Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: DonR9 on April 24, 2015, 08:24:59 PM
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From start to finish, at which point the dog asked if there were any left over for him. (e brought his rawhide chew to trade). The recipe was adapted from Michael Field's School of Cooking book, a book I purchased in the 1970's. It has a leg of lamb recipe that was to die for in the old days. Lamb was de-boned and butterflied, marinated in oil, garlic, onion and spices, then put under the broiler (smoke alarms hadn't been invented in those days). Because of the varying thickness of the lamb, everyone got what they wanted, from well done to medium rare.
I simply used a rack of lamb, marinated it, hooked it, and cooked it to 145 degrees. A dinner guest who "hates lamb" was blown away.
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Yum, those look great.
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Very nice (especially the last pic).
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Very nice, indeed!!
Art
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Looks great!
That plated one is perfectly cooked.
And I can't blame the dog for trying :P
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Looks great. I love lamb, I am just to chicken to try and cook it.
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This i a great way to cook lamb .
it looks amazing .
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Looks very good
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Very tasty looking lamb!
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That looks very good. I wish I could convince my wife to try lamb... :'( I'm saving this to try next time she goes to the lake.
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That looks very good. I wish I could convince my wife to try lamb... :'( I'm saving this to try next time she goes to the lake.
The thing is, people who don't like lamb LOVE this recipe. Years ago, I had an aunt who claimed it made her ill to contemplate it much less eat it. Broiled the leg of lamb from the Michael Field recipe and she loved it. The dinner guest the other night also hates lamb, but loved it cooked this way. I've done racks with just the beef & game rub and with the Michael Field marinade (olive oil, lemon juice, salt, pepper, a chopped onion, a couple of cloves of minced garlic, some bay leaf and some oregano). Either way, it really is killer. My next door neighbors called it the best lamb they've ever eaten. And the PBC makes is so easy. I'm at sea level, using competition Kingsford, and a rack cooks in about 45 minutes to 145 degrees. It is now my go-to entree. And, Buddie (the dog) is a fan as well. He sits by the PBC for the last 20 minutes of the cook.
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That looks very good. I wish I could convince my wife to try lamb... :'( I'm saving this to try next time she goes to the lake.
The thing is, people who don't like lamb LOVE this recipe. Years ago, I had an aunt who claimed it made her ill to contemplate it much less eat it. Broiled the leg of lamb from the Michael Field recipe and she loved it. The dinner guest the other night also hates lamb, but loved it cooked this way. I've done racks with just the beef & game rub and with the Michael Field marinade (olive oil, lemon juice, salt, pepper, a chopped onion, some bay leaf and some oregano). Either way, it really is killer. My next door neighbors called it the best lamb they've ever eaten. And the PBC makes is so easy. I'm at sea level, using competition Kingsford, and a rack cooks in about 45 minutes to 145 degrees. It is now my go-to entree. And, Buddie (the dog) is a fan as well. He sits by the PBC for the last 20 minutes of the cook.
You've convinced me - I will give this a try for the whole family! Thank you.
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You've convinced me - I will give this a try for the whole family! Thank you.
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And try this sauce: Avgolemono: Combine in the top of a double boiler 3 egg yolks, 3T of lemon juice, 1 level t of arrowroot and 1 t of salt. Beat together with whisk, then slowly stir in 1 C of chicken stock. Cook sauce directly over moderate heat, but do not let it come to a boil (or the eggs will scramble). Stir continuously until sauce thickens to coat back of a spoon. Remove pot from heat and set it over hot but not boiling water in lower part of the double boiler. This will keep sauce warm until you're ready to use it over the lamb. If you like, add shopped parsley into the sauce just before pouring it into a hot sauce boat.
Now, if your wife still hates lamb, I will swear I told you not to try it on her. However, if she loves it, I shall gladly take credit for convincing you
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That looks tasty!!!!
Lamb is something I have never ate.
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You've convinced me - I will give this a try for the whole family! Thank you.
And try this sauce: Avgolemono: Combine in the top of a double boiler 3 egg yolks, 3T of lemon juice, 1 level t of arrowroot and 1 t of salt. Beat together with whisk, then slowly stir in 1 C of chicken stock. Cook sauce directly over moderate heat, but do not let it come to a boil (or the eggs will scramble). Stir continuously until sauce thickens to coat back of a spoon. Remove pot from heat and set it over hot but not boiling water in lower part of the double boiler. This will keep sauce warm until you're ready to use it over the lamb. If you like, add shopped parsley into the sauce just before pouring it into a hot sauce boat.
Now, if your wife still hates lamb, I will swear I told you not to try it on her. However, if she loves it, I shall gladly take credit for convincing you
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Deal!
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excellent cook!!! i havent done a rack of lamb yet but several leg of lamb...looks like i gotta get to it!!!
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:P
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:P
What he said!!! :) That looks delicious!
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Looks great. My wife would never eat lamb. Then one day the kid invited us for dinner and cooked loin chops on his grill. Med rare. She of course could not say no and at two of them as appetizer. So now I can cook loin chops anyhow. A rack would probably be fine. Thanks for sharing.
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That looks great! Nice job.
I'm in the group that has been chicken to try lamb. I'm going to break down this year and try it. I'll have to keep an eye out for a sale.