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Lamb in Greek Marinade

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eenie meenie
eenie meenie Posts: 4,394
edited November -1 in EggHead Forum
Cooked a 2.5 lb little chunk of lamb leg smoked with some cherry wood. Roasted some red and golden beets and some rosemary new potatoes. I only had 1/2 a platesetter and I seared the lamb, then placed on platesetter half to roast / smoke at 400 to 450 degrees (did not have the time to wait for the temps to drop after the sear, as the natives were restless). Roasted to 135 internal and let it rest for about 15 minutes.

Some ingredients
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Marinade: EVOO, lemon juice, garlic, rosemary, Greek oregano, S&P
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On the egg: Golden & Red beets, lamb, rosemary potatoes
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Platter and salad with dried cherried, pine nuts, and goat cheese
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No pics of dessert but it was delicious, strawberries with balsamic vinegar.

Will need to try the Lebanese Zatar next time.
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Comments

  • Linda123
    Linda123 Posts: 67
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    never had roasted beets --have to try that !
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Very nice Rebbeca. You are wildly talented and a true lady. I would be proud to be your sous chef anytime.

    Michael
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  • eenie meenie
    eenie meenie Posts: 4,394
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    Linda, they are the easiest thing in the world to make. Apply a little olive oil and roast them until tender, then slide the skins off with a paper towel. You can add vinegarette, or horseradish, orange or whatever. These were served plain. Try to buy the smaller ones.
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  • eenie meenie
    eenie meenie Posts: 4,394
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    Thanks Michael, but what I really need is a dishwasher and scullery maid, lol.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Both of Dhuff's kids will perform well.

    Mike
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  • Little Chef
    Little Chef Posts: 4,725
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    Eenie Meenie....Great looking lamb and dinner!! Got to love dinner on the Egg!! Sure keeps kitchen clean up at a minumum too! :woohoo: Just finished putting a chunk of lamb in marinade myself for tomorrow. ;) Thanks for posting! Great pics! :)
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  • Bacchus
    Bacchus Posts: 6,019
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    Everything looks wonderful Rebecca.
    I could dip some bread in that madinade, YUM!
    I like the Lazy Susan!
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  • Mainegg
    Mainegg Posts: 7,787
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    looks like you made out well even with a broken setter LOL!! the only thing I want for in the kitchen is someone to clean my mess and do the dishes!!
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  • SSN686
    SSN686 Posts: 3,504
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    Morning Rebecca:

    Looks like a beautiful meal even with only half a platesetter!

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • eenie meenie
    eenie meenie Posts: 4,394
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    Thanks LC.......hope you went to bed at a decent time (although I would bet money you didn't :P ). I hope Bubba Tim finds the camera connection so we can see pics of your lamb.
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  • dhuffjr
    dhuffjr Posts: 3,182
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    Where is that market you got the lamb at? I'm remembering one on Linden.
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  • eenie meenie
    eenie meenie Posts: 4,394
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    Good Morning and Happy Easter Dennis, this was impulse buy from Dorothy Lane Market. I wasn't planning on preparing lamb this weekend.

    I get my middle eastern stuff at the market at 725 and Springboro (Southwest corner) or the one in the Breidenstraiter's shopping center on Patterson and Wilmington. The former gets their meat from suppliers in Detroit. I want to find out where Pasha's gets their lamb, as it is always so good.

    Hope you know Mike vounteered your kids to be my indentured servants, lol. Just what I've always wanted. Now that spring is here, we will have to get together for a barbie! I also need to speak to you about cooking on the small.
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  • eenie meenie
    eenie meenie Posts: 4,394
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    Jay, I could of used a tad more platesetter, but it worked out well with the 'new halfmoon'. May you and Kathy have a wonderful Easter!
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  • dhuffjr
    dhuffjr Posts: 3,182
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    Not a problem....as far as the servants go....they do a good job collecting the paycheck.....getting them to do the work is another story!

