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Awesome Lamb Spareribs

Ross in Ventura
Ross in Ventura Posts: 7,234
edited November -0001 in EggHead Forum
DSCN1658.jpg
<p />Thank You Richard for this wonderful recipe it was just the best![p]Recipe Source
Author: Richard Howe
Source: BGE Forum, Richard, 05/25/01
Ross
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Comments

  • dhuffjr
    dhuffjr Posts: 3,182
    Ross in Ventura,
    Hey post that recipe! I saw "lamb breast" in the meat section today and was wondering about them.[p]H
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Ross in Ventura,
    Guess what--I just looked and 5/25/01 is missing from the Archives. Just a few from that date in the succeeding time period (in other words, the date categories listed around that time are incorrect about the dates of the posts included).[p]How about posting the recipe so it'll get included? They look delicious! Where do you buy them?

    Judy in San Diego
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    Judy Mayberry,
    Look at Post, Richard 15:52:24 09/06/07
    This is the best Lamb I have cooked!
    Ross
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    dhuffjr,
    http://www.eggheadforum.com/wwwboard/messages/414690.shtml
    Ross
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Ross in Ventura,
    Thanks for the link. This is one I wouldn't want to pass up. Can't think how I missed it the first time!
    Judy in San Diego
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  • dhuffjr
    dhuffjr Posts: 3,182
    Ross in Ventura,
    Thanks, how long was the cook? Temps?[p]H
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  • Richard
    Richard Posts: 698
    dhuffjr,
    Here is a recipe for a boneless leg of lamb, don't know why it would not work on a breast if you make a pocket. Marinade is the one posted. [p]Lamb, Leg, Boneless, Richard


    [p]INGREDIENTS:
    1 3 1/2-5 Lbs Boneless Leg of Lamb
    5-6 Pieces Bacon
    Salt/Pepper to taste
    2-3 Twigs Fresh Rosemary
    Stuffing
    1 Pkg Spinach
    Garlic, Minced
    Olice Oil
    Ricotta or Cottage Cheese
    Capicola sliced thinly
    Mango Chutney
    Pignole nuts
    2-4 Pieces Apple or Guava Wood for smoking
    Marinade
    1 cup Italian Salad Dressing
    4-6 Cloves Garlic, Whole
    1/3 cup Sweet or Red Onion, Diced
    1/3 cup Rosemary, Fresh Leaves
    1 Tbs Black Pepper, Fresh Ground
    1 pinch Sea Salt
    1/4 cup Balsamic Vinegar
    1 Lemon, Juice From
    Fresh Mint leaves, ( Optional )
    1/4 cup Soy Sauce, ( Optional )




    Preparation:
    1 Insert several pieces of whole garlic into the exterior of the meat. Marinate the leg of lamb 4-6 hours in the refrigerator. Never more than 24 hours as the lemon juice will cook the meat and make it tough when cooked.
    2 Sauté the spinach with minced garlic in olive oil., drain and press liquid out.
    3 In the open pocket layer the various ingredients, cheese on bottom, pignole nuts, mango chutney, spinach, capicola.
    4 Tie with 4-5 pieces of butcher twine. Place in a "V" rack and layer the bacon on top. Add the rosemary twigs on top of the bacon.
    Cooking:
    1 Get BGE set up indirect, plate setter legs up, drip pan, 350°F. Add smoking wood
    2 Cook for 1 1/2 -2 hours, looking for an internal temperature of 140°F
    3 Let rest 15-20 minutes as the temperature will creep up 5°F or so.
    Marinade
    Preparation:
    1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
    2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
    3 Soy sauce may be added for optional flavor.,
    4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
    5 Save the rosemary twigs for smoke!


    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard, 08/31/07


    [p]
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    dhuffjr,
    50Min. at 225* look for internal temp 130* according to Richards recipe. They were great.
    Good Luck,
    Ross
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    Richard,
    Thank You Richard I'll Try it in a couple of weeks.
    I hope your having a great Weekend.
    Ross
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