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Easter Sunday Lamb
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RGBHV
Posts: 1,318
As a follow up to my earlier post, here are the pics. One of my guests got the photos while I was slicing - I'll post once I receive them.
in the marinade after 24 hours...
on the grill at 350...
almost ready...
you get the idea (sorry you'll have to imagine the finished product as I don't have the sliced pics yet)
Thanks for watching.
Michael
in the marinade after 24 hours...
on the grill at 350...
almost ready...
you get the idea (sorry you'll have to imagine the finished product as I don't have the sliced pics yet)
Thanks for watching.
Michael
Comments
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Killer color on that Michael!! Nice.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 -
It looks like red wine was involved. In the marinade, I mean. Pretty!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Michael, what a beautiful Easter lamb roast!
Gorgeous mahogany color.
I would sure like to see pics of the sliced lamb. -
Thanks Molly.
Anke's been doing this recipe (or a variation of this recipe) for years. Every year it just seems to get better!
Michael -
LOL - I believe that red wine was involved for the marinade and the cook.
Michael -
Hi Rebecca.
I love the colour of the roast throughout the entire process.
I too am looking forward to the sliced pics. The first time I sliced one of these. I thought it had a beautiful smoke ring. Ha Ha!
Michael -
-
Lamb Sliced...
Michael -
Really looks good
Bookmarked! The next time the kids are down they will be in for a treat! Large, small and mini now Egging in Rowlett Tx -
Michael, the colour is amazing, bet it tasted good too. btw, love the way you poked the thermapen through an existing garlic 'hole' thus avoiding a new puncture to the masterpiece.
Garycanuckland
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