    Shoot me an email.
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  • eenie meenie
    eenie meenie Posts: 4,394
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    Hi Ron, I do so much Asian food that when I had my table made I requested the large lazy susan. It is 32 inches in diameter.

    Have a wonderful Easter! :)
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  • lowercasebill
    lowercasebill Posts: 5,218
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    wow... dispite the rocky start and the restless natives, that looks perfect.. i do hope the 'natives' realize how lucky they are !
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  • Woodbutcher
    Woodbutcher Posts: 1,017
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    Wow Rebecca! Nice pics and a great meal. I really have to make more lamb. All I've made is chops but I have to try a roast sometime.
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  • pattikake
    pattikake Posts: 1,175
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    oh my goodness that looks wonderful. I'm getting hungry. Nice Pics.

    Patti
    Wichita, KS
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  • Hoosier
    Hoosier Posts: 107
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    Beautiful pictures. Really enjoyed those
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  • Clay Q
    Clay Q Posts: 4,486
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    Wow, beautiful Easter dinner! I know how good it is because DianaQ's family is Greek and her Aunts taught us how to cook, he he he. Your lamb dinner is perfect.
    Happy Easter Rebecca! :cheer:
    P.S. I'm grilling marinated lamb today. And sorry to see the broken plate setter. I only use mine for baking these days as I've found the ceramic grill store's spider and drip pan to work just as well for indirect cooks and it's a lot lighter to lift in and out. ;)
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
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    Looks like you did a great job of it Rebecca

    Ross
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  • FlaPoolman
    FlaPoolman Posts: 11,677
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    Rebecca Looks like it worked out great for you. Be happy to cut that plate setter down for you just trace the shapes you want in pencil and send it down.
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  • EGGARY
    EGGARY Posts: 1,222
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    I bet it all tasted delicious. I like the idea of marinating the lamb the greek way, olive oil, lemon juice, lots of garlic, greek oregano, and salt and pepper.

    Your dessert was good too I bet. I like putting balsamic vinegar on Strawberries. I have heard of putting balsamic vinegar in a pot and let it simmer on the stove to reduce it and make it thicker and sweeter.

    Thanks for sharing.

    Gary
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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
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    Looked so good, I had to go into the kitchen and put my lamb leg under the same treatment :laugh: :woohoo:. Similar treatment, potatoes, artichokes instead of beets. I'll let you know how it turns out.

    Thanks for the inspiration.

    Doug
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,974
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    Rebecca, it looks wonderful. Why is your wine glass empty, girl?

    Faith
    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
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  • Beli
    Beli Posts: 10,751
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    Wowwwwwwwwwwwww Rebecca you woke up in a very serious mood indeed.. :laugh: :laugh: ..Que Delicia!!!!!!!!
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  • thirdeye
    thirdeye Posts: 7,428
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    That looks delicious. I'm doing a similar marinade on my lamb today.... my only adders to your Greek base were some Dijon and red pepper flakes.

    It's a toss up between rosemary potatoes, wild rice or another type or rice..... or risotto.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • mkc
    mkc Posts: 544
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    Doug in Eggmonton wrote:
    Looked so good, I had to go into the kitchen and put my lamb leg under the same treatment :laugh: :woohoo:. Similar treatment, potatoes, artichokes instead of beets. I'll let you know how it turns out.

    Thanks for the inspiration.

    Doug

    Add me to another who's going with your flavoring inspiration! I'm adding a tweak and leaving mine butterflied with more of a direct-grill cook.

    Tabbouleh as our side. Maybe some sliced cukes in Greek-style yogurt, too.

    Michelle
    Egging in Crossville, TN
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  • SoDakEgger
    SoDakEgger Posts: 122
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    Nice call on that Brunello, too.
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  • eenie meenie
    eenie meenie Posts: 4,394
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    VBIbill, those natives, they always want to "eat on time" whatever that is. But then again, I don't think I've cooked one meal in my life that was served on time, lol. Maybe they're on to something.

    I'll be needing your knife expertise soon. B)
    CaChink. :lol:
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