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Leg of lamb with garlic butter and roast Edison potatoes

Stormbringer
Stormbringer Posts: 2,253
in Lamb
I tried to mix it up tonight by layering some garlic butter onto a leg of lamb it worked really well, I crushed some garlic mixed it with butter and spread it over the lamb. I’d add rosemary next time. 

Just in with garlic butter:

Ready at 150F IT:

Roasting some Edison potatoes in the MMX:

Carving:


Served:

Thanks for looking and have a great weekend!
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 10,131
    Great looking cook. Is that some Yorkshire pudding I am spotting in the final photo. Whatever it is, I would dive into that and the rest of the plate face first. 
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  • Botch
    Botch Posts: 16,287
    Delicious!
    Are Edison potatoes a variety, or a cooking technique?  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • GrateEggspectations
    GrateEggspectations Posts: 10,131
    Botch said:
    Delicious!
    Are Edison potatoes a variety, or a cooking technique?  
    Cooking by lightbulb?
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  • dmourati
    dmourati Posts: 1,295
    Yum. Looks amazing. I'm Greek so I naturally love lamb. I've never made it though.
    Plymouth, MN
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  • Botch
    Botch Posts: 16,287
    GrateEggspectations said:
    Botch said:
    Delicious!
    Are Edison potatoes a variety, or a cooking technique?  
    Cooking by lightbulb?
    Heh, that reminds me of my dirt-poor college days.  Back then were a couple of late-night gadget commercials representing two brands, Ronco and Presto.  Presto had this neat thing that let you stab a hot dog in between two conical metal spikes, slide the tray into a protective sleeve, plug it in, and 120v would flow thru the salty weiners (WWBAGNFARB) and heat them up in 60 seconds!  
     

     
    I couldn't afford one, but I were an engineering student and builded my own over semester break in Dad's workshop: short length of 2x4, two angled brads pounded into each end at the perfect angle, and each wired up with lamp cord leading to a wall plug (couldn't find a switch, but that was just an extra feature); still haven't received my UL Listing....  
    Brought my masterpiece back to the dorms, mounted a Ballpark's Finest on a Sunday night, and plugged her in!  Didn't see anything happen at first, but kept hearing a crackling sound so I let her run.  At the 60-second point I unplugged it and felt my the weiner; still refrigerator-cold.  Plugged it back in, and let it chug away, seemed I could smell it cooking....
    The door opened and my roommate walked in, he immediately recoiled and yelled, "Oh Damn, something's on fire!!"  Soon there was a bunch of yelling in the hall, and I suddenly had a party in my room.  I proudly unplugged my weiner, stated "Look what I made!", and pulled a still-cold hot dog off my 2x4, which had two small black holes in either end.  
    There is some principle about "contact area" that I didn't understand, apparently... 
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • Stormbringer
    Stormbringer Posts: 2,253
    Botch said:
    Delicious!
    Are Edison potatoes a variety, or a cooking technique?  
    Thanks. Edison is a potato varietal https://www.denhartigh-potato.nl/en/potato/edison/ it was a new one on me. :)
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Stormbringer
    Stormbringer Posts: 2,253
    GrateEggspectations said:
    Great looking cook. Is that some Yorkshire pudding I am spotting in the final photo. Whatever it is, I would dive into that and the rest of the plate face first. 
    Cheers, yes that's Yorkshire pudding, nice and crispy. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • johnmitchell
    johnmitchell Posts: 6,785
    We love lamb. Your posts are amazing 😋
    Greensboro North Carolina
    When in doubt Accelerate....
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