Mac's Got Legs of Lamb

[Mac]

Before you guys start hammering on the title remember I did it to get your attention about a piece of meat I have never cooked before. I picked up several 6-7 pound leg of lambs and need some recipes and cooking instructions. Wood options are also appreciated.

Yes, Woodcompulsive I will use Texas Pepper Jelly on it!

Please Post up and help me out.

:? :? :? :roll: :roll: :roll:

[BigSmoker]

Mac,
Are they boneless or bone-in?

I prefer the boneless for ease of prep. Rub leg with EVO and marinate the leg overnight with herbs de provence and lots of fresh garlic. I sear the leg on my ceramic cooker at about 550-600°f for 3-4 minutes per side. Remove from cooker and let cooker reach appx. 400°f(15-20 minute rest). Return meat to cooker and roast until internal is about 135°-140°. Pull and let rest for 15-30 minutes. Looking for medium rare to medium. serve with something that has horseradish or the jelly stuff just no mint. Friut wood with some pecan works well.

To slow smoke same marinate. This works good with the bon-in stuff. Prepare smoker to 225°f Smoke with same type wood as above until internal is 140°f-145°f. The temp will not rise as much when cooked at a lower temp. Have fun.
P.S. Chops are easier and better :wink: P.S.S. Don't even think about putting the fat in your mouth it's gross.

[Mac]

BigSmoker,

Thanks. These are Bone in Legs and I want to experiment with the smoking aspect. I'll surely consider your smoker tips! Please elaborate on the EVO. Is this short for Extra Virgin Olive Oil?

:) :)

[herper]

aint smoked but put in dutch oven with beef broth, veggies of choice, herbs of choice top meat with horseradish and honey. 12-15 coals on top 8-10 on bottom cook till tender on veggies. I cant remember temp for lamb but it only took 1.5-2 hours I think. serve with hearty bread and extra horseradish/ honey or mint jelly or and of Texanas jellies.
Herper

Tex, how about a mint pepper jelly for lamb???

[Woodman]

Mac, here's the deal:

Marinade Paste:
1/2 medium onion
10 cloves garlic
juice and Zest of 1 Lemon
3 tbs. of Gin ( optional)
2 teaspoons of kosher salt
1/4 cup olive oil

5-7 lb leg of lamb

Mop (optional)
1 cup gin
1 cup beef stock
juice of 1 lemon
2 tbs olive oil

Night Before smoking process all of paste ingredients. Rub leg with paste.
place in a large plastic bag or wrap.

Cook lamb leg 35- 40 min per lb at 200-220, mopping occasionally if desired. Internal temp should be 145 for rare-med rare. Rest lamb 10 minutes before slicing. DO NOT OVERCOOK LAMB> IT SUCKS WHEN WELL DONE!!!!!

Note: You can substitute red wine for gin if you want.
Woodman

[Mac]

Woodman,

Sounds like you are speaking from experience. Will try the "recipe".

8) 8) 8)

[Race R Us]

hey mac , at 1st i thought that explained the limp you had in flatonia until i read the post, my bad :lol: :lol: :lol:

[BigSmoker]

BigSmoker,

Thanks. These are Bone in Legs and I want to experiment with the smoking aspect. I'll surely consider your smoker tips! Please elaborate on the EVO. Is this short for Extra Virgin Olive Oil?

:) :)

You got it :wink:

[Fred]

Mackey had a little lamb,
bell peppers and tomatoes
skewered with an onion sliced
and broccoli with potatoes.

Since the majority of what most Americans know about lamb has come from one source, I have taken license to revise that most important reference. This is problem with lamb. Most folk tend to think of it as a cute little creature trailing Mary off to school.
I think of it as tender, versatile meat that is as healthy as it is delicious. Being of extremely mild flavor, it joins easily with a variety of seasonings and treatments. Lamb pleasures the palate in plebeian pots or regal racks. It is economical and deserves to be included in your repertoire.

