking boneless leg of lamb.....

Injected it with some juice, broth, wooster and some spices. Cooked it over the coals until it hit 160 internal. Cowboy lump (sux! Small pieces...) and hickory chunks.

It was American Lamb so slightly milder in flavor. Folks went nutty.....May have to experiment with this some more....

 

[HeSmellsLikeSmoke]

That really looks great Matt. Can you elaborate a bit on just how you cooked it over the coals? I have been meaning to try some lamb.

 

[Oldbob]

That Looks Great!! Never been a fan of Lamb...but that looks Tasty!!

 

[ZBQ]

Looks nice and moist. Very appetizing.:-D

 

[itschris]

I"m a huge fan of lamb. I'd love to have some more details on your process... especially the injection you used.

It looks like it came out perfect.

 

[backyardchef]

Thanks, guys!

Jim, Large Marge has a chargrill on the tongue of the trailer that has an ash pan that can be set for direct grilling just a few inches below the food, or at the lowest setting which is a foot or two below the food, which is where I had it set (the lower setting). It was maybe 250 or so, I didn't have a thermo on the grate.

Chris, the injection was approx. equal parts chicken broth and apple juice with some healthy dashes of Wooster and some garlic powder and I forget what else. I think I injected it in 4 sites or so.

The pork was injected, too, but I wound up taking it to about 145, which was higher than I would've liked. It were tasty, too, and not too dry....

 

[eatmyque]

Looks good.

 

[RichardF]

Looks good - Any reason you took it to 160*, and not to med-rare for lamb?

 

[backyardchef]

Looks good - Any reason you took it to 160*, and not to med-rare for lamb?

Requests from the eaters.....I don't eat much lamb and have never really cooked it, so who was I to argue? They were thrilled, but I think next time I will take it off a littler sooner.....

 

[swamprb]

That looks really nice Matt! A guy at work raves about the New Zealand Lamb he gets from British Columbia, and he cooks it all on a grill. I may have to take him up on his offer to get some the next time he heads North, EH!

Brian

 

[Greendriver]

Looks good - Any reason you took it to 160*, and not to med-rare for lamb?

That's what I was thinking too. Lamb is just like beef if you cook it to that temp.

 

[RichardF]

Requests from the eaters.....I don't eat much lamb and have never really cooked it, so who was I to argue? They were thrilled, but I think next time I will take it off a littler sooner.....

You gotta give'em what they want, unless of course it's tuna, and then if they want it over medium rare, they ain't gett'n it from me.

 

[Rusty_Barton]

I mentioned this recipe in another thread about lamb.

About 10 years ago the San Jose Mercury news printed a burgundy wine marinade recipe for lamb shish kebabs that is killer.

Grilled Lamb Shish Kebab

4 pounds boned leg of lamb cut into 2-inch cubes

Marinade:
4 medium onions (minced)
1/2 cup chopped fresh parsley
4 teaspoons black pepper
4 teaspoons salt
2 cloves garlic, crushed
2 cups burgundy wine

Mix marinade ingredients and marinate lamb cubes for 24 hours.
Thread meat on to skewers. Grill over hot coals for about 20 minutes.

Allow 1 pound of boned leg of lamb per person.

Serves 4.

 

[backyardchef]

I mentioned this recipe in another thread about lamb.

About 10 years ago the San Jose Mercury news printed a burgundy wine marinade recipe for lamb shish kebabs that is killer.

Grilled Lamb Shish Kebab

4 pounds boned leg of lamb cut into 2-inch cubes

Marinade:
4 medium onions (minced)
1/2 cup chopped fresh parsley
4 teaspoons black pepper
4 teaspoons salt
2 cloves garlic, crushed
2 cups burgundy wine

Mix marinade ingredients and marinate lamb cubes for 24 hours.
Thread meat on to skewers. Grill over hot coals for about 20 minutes.

Allow 1 pound of boned leg of lamb per person.

Serves 4.

Sounds good, Rusty! I'll have to remember to try that next time. I wish there would have been a little time to marinate this last one, but it was kind of last minute...:roll:

 

[SmokeInDaEye]

Nothing better than grilled lamb. Looking good Yackbardchef.

 

[seth711]

Lamb.... oh how I love you....

Since we are on the topic I will post our twisted version of gyros. Always a hit!

Porkrastinators Pit Roasted Gyros

1 Boneless Leg of lamb Aprox 5 pounds
5 cloves of garlic, minced
1 handful of fresh oregano, chopped
4 sprigs of fresh rosemary
Juice of 2-3 lemons
1/2 Cup Extra-Virgin Olive Oil
1 TBS Dijon mustard
Salt
Pepper

Unroll the boneless leg of lame and begin scoring it vertically starting at one end to further open up the leg and expose more meat. Season both sides with salt and pepper. Take remaining ingredients and place into a bowl except the olive oil. Start whisking briskly and start drizzling olive oil in to make the emulsion. Rub the leg down with the seasoned oil mixture. Roll up leg and tie with butchers twine.

Roast on the pit at 300-350 until internal temperature reaches 145-150 then pull and rest, tented in foil for 20 minutes. Slice the leg into strips. Slice some onions and tomatoes and serve on pita bread with the homemade Tzatziki recipe. (Follows)

Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
2-3 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the yogurt in coffee filter, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a coffee filter and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros.