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edited November -1
I just bought myself a medium egg and read through the manual including recipes but there is little reference to lamb. As I am an egg "virgin" any suggestions would be a large help.
Cheers from Vancouver
tourdelance,[p]The folks here told me to throw away the manual so can't help there. I did however succeed with Alton Browns recipe from his silence of the Lambs show. You have to adjust it a little but it worked for me.[p]Regards,
Here's a link[p]Jester
tourdelance,[p]Hey Vancover, nice to see 'ya here. Here is another choice;[p]Butterflied Leg of Lamb[p]Ingredients:
1 leg of lamb, 5 to 6 lb., trimmed of fat, boned and butterflied
7 large garlic cloves
Coarse salt and freshly ground pepper, to taste
1 bottle full-bodied red wine
9 oil-packed sun-dried tomatoes, drained
1/2 cup pitted oil-cured olives, plus extra for garnish
2 Tbs. herbes de Provence
2 tsp. freshly ground pepper
1 to 2 tsp. olive oil, or as needed
Chopped fresh flat-leaf parsley[p]Directions[p]Make 15 to 20 small slits at regular intervals in the butterflied lamb. Sliver 2 of the garlic cloves and insert into the slits. Season the meat with salt and pepper. Place the lamb in a large lock-top plastic bag or a nonaluminum dish and add 2 cups of the wine. Seal the bag securely or cover the dish. Refrigerate for at least 3 hours or for up to 3 days, turning occasionally. Bring the lamb to room temperature before roasting.[p]On a cutting board, place the remaining 5 garlic cloves, sprinkle with a few pinches of coarse salt, then chop. Add the sun-dried tomatoes, 1/2 cup olives, herbes de Provence and the 2 tsp. pepper and continue to chop to form a coarse paste.[p]Preheat to 450°F. Remove the lamb from the marinade and lay it flat, cut side up. Pour the marinade into a small saucepan, bring to a boil and remove from the heat. Evenly spread the tomato-olive paste over the meat. Roll up the lamb and tie securely with kitchen string at intervals of 2 to 3 inches.[p]In a roasting pan over high heat, warm enough olive oil to form a film on the pan bottom. Add the lamb and brown on all sides, 5 to 6 minutes total. Transfer to the oven (read BGE) and roast for 15 minutes. Reduce the temperature to 350°F and continue to roast, basting every 10 to 15 minutes with the reserved marinade, until an instant-read (or inserted Polder/RediCheck) thermometer inserted into the thickest part of the meat registers 125° to 130°F for very rare to medium-rare, about 45 minutes. Alternatively, cut into the meat with a sharp knife; it should be pink or done to your liking. Transfer to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before carving.[p]Meanwhile, place the roasting pan over high heat. Add 1 cup of the wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Bring to a boil and boil until reduced by half, 5 to 8 minutes. Spoon off the fat from the pan juices, then strain through a fine-mesh sieve into a warmed sauceboat.[p]Snip the strings and carve the lamb across the grain into thin slices. Arrange on a warmed platter, sprinkle with chopped parsley and garnish with the olives. Pass the pan juices at the table. Serves 8 to 10.[p]Adapted from Williams-Sonoma Lifestyles Series,Everyday Roasting,by Janeen Sarlin (Time-Life Books, 1998).
-or-[p]Rosemary-Roasted Leg of Lamb with Balsamic Sauce[p]Marinating the lamb for an extended period of time will help tenderize the meat while infusing it with more flavor. The marinade also creates a delicious exterior on the lamb after roasting.[p]Ingredients:[p]1 Tbs. kosher salt
2 tsp. freshly ground pepper
3 Tbs. finely chopped fresh rosemary
2 garlic cloves, minced
Finely grated zest of 1 lemon
1 Tbs. olive oil
1 boneless leg of lamb, 7 to 8 lb., rolled and tied with kitchen string
1/2 cup water
2 shallots, finely minced
1/2 cup Leonardi infused balsamic vinegar
2 cups unsalted chicken broth[p]Directions[p]In a small bowl, combine the salt, pepper, rosemary, garlic, lemon zest and olive oil and stir until blended. Coat the lamb evenly with the rosemary mixture, wrap tightly with plastic wrap, and refrigerate for at least 2 hours or as long as overnight.[p]Position a rack in the lower third of an oven and preheat to 450°F. Let the lamb stand at room temperature for 45 minutes to 1 hour.[p]Set the lamb on a rack in a roasting pan and roast for 15 minutes. Using a pair of large tongs, turn the lamb over, add the water to the pan and roast for 15 minutes more. Reduce the heat to 350°F. Continue roasting, turning the lamb every 20 minutes, until an instant-read thermometer inserted into the center of the meat registers 125° to 130°F for very rare to medium-rare, about 1 hour more, or until done to your liking.[p]Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving.[p]Meanwhile, pour any juices from the pan into a bowl. Skim off the fat, reserving 2 Tbs., and set the pan over medium-high heat. Add the reserved fat and the shallots and cook, stirring to scrape up any browned bits stuck to the bottom of the pan, until the shallots are tender, 2 to 3 minutes. Add the vinegar and cook, stirring, until it is nearly evaporated, 1 to 2 minutes more. Add the broth, bring to a boil and cook, stirring, until the liquid is reduced by half, 3 to 4 minutes more. Transfer the sauce to a warmed sauceboat.[p]Carve the lamb into thin slices and transfer to a warmed serving platter. Pass the sauce alongside. Serves 10.[p]Williams-Sonoma Kitchen.
