Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

LC saved this one

BashBash Posts: 1,011
edited 9:27PM in EggHead Forum
I saw Michelle's post on the braised lamb shanks, and was planning to try that. Could not find shanks, but did find a whole leg of lamb. Emailed some questions to Michelle, and she said not to braise the whole leg, but roast it to 122 instead (whole leg would get tough). I had already cut it up, but followed her advice and roasted the 2 large pieces, saving the shank for a later cook.

Here was the lamb cut up. Roasted the two larger pieces.

08e03353.jpg

Here it was after resting:

ff7ed658.jpg

Cut up

831bf4c5.jpg

Plated

46d808a4.jpg

And with the saffron rice. Bread was missing a bite at that point :blush:

70ce5d5f.jpg

I really enjoyed the lamb. The wife and oldest daughter were just OK with it. Me and the oldest son loved it.

I still plan to do the braised lamb shanks. May do those Thursday, and put off turkey until Saturday. :laugh:

Thanks, LC!

Richard

Comments

  • Bash, your leg of lamb looks great!

    Perfectly done. :)
  • WoodbutcherWoodbutcher Posts: 1,004
    She certainly knows what she is talking about. The lamb looks delicious! Actually everything does.
  • fishlessmanfishlessman Posts: 17,522
    looks good, leg is best roasted to rare to med rare, after that it needs heavey spice, you did good
  • cookn bikercookn biker Posts: 13,407
    Looks juicy! What seasonings did you use?
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • FlaPoolmanFlaPoolman Posts: 11,670
    Looks great, I always thought I hated lamb,,, that was up until I met LC :laugh:
  • BashBash Posts: 1,011
    It was really tasty. Kept it simple and brushed with olive oil and used salt and pepper. Was very tasty.
  • BashBash Posts: 1,011
    Like I said - she saved mine! Very tasty. Still looking forward to the braised shanks. :)
Sign In or Register to comment.