SV Boneless Leg of Lamb - Nailed it.

nolaegghead · February 3

This is the way to do it. Best lamb yet.

Final product:

nolaegghead · February 3

Started off with boneless New Zealand lamb. Butterflied (small cut was all it took), seasoned, slapped it in a bag. Cooked 3 hours at 132 F.

nolaegghead · February 3

After three hours, threw it in some ice water for 15 minutes. The ice water reduces the outside temp, so I can add more heat without overcooking it. It's cooked to 132 F at this point - a perfect medium rare.

nolaegghead · February 3

Seared on the BGE - around 15 minutes at 500F.

nolaegghead · February 3

nolaegghead · February 3

Horseradish sauce - came out very delicious - the creme fraiche makes a much better sauce than regular sour cream or mayo.

Canugghead · February 3

^:)^

caliking · February 3

it sure does look like you nailed it. Great cook.

Mattman3969 · February 3

I am still full from supper but that looks excellent

nolaegghead · February 3

I've cooked a zillion legs of lamb - always have parts that are too rare, other parts overcooked, a gamey flavor, burnt, etc. This was really easy, and cooked just right all the way through, thick and thin. It looks rarer with the flash. Weird artifact of phood photography. ;)

smokesniffer · February 3

nolaegghead said:

That looks amazing

Solson005 · February 3

Looks awesome and a great cook during Super Gras! =D>

Dyal_SC · February 3

Looks soooo good!!!

SmokinBandit · February 3

That gave me meat wood!

nolaegghead · February 3

Solson005 said:

Looks awesome and a great cook during Super Gras! =D>

I know for a fact a few fellow eggers are seeing this insanity - Mardi Gras and Super Bowl overlapping.

The air is filled with planes, helicopters, and blimps. We're getting buzzed by low-flying planes every 15 minutes. The coast guard and police are zooming up and down the riverfront in high performance patrol boats. There's a heightened state of security in town, and they're making sure it's very visible.

We biked into downtown on Friday. Algiers/Canal ferry broke down, so we biked about a mile farther up river to the Gretna ferry, which goes to Canal also. Picked up some "Train Wrecks" from a Gretna bar while waiting for the ferry - they looked like 40 oz Big Gulps, but were strong enough to incapacitate my buddy by about 1PM.

We biked around the quarter, locked them up and went into a few street parties. Everyone on the planet is broadcasting around Jackson Square and Woldenberg Park.

Here are some pics.

Solson005 · February 3

I can only imagine the craziness. I know that all too well, a hand grenade and a monsoon from Port of Call did me in my first go around... I also had a time where a Purple Hooter from Lafitte's saved me from heat exhaustion 8-} I haven't made it down for Mardi Gras but used to goto Jazz Fest every year while one of my best friends went to UNO and years after. By far my favorite city for food, fun, and culture. Its been a couple years since I've gone but I think I'm going to try and make it back this year. Have fun this crazy season and feel free to post as much OT posts as you want!

nolaegghead · February 3

@Solson005
hahah, sounds like you appreciate the hedonism here like I do. Mrs B loves music, and she's been going to Jazz fest religiously since the late 70s (middle school). We get the Brass Pass every year and try to make every day on both weekends. Send me a PM next time you're in town and maybe we can share a brew.

IrishDevl · February 3

That looks great. Nice job my man.

Gezr · February 3

Doing it SV, did you have to cut back on the herbs going into the bag compared to what you would have used going straight to the grill?
Thanks.

Alton · February 3

Solson005 said:

Looks awesome and a great cook during Super Gras! =D>
There is no place on earth like NOLA!!! Thanks for posting from my HOMETOWN !!!
I know for a fact a few fellow eggers are seeing this insanity - Mardi Gras and Super Bowl overlapping.

The air is filled with planes, helicopters, and blimps. We're getting buzzed by low-flying planes every 15 minutes. The coast guard and police are zooming up and down the riverfront in high performance patrol boats. There's a heightened state of security in town, and they're making sure it's very visible.

We biked into downtown on Friday. Algiers/Canal ferry broke down, so we biked about a mile farther up river to the Gretna ferry, which goes to Canal also. Picked up some "Train Wrecks" from a Gretna bar while waiting for the ferry - they looked like 40 oz Big Gulps, but were strong enough to incapacitate my buddy by about 1PM.

We biked around the quarter, locked them up and went into a few street parties. Everyone on the planet is broadcasting around Jackson Square and Woldenberg Park.

Here are some pics.

Alton · February 3

There is no place on the earth like my home town, NOLA. She' the Grand Old Lady of the South!!! Thanks for posting the pics

Solson005 · February 3

Don't threaten me with a good time! [-X I will for sure!

AleBrewer · February 3

Lamb looks awesome! Enjoy the festivities today!

double · February 3

Lamb looks great! Hope there is some of the city left come Thursday when we get there!

Mickey · February 3

I don't eat lamb but would like to try that.

Ragtop99 · February 3

hapster said:

Damn!!! Looks great! Lamb is on my list. Wife doesn't like it... Too bad ;)

same here. I buy her a piece of fish when I make lamb for the rest of the family.

rustypotts · February 3

Nola.....How did you determine the 3hrs? Was it dependent on thickness, poundage, or what? And by the way..........did you get your HiFi rig running and how is it coming?

nolaegghead · February 6

rustypotts said:

Nola.....How did you determine the 3hrs? Was it dependent on thickness, poundage, or what? And by the way..........did you get your HiFi rig running and how is it coming?

It's all about thickness. I checked the temp at 3 hours and it was 132 through and through, so I pulled it off. And I was getting hungry.

Yep, rig is up and running :D I just finished the cart/table last night, need to somehow move that 300 pound monster in the house and put the gear on it.

JRWhitee · February 6

That looks real good!

billyray · February 6

@nolaegghead Did you decide to do the 3 hours instead of the 1 to 2 days the books call for , because you butterflied it so it would be more like the thickness of chops?

nolaegghead · February 6

@billyray I decided to treat it as a steak. Lamb leg is pretty tender and I wanted something for dinner that day. The problem I have with it is cooking it evenly to where we like it - MR. This was more like a hot-tub.

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SV Boneless Leg of Lamb - Nailed it.

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