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A little lamb.

Time for a leg of lamb on the egg.  Picked this up at the local farmer's market.  iPhone photos follow, so use your imagination a bit.

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Susan whipped this up while I was "tending the egg" out back enjoying a John Daly (lemonade, iced tea and Tito's vodka).

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Marinated for about two hours.

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Susan again, creating what would be the star of this meal (and leftover star the next day), Greek potatoes.  (We have no idea if this is an actual Greek recipe, but that's what we call 'em.)  

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On the egg.

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Rolling.

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Almost there.  Pulled it around 135-ish.

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Looked, smelled and tasted great.

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A little overdone (damn!), but it was still really good.  Ad we had leftovers to make gyros the next day with Tzatziki.

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The potatoes were very good.


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And a little salad as well.

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In conclusion, it was great fun and a nice meal.  We don't do lamb very often.  Next time I will shoot for a little less done, but I am still claiming success on this cook.  Thanks for looking and have fun everyone.

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I feel a whole lot more like I do now than I did when I got here.

Comments

  • damn dude, you could have called. Would it kill you to text a guy?????
    Keeping it Weird in the ATX
  • damn dude, you could have called. Would it kill you to text a guy?????
    yea seriously, I would have brought the wine. 
    Be careful, man! I've got a beverage here.
  • nolaeggheadnolaegghead Posts: 20,105
    Great pics.  I'm sure one of the members would be happy to bring the KY-mint-jelly (that's Kentucky mint jelly)  
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 20,105
    ...and I hope you didn't forget the horseradish sauce :D
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Wow man. You don't know me but would you mind if I moved in with you. I know you are friends with Cen-Tex but I am better looking and can drink him under the table. What temp did you cook the lamb at?

    Steve 

    Caledon, ON

     

  • Trevor...you are getting boring.

    Steve 

    Caledon, ON

     

  • so true. 
    Keeping it Weird in the ATX
  • Y'know he is a pretty smart guy. May not be him this time. Never seen him be so lame

     

    Steve 

    Caledon, ON

     

  • Wow what a spread.  Mary's little lamb was good eats.  Where did you get that?
    Large, small and mini SW Austin
  • @lakewade- what was that marinade for the lamb? How bout the taters? All looked good.


    Keeping it Weird in the ATX
  • Wow what a spread.  Mary's little lamb was good eats.  Where did you get that?
    He got it the lakeway farmer's market I'm pretty sure
    Keeping it Weird in the ATX
  • lakewadelakewade Posts: 379
    Wow what a spread.  Mary's little lamb was good eats.  Where did you get that?
    He got it the lakeway farmer's market I'm pretty sure
    Yes, that's correct.  Good stuff up there.

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    I feel a whole lot more like I do now than I did when I got here.
  • lakewadelakewade Posts: 379
    Wow man. You don't know me but would you mind if I moved in with you. I know you are friends with Cen-Tex but I am better looking and can drink him under the table. What temp did you cook the lamb at?
    Come on over man!  I cooked it at about 300 dome, indirect, with a drip pan full of beer and herbs.

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    I feel a whole lot more like I do now than I did when I got here.
  • lakewadelakewade Posts: 379
    damn dude, you could have called. Would it kill you to text a guy?????
    I think you were cooking tuna - this was Saturday night after we played golf and discussed Kawnnie (heart over i) Kitaen, among other scholarly topics.  I figured you had enough by that point.

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    I feel a whole lot more like I do now than I did when I got here.
  • lakewadelakewade Posts: 379
    @lakewade- what was that marinade for the lamb? How bout the taters? All looked good.


    Olive oil, garlic (lots), lemon juice, rosemary, oregano, salt, pepper...think that was it, but again I had just survived 18 holes and beers with you so there could have been anything in there.  Susan could reproduce the potato recipe for you though...will ask about that.  Those were winners.

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    I feel a whole lot more like I do now than I did when I got here.
  • R2Egg2QR2Egg2Q Posts: 1,652
    That's a great looking meal! Nice job by both of you.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • lakewade said:
    damn dude, you could have called. Would it kill you to text a guy?????
    I think you were cooking tuna - this was Saturday night after we played golf and discussed Kawnnie (heart over i) Kitaen, among other scholarly topics.  I figured you had enough by that point.

    nah, I got drunk(er) and ate at Flores. The tuna was a while ago- was just passing along the recipe.
    Keeping it Weird in the ATX
  • RzeancakRzeancak Posts: 181
    Nice, Nice,Nice  I know what I'm having this weekend.  We usually have lamb 5 times a month.
    A child can ask questions a wise man can't answer!!!
    Canada
    Large @ Small BGE 

  • lakewadelakewade Posts: 379
    @lakewade- what was that marinade for the lamb? How bout the taters? All looked good.


    From Susan:

    "Greek" potatoes:

    6-8 red potatoes
    small yellow onion
    4 cloves garlic
    fennel bulb and fronds
    fresh parsley 
    fresh oregano
    fresh thyme
    juice of 1-2 lemons
    olive oil
    kosher salt
    fresh ground pepper


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    I feel a whole lot more like I do now than I did when I got here.
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