Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
First lamb cook
wkygriller
Posts: 408
First rack of lamb that I have ever tried to cook. It turned out great. Thanks RichardFL for the tips, but I had to go indirect due to the sparking lump (guess it was damp).
My favorite side salad of all time.
On the large with prosciutto wrapped asparagus. Seasoned the lamb with Red eye express and let it sit in the fridge for 9 hours
The wife normally has to have mint jelly on her's, but tonight the lid never came off the jar.
Will be doing these again
My favorite side salad of all time.
On the large with prosciutto wrapped asparagus. Seasoned the lamb with Red eye express and let it sit in the fridge for 9 hours
The wife normally has to have mint jelly on her's, but tonight the lid never came off the jar.
Will be doing these again
Comments
-
Nice color. The lamb looks perfect!
-
everything looks awesome!
can you tell us about the salad. i'd like to give that a try. -
The salad is a simple caprese. Fresh tomato, buffalo mozzarella, basile topped with EVOO and cracked pepper.
-
They sure look good...I'm partial to mint jelly with my lamb as well.
-
Congrats on your lamb cook Richard. You got me on this cook I never have done it before. I have ate it done at eggtoberfest and cooked by LC but, I will have to work on Cindy and lamb before we do the cook here at home.
-
wkygriller wrote:The salad is a simple caprese. Fresh tomato, buffalo mozzarella, basile topped with EVOO and cracked pepper.
i thought that was basil, but it's a lot larger and prettier than what i see around here. -
Bad spelling..too many Smithwick's :huh:. I have the basil growing in a pot on the front porch.
-
Thanks Tim,
She has never ordered lamb when ate eat out, but always wanted a bite of mine. :ermm: Now she is sold!! I will say this about lamb...If it's not cooked right or it is a cheap grade of lamb it will taste very gamey (sp). -
Looks great.SORRY WE Missed dinner.NOW you cooked
-
Richard,
Love that menu! I got some baby bocconcini on Saturday and had the same salad.
SteveSteve
Caledon, ON
-
Steve,
I have never had or even seen bocconcini before. Is this a Canadian thing or something I have over looked in the cheese section? -
Richard,
It is like mozzerella but small and very little salt. It was originally made with milk from water buffaloes. I think they use cow's milk and buffalo milk now. Don't believe it is Canadian Italian but not sure.
SteveSteve
Caledon, ON
-
Now that was a very special dinner. It looks great. I love lamb!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
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum