Seven Hour Lamb with Garlic Brandy Sauce

FearlessGrill

Hi all,

We tried this recipe this past weekend, with good success. We make leg of lamb on the Egg often, and several of our guests said this was the best one yet. Full details on this cook are posted on our blog at http://www.fearlesskitchen.com/2008/10/recipe-seven-ho.html

I wasn't sure that this was going to work well. My wife adapted the recipe from something that was supposed to be slow roasted in liquid. Lamb doesn't usually work for low and slow, and I was afraid it would dry out. While it wasn't falling apart tender like some other meats would be, it was still tender and juicy.



To make the lamb, we started with a simple dry rub of thyme, pepper, and kosher salt. We put it in the Egg at 225 degree dome temp over hickory, set up for indirect cooking. I put a clean aluminum disposable roasting pan on the plate setter to catch the drippings for later use in the sauce. I put a little water in the drip pan to prevent the drippings from burning, and set it on the little ceramic green feet to further insulate it from the hot plate setter. We left it on the Egg for 7 hours, as called for in the original recipe. Since I didn't really have a target temp for the meat, I timed this rather than checking the temp. I did check it when I pulled it, and the internal temp of the meat was 165 degrees. This is way higher than I would normally cook lamb, but it came out fine.

Take the lamb off the Egg and tent it under tin foil while making the sauce, made up of the pan drippings from the Egg, along with butter, brandy, olive oil, a lot of garlic (45 cloves!), red wine, duck or chicken stock, and dried rosemary. My wife flamed off the brandy, which I'm not sure was necessary, but was pretty cool. Boil till the garlic is soft, smush it up with a wooden spoon, strain, and serve.

Enjoy!

-John

gdenby

Looks really good. I guess this just goes to show how well the Egg holds moisture during a lo-n-slo. Altho I just made a leg of lamb a few eeks ago, higher temp, faster, and pilled at 145+, this makes me want to do another.

Big'un

I would've thought it would stay so moist! Great job. I need to try that!