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Started By
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Easter lamb?
Posted on 4/15/17 at 3:50 pm
Posted on 4/15/17 at 3:50 pm
Anyone cooking some lamb tomorrow? What do you have and how are you cooking it? Roasted? Grilled? Sous vide? With or without a marinade?
I've got a boneless leg of lamb I'm leaning toward doing sous vide, but the cook times are all over from Kenji's "max 6 hours" to others saying 24 hours.
I've got a boneless leg of lamb I'm leaning toward doing sous vide, but the cook times are all over from Kenji's "max 6 hours" to others saying 24 hours.
5
Posted on 4/15/17 at 4:37 pm to Parrish
We are doing a leg on the rotisserie. Can't wait.
Posted on 4/15/17 at 5:11 pm to Parrish
I’ve cooked the deboned legs from Sam’s on the Weber kettle with and w/o rotisserie. Both good.
Here is the basic approach I use.
Start the night before with a paste of oregano, mint, garlic, salt, pepper, onion powder, olive oil, and lemon juice.
Slather paste inside the deboned leg, roll it, and tie it up tight with cooking twine. Rub the outside with more of the paste, and put it in a zip-lock bag overnight.
Put lit charcoal briquets in the Weber trays/holders on either side of grill, with a drip pan in the center.
Put the lamb in the center and close her up.
I like to cook to 130, which can take only 1 to 1.5 hours if you fill those trays with lit charcoal. It will get up to 500 or so during the cook. Rest.
Slice and serve on flatbread, with tzatziki, mint, lettuce, tomato, and onion.
Here is the basic approach I use.
Start the night before with a paste of oregano, mint, garlic, salt, pepper, onion powder, olive oil, and lemon juice.
Slather paste inside the deboned leg, roll it, and tie it up tight with cooking twine. Rub the outside with more of the paste, and put it in a zip-lock bag overnight.
Put lit charcoal briquets in the Weber trays/holders on either side of grill, with a drip pan in the center.
Put the lamb in the center and close her up.
I like to cook to 130, which can take only 1 to 1.5 hours if you fill those trays with lit charcoal. It will get up to 500 or so during the cook. Rest.
Slice and serve on flatbread, with tzatziki, mint, lettuce, tomato, and onion.
Posted on 4/15/17 at 8:24 pm to Twenty 49
Lamb chops+S&P+quick sear in EVOO=winning.
Posted on 4/15/17 at 8:33 pm to Parrish
Gonna do sous vide lamb rib rack from Costco.
Posted on 4/15/17 at 8:39 pm to Parrish
Braising mine. Marcella Hazan's version. Cubed leg of lamb browned in lard, seasoned with salt, pepper, rosemary and sage then braised with a good hit of vinegar and a small bit of garlic.
Posted on 4/15/17 at 8:44 pm to busbeepbeep
quote:
Gonna do sous vide lamb rib rack from Costco.
I hope you started it back in mid January
Posted on 4/15/17 at 9:27 pm to jlnoles79
Started before I was born, got the blow torch ready
Posted on 4/15/17 at 9:37 pm to busbeepbeep
Don't forget ice to shock the water.
Posted on 4/15/17 at 9:52 pm to busbeepbeep
Now that's being prepared 
Posted on 4/15/17 at 10:24 pm to jlnoles79
I'm cooking a turkey, FIL is bringing a Lamb.
Posted on 4/15/17 at 10:25 pm to Parrish
quote:
sous vide
Is this for Easter 2018?
Posted on 4/15/17 at 11:04 pm to Tiger Ryno
My dad is bringing lamb tbones over. Putting them on my pit at 500 degrees for a couple minute each side. I'm excited.
Posted on 4/16/17 at 8:49 am to Tiger Ryno
I love the sous vide jokes.
Honestly, I got a great deal on a Sansaire unit over a year ago and never opened it.
Today will be first time. Guess I'm following the serious eats recipe/method unless anyone has a better idea.
Honestly, I got a great deal on a Sansaire unit over a year ago and never opened it.
Today will be first time. Guess I'm following the serious eats recipe/method unless anyone has a better idea.
Posted on 4/16/17 at 1:37 pm to busbeepbeep
Here goes nothing. Luckily this isn't the centerpiece of today's meal so no worries if I ruin it.
This post was edited on 4/16/17 at 2:30 pm
Posted on 4/16/17 at 4:56 pm to busbeepbeep
Posted on 4/16/17 at 5:04 pm to busbeepbeep
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