Lamb in Greek Marinade

eenie meenie

Hi Dale, "try it, you'll like it".

eenie meenie

Now Patti, I don't see how anyone would be hungry after the spread you put out today.

eenie meenie

Well Doug, where are your lamb pics, I'm waiting! :laugh:

eenie meenie

Let's see Faith, I do believe a certain blonde from the Tampa Bay area has a bottle of the Malbec I was going to serve............oh, and did I mention, she can egg!

Unfortunately, just the natives had wine, a Brunello di Montalcino, I am on call and had a Coca-Cola.

eenie meenie

Thanks Beli. Hope all is well in Mexico!

eenie meenie

Thirdeye, I like how you're adding a little kick to the marinade. That sounds great. I know my post will too late, but I would go with a spring risotto. I've had a craving for a spring risotto. I expect to see pics.

eenie meenie

Michelle, your Greek accompaniments will really compliment your lamb. Sounds yummy.

eenie meenie

SoDakEgger, How in the heck could you tell it was a Brunello from that pic? My, your eyesight is very good and so is the wine! Unfortunately, I was on call and could not partake.

thirdeye

It's funny how things change. We decided on a lighter fare. I seared the lamb, then finished it off in a cast iron roasting pan. When it came off I cooked some green onion grate bread. Sides were a chicken pasta salad and some blanched and chilled asparagus with an orange vinaigrette.









Not discussed earlier were the hocks and cured steelhead I smoked earler in the day....

mkc

Thanks - the lamb was absolutely amazing! I did it direct, 350, with some mesquite, until 125 internal. Rested 15 minutes, then sliced thin.

Thank YOU for the inspiration!

-M