A quick way to prepare a healthy, delicious and beautiful main course on the grill is to skewer small pieces of meat or seafood with alternate slices of savory vegetables. The smaller pieces cook more quickly and provide more surface area for introducing flavors. The variations of flavors, textures and colors are limited only by your own imagination.

While skewers are usually shown loaded as in the above poem, I find it more practical to hoist the vegetables on their own skewer and use only small pieces of essential savory vegetables - peppers, onions, lemon/lime - with the meat. Veggies need a slower fire and different time than meat. Separation provides better control and allows for more variety.

To give six people delirium nibblin's, try this savory broiled Lamb Shish Kebob.

Crush two cloves of garlic into 1/4 cup extra-virgin* olive oil and set aside. Trim fat and membrane from a leg of lamb and cut about two pounds into 1 - 1 1/2 cubes. (cut up and store the remainder for stew and save the bone for stock to use another day). Spread cubes in a shallow pan or tray.



Mix the following in a small bowl:

ground thyme 1 teaspoon
ground bay leaf 1/2 teaspoon
paprika 1 teaspoon
fresh black pepper 1 teaspoon


Rub the seasoning mixture into the meat, brush all sides with garlic-oil, cover and let warm to room temperature while you thinly slice two limes (or lemons). Slice two ribs florence fennel into 1" diagonals and quarter one large onion vertically and separate sections by growth layers.
Assemble on skewers by alternating lime, fennel, and onion slices between meat cubes. Soak bamboo skewers in salt water before using.

Fill other skewers with your choice of vegetables such as sweet or hot pepper, onion, tomatoes, mushrooms, etcetera, and brush with garlic-oil.

This may be done ahead and the food refrigerated for several hours. If you do this, remove the meat from the refrigerator in time for it to gain room temperature.

Fire up the grill in advance and bring it to broiling temperature - 500-700 degrees. Place the meat on the grill, over the coals, and allow about three minutes per side for medium rare. Place the vegetables where the heat is less intense (300-400 degrees) and turn as needed.

Serve at once with a little rice pilaf. Salt at the table if desired. Will make you review the "Child's Garden of Verses" in a completely different sense.

Smokey Hale

--------------------------------------------------------------------------------
*Virgin olive oil is from olives that have never before been pressed. Extra virgin oil is from olives that never even thought about being pressed.

[Woodman]

Big Smoker, welcome to the forum! Good to see a "normal" Georgian for a change! :wink: Did ya ever notice how Rachel Ray always says "EVOO, Extra Virgin Olive Oil"? By saying "Extra Virgin Olive Oil " after the EVOO abbreviation every time, she ruins the point of abbreviating it in the first place. Just one of those things that drive me crazy . Woody


Fred, A classic "Fred" post! :wink:

[Buckeye]

Welcome Big Smoker! 8) 8)

[C-Town Smoker]

Wood, she drives me crazy in a "DIFFERENT" way. OH, EVOO indeed!!! :D :twisted: :wink:

[Mac]

Fred,

I agree with Woodfleece. One of your classic posts. Now see what you can come up with something that covers roasting or smoking one of Mackies newly discovered little animals.

:lol: :lol: :roll: :roll:

[Woodman]

Wood, she drives me crazy in a "DIFFERENT" way. OH, EVOO indeed!!! :D :twisted: :wink:

C-Town, I'd like to have Rachel give me some tips on using my "boner." :wink: Woody

[BigSmoker]

Big Smoker, welcome to the forum! Good to see a "normal" Georgian for a change! :wink: Did ya ever notice how Rachel Ray always says "EVOO, Extra Virgin Olive Oil"? By saying "Extra Virgin Olive Oil " after the EVOO abbreviation every time, she ruins the point of abbreviating it in the first place. Just one of those things that drive me crazy . Woody


I don't know how normal I am(Sometimes I talk to my ceramic cookers and smoker like their people?) but I like the Delaurintiis(sp?) girl that cooks all the pasta stuff. She just needs a couple of pulled pork sandwiches(it's a JawJa thing) to fatten her up a little but shes a hottie!!

Thanks for the warm welcome!