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Leg of Lamb
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Fluffyb
Posts: 1,815
Done Greek style. This was 1/2 of a leg. Marinated in EVOO, lemon juice, garlic, fresh oregano & thyme, salt & pepper for a few hours.
Then grilled direct for about 1/2 an hour, flipping at 15 minutes. Pulled at 135 internal.
Sliced and served with pita bread, tzatziki, a salad of arugula, pine nuts, carmelized onions & goat cheese and some sliced sweet potatoes, roasted with EVOO & rosemary. Yummo!
Then grilled direct for about 1/2 an hour, flipping at 15 minutes. Pulled at 135 internal.
Sliced and served with pita bread, tzatziki, a salad of arugula, pine nuts, carmelized onions & goat cheese and some sliced sweet potatoes, roasted with EVOO & rosemary. Yummo!
Comments
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That looks great. I have a new appreciation for lamb done on our eggs. I did one a couple weeks ago, and was surprised at how good they are with a little smoke and some rubs.
Nice pix too. -
The leg of lamg looks great. I got 2 small lamb shanks in the refigerator, wondering if anybody had any good ideas?
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I have never done lamb shanks on the Egg. I always think of braising shanks. But I suppose you could do a braise in the egg, using it as an oven. Hmmmm....
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try this:::
Lamb, ShankS, Stew
Fishlessman, here's our favorite lamb stew recipe. I pick up lamb shanks whenever I see them on sale.
6 Tbs Peanut or vegetable oil
8 lamb shanks
2 onions
4 cloves of garlic
Sprinkling of salt
1 Tbs turmeric
1 tsp ground ginger
1 dried red chili pepper, crumbled, or 1/4 tsp dried red-pepper flakes
2 tsp Cinnamon
1/4 tsp Freshly grated nutmeg
Black pepper
3 Tbs Honey
1 Tbs Soy sauce
3 Tbs Marsala wine
6 Tbs Red lentils
1 To serve:
2 Tbsp of chopped pistachios, chopped blanched almonds or a mixture of both.
3 Put 3 Tbsp of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks--in batches--in the pan and then remove to a roasting pan or whatever else you've got at hand to sit them in.
4 Peel the onions and garlic and process in a food processor or chop them finely by hand. Add the remaining oil to the pan and fry the onion-garlic mush until soft, sprinkling salt over to stop it from sticking.
5 Stir in the turmeric, ground ginger, chili, cinnamon and nutmeg and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala. Put the shanks back in the pan, add cold water almost to cover, bring to the boil and then put a lid on the pan, lower the heat and simmer very gently for 1-1 1/2 hours, or until the meat is tender. Add the red lentils and cook for about 20 minutes longer without the lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly. Check for seasoning.
6 Toast the nuts by heating them for a few minutes in a dry frying pan and sprinkle onto the lamb as you serve it. This aromatic, sauce-rich stew can be served with plain rice or a bowl of butter-mashed potatoes, half potatoes and half parsnips, well-seasoned and spiced with mace.
Servings: 6
Recipe Type
Main Dish, Meat
Recipe Source
Source: BGE Forum, J Appledog, 12/29/06happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Wow- I just cut and pasted that stew recipe. I intend to try it in a dutch oven, on the egg.
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Terry, no wonder you are Steeler Fan, lamb for breakfast at heinz field, wash down with iron city.
Check out the deal!!! for the Buffalo game, I sent you. -
Fluffyb,
I just love leg of lamb. I'm looking forward to trying it according to your directions!
eenie meenie -
Fluffyb,
Good job I bet that was a great meal.
Ross -
i looked at it but not at any length we had a puter problem i will.... thanks
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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yea i was thinking the same thing maybe for rootball season
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
-
SF,
Braised lamb shanks are the bomb. Season them like BENTE said and then put them in a dutch oven with carrots, onions, celery, red pepper and garlic. Cover the veg with lamb or chicken stock and red wine. Set the shanks on the vegetables and braise at 300 for about 2 1/2 hours. Use olive wood if you can get it.
SteveSteve
Caledon, ON
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Nice that is one original gyro. Pine nuts and sweet potatoes sound great.
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Opa! I hope you had some Metaksa with that beautiful lamb, Fluff.
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Just bookmarked that recipe, sounds fantastic.
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