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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 4:25 pm to Saskwatch
Agreed. I smoked two for Easter, one boneless and one bone-in. Wish I’d set a higher temp, thing they’d have had a better crust when they got to internal temperature. They tasted great. Used a Greek seasoning blend, granulated garlic and spiked with rosemary sprigs. Spritz with EVOO several times while smoking
Posted on 7/25/20 at 5:30 pm to glorymanutdtiger
Interesting idea on the curry. Didn’t think of that. After reading your post on goat it reminds me of this Jamaican restaurant I like off Hwy 65 in Mobile. I never knew exactly what they put in their goat dish but it sure sounds similar to what you are describing. I do have a pressure cooker.
Posted on 7/25/20 at 5:36 pm to Earthquake 88
If you have the one that whistles to let steam out, tough meat like goat, lamb, beef needs 5 whistles to make tender fall apart curry.
Next time I make goat curry, I will try to post recipe with pics. Olive tree international market on Coursey, Baton Rouge has great goat meat
Next time I make goat curry, I will try to post recipe with pics. Olive tree international market on Coursey, Baton Rouge has great goat meat
This post was edited on 7/25/20 at 5:39 pm
Posted on 7/25/20 at 5:40 pm to Saskwatch
I also bought mine at Costco. Thought I’d try something different. Sounds like you and ICanSeeFor4Miles thinks it needs to be smoked at a higher temperature. Seems like mine said it has a pop up timer.
This post was edited on 7/25/20 at 5:41 pm
Posted on 7/25/20 at 5:44 pm to glorymanutdtiger
Yes mine whistles out like you are talking about. I love that goat curry. Seems like the Jamaican place I go to serves it over rice or the rice is served to the side. The one they do is pretty spicy.
Posted on 7/25/20 at 6:24 pm to Earthquake 88
quote:
Sounds like you and ICanSeeFor4Miles thinks it needs to be smoked at a higher temperature
I would because I don't think it really needs the lower longer cook. I kept mine a little pink in the middle and felt the doneness was perfect. Really benefited from the smoke and charcoal. Felt it took some of the gameiness out of it. I like the lamb taste but might be more palatable to others eating it.
I encourage anyone who likes grilling and smoking to try it.
Posted on 7/25/20 at 7:23 pm to Saskwatch
quote:
I would because I don't think it really needs the lower longer cook. I kept mine a little pink in the middle and felt the doneness was perfect. Really benefited from the smoke and charcoal. Felt it took some of the gameiness out of it. I like the lamb taste but might be more palatable to others eating it.
Sounds like excellent advice. I love lamb, especially rack of lamb, but good gosh it’s expensive even on sale. I know rack of lamb is not a leg but I cook my lamb chops at 450 degrees to render the fat so I’m not surprised that a more hot and fast smoke is desirable for the leg of lamb. I prefer mine mid rare on those chops so pink as you described sounds about right on the leg. By chance do you remember a guesstimate on how long it took to smoke your leg? I think lamb is an acquired taste because most Americans don’t eat it. The gaminess doesn’t bother me one bit. However, I’ll heed your advice because my kids and wife would probably find it more palatable as you mentioned. I’ll smoke it tomorrow and I’m excited to try it.
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.
Posted on 7/25/20 at 7:45 pm to Earthquake 88
quote:
By chance do you remember a guesstimate on how long it took to smoke your leg?
Cant remember time but less than a rack of ribs. I think maybe 2.5-3hrs?
Posted on 7/25/20 at 7:58 pm to Earthquake 88
quote:
mine said it has a pop up timer
If so, then rip it or and trow it away. It's just some wax and a spring. The indicator pops up when the wax melts. They are very unreliable and you don't know what temperature it is calibrated for. Use a digital probe thermometer to determine when it is "done" instead.
Posted on 7/25/20 at 9:55 pm to BigDropper
quote:
It has been my experience that oak is the only suitable wood and/ or charcoal for cooking lamb.
Oak is what I’m going to use. I like the fruit woods on pork.
Posted on 7/25/20 at 10:01 pm to BigDropper
quote:
If so, then rip it or and trow it away. It's just some wax and a spring. The indicator pops up when the wax melts. They are very unreliable and you don't know what temperature it is calibrated for. Use a digital probe thermometer to determine when it is "done" instead.
That’s what I was thinking too. I have hundreds of dollars invested in meat probes and instant reading thermometers that I know are 99.5% accurate. Last time I used a pop up timer was on a Butterball turkey my employer gave to all of our employees. I tried it and my turkey breast was overdone.
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