tourdelance, there are a couple of recipes for lamb on both the Submitted Recipes and the recgular recipe section. Here's teh link to the regular section.
tourdelance,[p]Almost all of these suggestions are for boneless butterflied leg, and that is not an accident. I have tried bone-in "low and slow," but butterflied boneless is way better.[p]Simple recipe -- marinate a few hours. Get the Egg up to 350, with a few wood chunks. Toss that butterfly on there -- 12 min per side till it is 135 internal. Take it off -- wrap it in foil -- let it rest 10 min. No kidding. [p]Slice across the grain. Have some hot french bread handy to mop up the juice. Eat it at the kitchen counter because you just can't wait.
The Naked Whiz
You might like to try this for Sunday dinner!
Macadamia Crusted Rack Of Lamb
The Naked Whiz
Try this boneless recipe, it's really great!
Leg of Lamb
This link has some good recipes. I did the leg of lamb with southwestern marinade and it was excellent.[p]
Roast Lamb with Mint-Apple Couscous[p]The natural sweetness of new-season roast lamb is unique. Here it is served with a much lighter and more [p]refreshing alternative to roast potatoes: a warm, tangy couscous salad flecked with diced apple, green beans [p]and peas, bathed in a minty lemon dressing.[p]Ingredients:[p]For the marinade:
1 cup dry white wine
1 onion, roughly chopped
3 garlic cloves, chopped
2 Tbs. firmly packed light brown sugar
2 bay leaves
1 tsp. peppercorns[p]1 leg of lamb, about 4 lb.
1 Tbs. olive oil[p]For the mint-apple couscous:
2 cups couscous
4 cups boiling water
5 oz. green beans, thinly sliced
2 cups frozen peas
4 Tbs. olive oil
Finely grated zest and juice of 2 lemons
Salt and freshly ground pepper, to taste
2 red sweet apples, cored and diced
4 Tbs. chopped fresh mint leaves[p]For the garnish:
Fresh mint sprigs[p]Directions
To make the marinade, combine the wine, onion, garlic, brown sugar, bay leaves and peppercorns in a large plastic bag.[p]Rinse the lamb in cold water, pat dry with paper towels and prick with a fork. Add the lamb to the bag and seal well. Put it into a large, shallow container or oasting pan and refrigerate overnight.[p]Remove the lamb from the refrigerator, turn it over in the marinade and let stand at room temperature for 1 hour.[p]Preheat to 375°F.[p]Remove the lamb from the bag and put it in a roasting pan; reserve and refrigerate the marinade. Drizzle the lamb with the olive oil. Cook for 25 minutes per pound for medium plus an extra 25 minutes for well-done, spooning the meat juices over the lamb once or twice during cooking.[p]About 15 minutes before the lamb is done, make the mint-apple couscous. Put the couscous in a bowl and add [p]the boiling water. In a saucepan of boiling water, cook the green beans and peas for 4 minutes. In a bowl, mix together the olive oil, lemon zest and juice, salt and pepper and stir in the diced apple. Pour off any excess [p]water from the couscous, then stir in the green beans and peas and the apple mixture. Add the chopped mint and toss together.[p]Transfer the lamb to a carving board and cover with aluminum foil. Pour the juices from the roasting pan into a [p]saucepan, add the reserved marinade and boil for 3 minutes. Strain into a sauceboat to serve at the table. Slice [p]the lamb and arrange each serving on top of some couscous. Garnish with lemon wedges and mint sprigs. [p]Serves 6.[p]Note: For a summer version, serve with barbecued butterflied shoulder of lamb. If you are not feeding a crowd, reduce the size of the couscous salad and serve with broiled lamb chops or lamb kabobs.[p]Adapted from Easter: Food and Entertaining
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