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OMG - Ponder's lamb.

HDumptyEsq
HDumptyEsq Posts: 1,095
in EggHead Forum
@ponder brought me, amongst a host of other goodies, a leg of baby lamb.
It was as sweet as a mother's heart and twice as tender.
Spiked it with garlic slices, and glazed it with French mustard, chopped rosemary, mint, oregano, and thyme.
Cooked it in a V-rack at 350, indirect for about 1 3/4 hours to 145 IT.
After a short rest it cut easily into thin, small slices and served with new baby potatoes in garlic and butter, green beans, A verjuice made from the lamb drippings and an English white onion sauce along with fresh tomatoes from @ponder's garden.
We had some friend to share and everyone raved.
Thanks a million @ponder and your beautiful wife. I will arrange a suitable "Thank You" as soon as possible.

Tony in Brentwood, TN.

Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

"I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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Comments

  • Phatchris
    Phatchris Posts: 1,726
    Nice looking cook!
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  • SGH
    SGH Posts: 28,989
    It looks outstanding my friend. I got a question for @ponder‌ though. Where's mine?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    @SGH . It would look somewhat inferior on that monster of yours. :D

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • SGH
    SGH Posts: 28,989
    @HDumptyEsq‌
    I have to disagree. It would look outstanding. It would look even better on my plate!! :D

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • ponder
    ponder Posts: 77
    @HDumptyEsq‌ We are really glad you enjoyed it! You are more than welcome, and your friendship and kindness to us is all the thanks required. Just so happy it turned out well for,you and your friends :). Sveta would, however, like the recipe for the white onion sauce... :)
    Bloomington Springs, TN... LBGE, charcuterie, winemaker, cheesemaker, experimental plumber and approximate carpenter. Selective misanthrope and budding retrophrenologist.
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    @ponder. The sauce is dead easy;- Chop a medium white onion fairly finely and add to about a cup of water and bring to a boil. Add 1 tsp salt and 1/2 tsp pepper and a tsp of sugar. Turn down to a simmer for an hour till the onion is very soft.
    In another saucepan make a béchamel with 2 tbs flour and 2 tbs of butter adding about a cup of milk and whisk together till smooth. Add a pinch of freshly-grated nutmeg and then pour in the onion mixture. Adjust the seasoning to taste. If keeping you can pour it into one of those insulated travel mugs or keep in the saucepan with cling film over the surface.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • ponder
    ponder Posts: 77
    SGH said:
    It looks outstanding my friend. I got a question for @ponder‌ though. Where's mine?

    Just put up,for the night :)
    Bloomington Springs, TN... LBGE, charcuterie, winemaker, cheesemaker, experimental plumber and approximate carpenter. Selective misanthrope and budding retrophrenologist.
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    @ponder. Counting sheep, no doubt.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • johnmitchell
    johnmitchell Posts: 7,364
    Found the post...Looks awesome.. That really looked like a beautiful leg and you did it proud..Nice plate..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    @johnmitchell. Thanks. The only thing better than the lamb was meeting @ponder and his wife.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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