lamb

Unknown

I am cooking a leg o lamb, butterflied tonight and am using the recipe and tips found in the forums, but I can't decide whether to add some some. It has a chile, thyme and citrus marinade or it. Any suggestions

Richard Fl

Got any rosemary bushes around for smoke? I like apple and guava for lamb.


Here is one way.

Lamb, Leg, Boneless, ClayQ

This is the first time I have cut the leg so it lays flat and I don't know why I haven't done this before. Lot more crust/marinade flavors going and the meat roasted fairly even across the cut.I have another leg in the freezer, will do this again. I went with a Nepal style marinade overnight then roasted indirect with a little pecan smoke. Served with grated nutmeg squash, jasmin rice and red wine.Clay




INGREDIENTS:
Nepal Style Marinade for Lamb
1 cup virgin olive oil
juice of two lemons
1 Tbs cumin seed, ground
1/2 Tbs salt
1/2 Tbs onion powder
1 tsp yellow mustard powder
1 tsp galic powder
1 tsp cinnamon
1 tsp Balti (East Indian) seasoning
1 tsp sweet curry
1/2 tsp ginger powder
1/2 tsp fenugreek seed powder
1/2 tsp cardamom, ground
a couple dashes of cayenne powder




Procedure:
1 Blend well and place butterflyed leg in 2.5 gal food bag with marinade and rest 6 hours or overnight.
2 I did not have mustard oil which is often used with Nepal cooking so I use mustard powder. Yogurt is often used to marinate but I left that out.
3 Clay


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, ClayQ, 2007/12/02

Diana and I went to a Nepal food restaurant and I ordered the kabobs, flavor was like... wow. Next thing ya know , I gotta try to make something like this at home on the egg. Googled up recipes, many variations. This is what I came up with from my spice cabinet;

Billy Grill Eggster

dunksmummy,

I like vitamin G => GARLIC with my lamb.

Unknown

Yes we have rosemary bushes. Should I soak some and add to the charcoal?

Richard Fl

I just take the leaves off and throw the branches onto the coals. No need to soak. Here is a recipe that we enjoy.

Lamb, Leg, Boneless, Stuffed, Richard Fl








INGREDIENTS:
1 3 1/2-5 Lbs Boneless Leg of Lamb
5-6 Pieces Bacon
Salt/Pepper to taste
2-3 Twigs Fresh Rosemary
Stuffing
1 Pkg Spinach
Garlic, Minced
Olice Oil
Ricotta or Cottage Cheese
Capicola sliced thinly
Mango Chutney
Pignole nuts
2-4 Pieces Apple or Guava Wood for smoking
Marinade
1 cup Italian Salad Dressing
4-6 Cloves Garlic, Whole
1/3 cup Sweet or Red Onion, Diced
1/3 cup Rosemary, Fresh Leaves
1 Tbs Black Pepper, Fresh Ground
1 pinch Sea Salt
1/4 cup Balsamic Vinegar
1 Lemon, Juice From
Fresh Mint leaves, ( Optional )
1/4 cup Soy Sauce, ( Optional )




Preparation:
1 Insert several pieces of whole garlic into the exterior of the meat. Marinate the leg of lamb 4-6 hours in the refrigerator. Never more than 24 hours as the lemon juice will cook the meat and make it tough when cooked.
2 Sauté the spinach with minced garlic in olive oil., drain and press liquid out.
3 In the open pocket layer the various ingredients, cheese on bottom, pignole nuts, mango chutney, spinach, capicola.
4 Tie with 4-5 pieces of butcher twine. Place in a "V" rack and layer the bacon on top. Add the rosemary twigs on top of the bacon.
Cooking:
1 Get BGE set up indirect, plate setter legs up, drip pan, 350°F. Add smoking wood
2 Cook for 1 1/2 -2 hours, looking for an internal temperature of 140°F
3 Let rest 15-20 minutes as the temperature will creep up 5°F or so.
Marinade
Preparation:
1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
3 Soy sauce may be added for optional flavor.,
4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
5 Save the rosemary twigs for smoke!


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2007/08/31