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SV then egged lamb
At Costco yesterday, boneless leg of lamb at $5.99 caught my eye. Picked one up. Got home, cracked it open, cleaned it up, butterflied it, and gave it a marinade/rub of EVOO, oregano, thyme, garlic, kosher salt, and coarse ground black pepper. The thinking was to fix a nice dinner for the dear wife.
About 6:00, she called, “I forgot to tell you, I have a hair appointment - I won’t be home until after 9”. No problem - the lamb will get a 24 hour marinade...
Thinking about the lamb all day, I decided to get it started in the SV - three hours at 131. This to be followed by a strong sear on the egg, with a kiss of apple smoke. The hope is for medium-rare, with a nice crust, and maybe some charred spots.
For garnish, I’m going with a traditional gremolata. Initially, I had a rough chop on it, but decided to pulse it in the food processor to smooth it out.
Quite tasty!!!
Comments
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Love Costco leg of lamb. That is a great looking cook my friend!!!Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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Beautiful plated pic.Greensboro North Carolina
When in doubt Accelerate.... -
I love lamb. Looks fantastic.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
You've broken me, I'm heading to Costco.
LBGE, 36" Blackstone, Anova ProCharleston, SC -
Whoa, that's some of the most gorgeous lamb I've ever seen! Bet it tasted fantastic, too. Wonderful!
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Now that’s a plate of food I could get into. Awesome job!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Looks amazing! I just bought that cut from Costco and it’s really solid.LBGE in Elm Grove, WI
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I'm down with everything on that plate. Nice job!It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
SV is awesome for lamb - nice cook!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Very nicely done!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@JohnEggGio Way to call and then execute a great audible. That is quite an impressive outcome right there. Nailed that cook. Congrats.Do you recall your pull temp?Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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That looks really, really good.
"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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Wow - thanks for the many kind comments! @lousubcap, I’m a little embarrassed to say, I never checked the temp of the lamb. Did the SV for 3 hours (plus 10 or 15 minutes) then dropped it on a 425 Egg. 2 min - flip, 2 min - flip, then 1 and 1. The egg was 425 when I started, but just left the lid open, and bottom vent wide open.
We agreed, it was our best lamb ever. Would have liked a little more char - maybe drop it lower with the CGS spider next time.Maryland, 1 LBGE -
That looks perfectly cooked.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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