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Prepping the leg of lamb
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Posts: 1,318
I responded to draiggoch's post yesterday about lamb thinking that I had some pics and could share my wife's recipe for leg of lamb on the egg.
Here's some pics for your reference:
inserting some slivers of garlic into the leg of lamb.
no need to spare the garlic - add some more.
pour some EVOO into a container and add some fresh herbs. (in this case rosemary and oregano)
add some red wine
add some meat, some onion, some more EVOO, some more garlic, some more red wine until the lamb is completely submerged.
add some more fresh herbs, cover and place into the fridge overnight.
More picks tomorrow when were ready to cook.
Michael
Here's some pics for your reference:
inserting some slivers of garlic into the leg of lamb.
no need to spare the garlic - add some more.
pour some EVOO into a container and add some fresh herbs. (in this case rosemary and oregano)
add some red wine
add some meat, some onion, some more EVOO, some more garlic, some more red wine until the lamb is completely submerged.
add some more fresh herbs, cover and place into the fridge overnight.
More picks tomorrow when were ready to cook.
Michael
Comments
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Well that was a tease! What temp do you use?
SreveSteve
Caledon, ON
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nice marinade
perfect container! Tupperware? -
In my greatest Scottish accent, we do it at 350 degrees indirect with a pan of red wine beneath it (and in the cook) as required.
Michael -
My wife got the Tupperware container for bread but it works so well when marinating a leg of lamb (bone in or boneless).
Michael -
I'm doing racks tonight. Had Easter yesterday. Thankfully I did a beef roast. MIL couldn't get a ham so she bought two if those processed Schnieder's ones
Happy Easter Steve
Caledon, ON
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Thanks for sharing the recipe. I am not a big lamb fan (hubby and kids are) but I might borrow your wife's recipe the next time the kids are down. Is the red wine sweet or dry and can it marinate longer than overnight?
Can't wait to see tomorrows result.Large, small and mini now Egging in Rowlett Tx -
Michael, Nice marinade. That will be great!
Congrats to Liam, let him know.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
We've got several people coming over tomorrow so we're going to put on a leg of lamb and nice roast beast.
Happy Easter to you guys too!
Michael -
Hi Joan:
I wasn't a big fan of lamb either but my wife won me over with this. I think she mostly uses dry wines (I've seen her use merlot and shiraz, but I've seen her use a cheap table wine too).
We've prepared it after breakfast and cooked the lamb for dinner the next day. (I guess as long as 30+ hours) The longer, the more intense the flavour.
Michael -
Thanks Molly -
Liam is so proud of meeting Cheryl Bernard and I was so happy to see him wearing the silver medal. Maybe one day he can have his own.
Michael -
Penalty flag for the superfluous U right there
Steve
Caledon, ON
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Do over.
Dry,
more = better
MOS -
Great shape!
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