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Prepping the leg of lamb

RGBHVRGBHV Posts: 1,317
edited 1:58PM in EggHead Forum
I responded to draiggoch's post yesterday about lamb thinking that I had some pics and could share my wife's recipe for leg of lamb on the egg.

Here's some pics for your reference:

inserting some slivers of garlic into the leg of lamb.
DSC02560.jpg
no need to spare the garlic - add some more. DSC02561.jpg

pour some EVOO into a container and add some fresh herbs. (in this case rosemary and oregano)
DSC02562.jpg
add some red wine
DSC02564.jpg

add some meat, some onion, some more EVOO, some more garlic, some more red wine until the lamb is completely submerged.
DSC02568.jpg
add some more fresh herbs, cover and place into the fridge overnight.
DSC02570.jpg

More picks tomorrow when were ready to cook.

Michael

Comments

  • Little StevenLittle Steven Posts: 27,973
    Well that was a tease! What temp do you use?

    Sreve

    Steve 

    Caledon, ON

     

  • nice marinade
    perfect container! Tupperware?
  • RGBHVRGBHV Posts: 1,317
    In my greatest Scottish accent, we do it at 350 degrees indirect with a pan of red wine beneath it (and in the cook) as required.

    Michael
  • RGBHVRGBHV Posts: 1,317
    My wife got the Tupperware container for bread but it works so well when marinating a leg of lamb (bone in or boneless).

    Michael
  • Little StevenLittle Steven Posts: 27,973
    I'm doing racks tonight. Had Easter yesterday. Thankfully I did a beef roast. MIL couldn't get a ham so she bought two if those processed Schnieder's ones :sick: Happy Easter

    Steve 

    Caledon, ON

     

  • Austin  EggheadAustin Egghead Posts: 3,544
    Thanks for sharing the recipe. I am not a big lamb fan (hubby and kids are) but I might borrow your wife's recipe the next time the kids are down. Is the red wine sweet or dry and can it marinate longer than overnight?
    Can't wait to see tomorrows result.
    Large, small and mini SW Austin
  • cookn bikercookn biker Posts: 13,407
    Michael, Nice marinade. That will be great!
    Congrats to Liam, let him know.
    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
  • RGBHVRGBHV Posts: 1,317
    We've got several people coming over tomorrow so we're going to put on a leg of lamb and nice roast beast.

    Happy Easter to you guys too!

    Michael
  • RGBHVRGBHV Posts: 1,317
    Hi Joan:

    I wasn't a big fan of lamb either but my wife won me over with this. I think she mostly uses dry wines (I've seen her use merlot and shiraz, but I've seen her use a cheap table wine too).

    We've prepared it after breakfast and cooked the lamb for dinner the next day. (I guess as long as 30+ hours) The longer, the more intense the flavour.

    Michael
  • RGBHVRGBHV Posts: 1,317
    Thanks Molly -

    Liam is so proud of meeting Cheryl Bernard and I was so happy to see him wearing the silver medal. Maybe one day he can have his own.

    Michael
  • Little StevenLittle Steven Posts: 27,973
    Penalty flag for the superfluous U right there

    Steve 

    Caledon, ON

     

  • RGBHVRGBHV Posts: 1,317
    Do over.

    Dry,

    more = better

    MOS
  • Great shape!
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