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Update: Boneless Leg Of Lamb
Posted on 7/25/20 at 12:33 pm
Posted on 7/25/20 at 12:33 pm
I did a search and nothing popped up. Has anyone tried to smoke a leg of lamb or cook it in the oven? I’ve cooked a lot of racks of lamb in my life both in the oven and on the grill but I've never tried a boneless leg of lamb. I have a lot of fresh herbs growing in one of flower beds out back. I have plenty of rosemary, thyme, parsley, basil, Thai basil, chives. I guess the only thing I don’t have is mint. Appears I could take some garlic, herbs, olive oil and blend them together and go many directions on flavor profile. Any good advice I would greatly appreciate.
Turned out great. Olive oil, fresh rosemary and thyme, garlic, salt, pepper. Smoked at 300 degrees until internal temp read 140 degrees.
Well, I used to post pictures. I can’t seem to figure out how to work this new phone.
Turned out great. Olive oil, fresh rosemary and thyme, garlic, salt, pepper. Smoked at 300 degrees until internal temp read 140 degrees.
Well, I used to post pictures. I can’t seem to figure out how to work this new phone.
This post was edited on 8/1/20 at 10:46 pm
4
Posted on 7/25/20 at 12:40 pm to Earthquake 88
You can make a really good curry in pressure cooker. I like goat but you can use same recipe for lamb.
Marinate lamb with salt, turmeric, chili powder, ginger, garlic and lime.
Sauté onion. When translucent, add ginger garlic. After the aroma is gone, add tomato purée with turmeric, chili powder, correander powder. After a bit, add the marinated goat. Let it cook for a bit. The goat will release water. Now add water and close the pressure cooker.
Let the pressure cooker do the job.
If you have the ingredients, add Garam masala and shredded coconut after the pressure is released. Simmer for 10 mins on low heat to get nice thick gray
Marinate lamb with salt, turmeric, chili powder, ginger, garlic and lime.
Sauté onion. When translucent, add ginger garlic. After the aroma is gone, add tomato purée with turmeric, chili powder, correander powder. After a bit, add the marinated goat. Let it cook for a bit. The goat will release water. Now add water and close the pressure cooker.
Let the pressure cooker do the job.
If you have the ingredients, add Garam masala and shredded coconut after the pressure is released. Simmer for 10 mins on low heat to get nice thick gray
This post was edited on 7/25/20 at 1:49 pm
Posted on 7/25/20 at 2:43 pm to Earthquake 88
Best bet is to make a curry with nice chunky lamb pieces, as suggested in the post above mine. If you like spicy curries, I suggest Lamb Vindaloo. Can find enough recipes online.
Can also do grilled lamb skewers with bell peppers,onions, mushrooms, cherry tomatoes and nice home made Italian marinade with the herb bounty from your garden. Will go great by itself or with toasted pita bread.
ETA: Can also use any packaged McCormick seasoning of choice to marinade the lamb for the skewers, add some olive oil, fresh garlic and lemon juice to packet for extra flavor. Use your herbs to make a pesto to go with the pita and the grilled skewers.
Can also do grilled lamb skewers with bell peppers,onions, mushrooms, cherry tomatoes and nice home made Italian marinade with the herb bounty from your garden. Will go great by itself or with toasted pita bread.
ETA: Can also use any packaged McCormick seasoning of choice to marinade the lamb for the skewers, add some olive oil, fresh garlic and lemon juice to packet for extra flavor. Use your herbs to make a pesto to go with the pita and the grilled skewers.
This post was edited on 7/25/20 at 2:48 pm
Posted on 7/25/20 at 3:11 pm to Earthquake 88
I smoked one before. Boneless leg of lamb from Costco.
Mixed olive oil, herbs, garlic, and Cavenders Greek seasoning. Rubbed all over and in the cracks. Rolled it back up. Smoked at 235-250sh. Came out very good.
Few chunks of oak on top of the coals
Next I will probably go hotter temp. Maybe 275-300
Mixed olive oil, herbs, garlic, and Cavenders Greek seasoning. Rubbed all over and in the cracks. Rolled it back up. Smoked at 235-250sh. Came out very good.
Few chunks of oak on top of the coals
Next I will probably go hotter temp. Maybe 275-300
This post was edited on 7/25/20 at 3:29 pm
Posted on 7/25/20 at 7:24 pm to Earthquake 88
It has been my experience that oak is the only suitable wood and/ or charcoal for cooking lamb.
Traditional flavored woods like hickory & mesquite have flavors that do not work well with lamb.
I have not used maple or any fruit woods so I cannot comment about their application but, I think lamb has too unique of a flavor to mess around with cherry and apple chips.
Traditional flavored woods like hickory & mesquite have flavors that do not work well with lamb.
I have not used maple or any fruit woods so I cannot comment about their application but, I think lamb has too unique of a flavor to mess around with cherry and apple chips.
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