Egging Lamb ..

I only got my egg just before Christmas. I haven't cooked any large lamb pieces in it yet. Just some lamb sausage sunday. I do love lamb and will be interested in the replies. Have you tried tandoori style with a yogurt/curry spice marinade?

Welcome to the forum and the wonderful world of Egging.
Go to the recipe section and type 'lamb' and you will find several excellent recipes.

Again, welcome

I saw your post and got all excited thinking - have I've got some great pics for you. I searched my computer and photobucket and I'm sorry to say that I don't have any great pics for you. I'll have to rectify that this weekend.

My wife has a great recipe for a leg of lamb. (bone in or boneless - doesn't matter) season the lamb - she uses pressed garlic cloves, a little salt, a little fresh ground pepper, some fresh herbs (in particular rosemary). Make a couple pockets in the leg and insert some slivers of garlic to taste and place some sliced onions on top - I'm sure you could use whatever spices you feel most comfortable with.

She then pours olive oil over the prepared leg followed by a red wine until the entire leg is submerged. She places the leg in the fridge overnight (or until we're ready to cook) and then we place the leg on the egg.

We cook it like a regular roast, 350 degrees, legs up and a tray of the left over red wine marinade under the grill.

It always comes out beautiful. When you cut into it, there's a nice burgundy ring around the outside. (not a smoke ring - a wine ring).

I hope you get a chance to try and report back. If you don't I know we're going to make it on Sunday so I'll post some pics. (and hopefully pay enough attention to provide more details.)

Good luck!

Michael

I like to start lamb shanks on the Egg



and then finish by braising them.







I have never cooked leg of lamb, because my wife is not all that fond of it, but I cannot imagine it not being good wonderful.

At Eggtoberfest 2008 I cooked a Tandoori boneless leg of lamb that was very tasty. If you like Indian spices I could look this one up for you. It involved rubbing the leg with yogurt after applying a rub that had about every "C" spice you can think of: cinnamon, cardamom, cumin, cilantro, coriander, clove, etc. etc.

Okay here is one by Guy Fiero meant for a grill

Lamb Shoulder Tandoori with Green Beans

http://www.foodnetwork.com/recipes/guy-fieri/grilled-tandoori-yogurt-marinated-lamb-shoulder-with-grilled-onions-and-green-beans-recipe/index.html

It does have ghee in it and I'll throw in how I make ghee.

Take one pound of unsalted butter, cultured if available. Place in a ceramic or glass casserole dish. Bake at 350F for one hour. Strain through a paper coffee filter into a glass container and discard the filter with the solid bits. After it cools to room temperature place a lid on it. The ghee can be stored in a dark cabinet without refrigeration if a perfectly clean and dry spoon is used to scoop out the ghee at every use. I use disposable plastic spoons.

Or just buy it in ethnic grocery stores. It is great for high temperature frying.

I go really simple, doing bone in leg this weekend, low and slow is for tough meats, lamb is tender. I do a hot cook at 375 to 400 indirect. Seasoning depends on my mood, sometimes DP rub, sometimes pocket garlic, sometimes I cut a grid pattern in the fat/skin and lay herbs in there. Easy baste is frozen orange juice concentrate (in the can) and frozen apple juice concentrate thawed and mixed no water added makes it stick, old recipe from the Galloping Gourmet.

here is a tip, I go to a Halal store and get fresh killed lamb instead of the frozen stuff from New Zealand. I will pick one up tonight that was killed yesterday morning.

Screamin' Eagle,

I assume you haven't tried a tender cut low and slow? I have a beef rib roast on now at 230*. Low and slow leg of lamb is the bomb.

Steve

There is a lady farmer I know who sells goat at our weekly farmers market. Great stuff!