Easter Lamb ideas needed.......please

Midnight Smoker

Was doing a ham, but was talked into doing a leg o'lamb. I have cooked many legs in an oven, but never on the EGG or any other grill. Does anyone have any time, temps and whatevers? The leg will be sitting in a marinade of 10 garlic heads, big hand fulls of oregeno and rosemary, a big slash of good olive oil and salt and pepper for three days......BRING IT ON!!!!
Thanks, Paul

fishlessman

Midnight Smoker,
i trex them,sear directly on the red coals, scrape off any char and give a quick soak in balsamic and worcestershire while you get the temp down 325-350 and then roast on a raised grill. dont overcook, 130 internal max. i take them off the grill at 123 internal, the rare side of med/rare

fishlessman

<p />might be to red for most people, buts its the way i like it.

mad max beyond eggdome

hey mike,[p]the lamb looks great, but what is that in the red le creuset next to it??...looks yummy, and did you bake it in the egg as well??

fishlessman

mad max beyond egg dome,
homade greek loukanika sausage with rice and cheese. the sausage balls were smoked and the casserole done in the oven. the sausage was made with lotsa orange zest and a wine that taste like pine pitch, very good in greek pasta dishes. goes real good with ouzo

mad max beyond eggdome

fishlessman,
i'd like to see the recipe for that one if you have it. . . .sounds great. .. i would be inclined to put the thing in the egg to bake though.. .i do that all the time with things like lasagna in my le creuset dish like that one. ...it just adds another layer of flavor, particularly to the cheese. . ..[p]i looks great. ..

fishlessman

mad max beyond eggdome,
i dont remember if i wrote it down,ill check tonight. i definately have the loukanika recipe and can send it to you tomorrow. the retsina wine is a little hard to come by around here, but is needed for the sausage meat. makes an incredible pastitsio (greek lasagna)

thirdeye

fishlessman,[p]My Loukanika recipe calls for pork, fatback, Resista or Port wine, salt, pepper, coriander, powdered milk, marjoram, garlic, ground bay & orange zest. It also recommends Instacure #1 and Amesphos. Do you use either or both? [p]~thirdeye~[p]PS Did the book arrive??

fishlessman

thirdeye,
i use the sausage fresh and dont use any cure. breakfast patties, soups, pasta dishes, and simply rolled into balls and breaded and fried as an appetizer.
been reading the book forward and backwards. looks like that rock creek will be a definate stop over, will start looking for a wading guide as soon as im done with the flights etc. says theres bull trout in the river, are there many or is it the once in the lifetime thing. thanks for the help, ill get the book back to you soon

thirdeye

fishlessman,[p]All I know is, Bull Trout are declining, I've never hooked one.[p]Here is some info on 'em. Glad you got the book & it is working out. I have the Wyoming edition too and it's very accurate.[p]~thirdeye~

[ul][li]Bull Trout[/ul]

jerseymatt

Midnight Smoker,
I usually do a internet search for Lamb Indian style. I have tried several and have never been dissapointed (they all use similar spices.) I like to use that indian style rub, then sear it on the egg and then cook. Simply the best![p]Matt

Unknown

fishlessman,[p]My wife says it looks Perfect!!! Where are you and what time
is dinner? Do we have enough time for a Martini first???
LOL!!![p]Looks great![p]K_sqrd

clausenk

fishlessman,[p]Orzo is nice, but we all realy want to know what goes well with ouzo?[p]Clausen

BillT

Midnight Smoker,[p]I have used the following recipe and thought it was good. Ignore lump instructions as we know better.[p]Good Luck[p]BillT[p]Hardwood Grilled Leg of Lamb
Serves 8
4–5 lb boneless leg of lamb[p]Marinade:
1/4 cup organic extra virgin olive oil
1/4 cup organic balsamic vinegar
1 TB minced garlic
1 TB minced fresh rosemary
3/4 tsp freshly ground black pepper
1/2 tsp sugar
sea salt to taste[p]
Whole Foods Hardwood charcoal [p]Prep time: 30 minutes. Cooking time: 11/2 hours.[p]Remove netting or string from leg of lamb.
Combine marinade ingredients.
Roll out leg of lamb; marinate flat in the refrigerator for 6–24 hours, turning several times while marinating.
Start fire, using the equivalent of 2 gallons of charcoal. While coals are heating, roll and tie the leg of lamb. When coals are glowing, spread the coals into 2 piles on opposite edges of grill. For extra flavor, toss mesquite chips (soaked in water for about 15 minutes) over hot coals prior to cooking.
Place cooking grill over coals. Place a piece of foil in the center of the grill to catch drippings. Place lamb on foil and cook covered with air vents open for 75 to 90 minutes. Remove from grill. Let stand 10 minutes before slicing.

fishlessman

mad max beyond eggdome,
found the recipe
first you need a hambone soup stock (i freeze this stuff for when i need it)
hambone or picnic bone
4 quarts water
celery carrots onion
thyme sprigs and rosemary
3 cloves garlic
simmer 2 hours and strain, cook another half hour with 2 diced onions and a can of stewed tomatoes and 2 cups kale.
sometimes i add about 4 inches sliced pepperoni or chourico sausage[p]loukanika sausage:
1 cup onion sauted in 1/4 cup olive oil and frozen 15minutes
2 pounds pork butt
1 pound lamb (discard the fat)
.75 pound pork fat
2 TBL orange zeat
1TBL garlic
1 TBL coriander
4 tsp kosher salt
1 tsp pepper
2 TBL fresh oregano 2 tsp fresh thyme
.5 cup retsina wine (chardonnay substitute)
marinate over night and freeze in small bags for future use[p]make rice from soup stock 2:1 ratio
deep fry sausage balls rolled in bread crumbs
layer 1 inch off rice
cover with sliced mozzerella and parmesian
more rice
add the sausage checkerboard style
cover with mexican 4 cheese
add 2 cups chardonnay
drizzle maple syrup on top
350 for 1 hour until top is brown and bubbly