It's a two way street... ;)Quote:
Originally Posted by feeshrman
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It's a two way street... ;)Quote:
Originally Posted by feeshrman
I grew up eating lamb. Fix a leg every easter now. Simply rub it with a Greek seasoning. Any brand will do. Put in an open roaster pan in oven at 325-350 for about 3.5-4 hours depending on size until med rare. Make a pan sauce with drippings, butter and a little red wine...good stuff
I like it. I cook it two ways, both on the grill (with some smoke but much hotter than smoking bbq).
Rub with olive oil and wrap with either rosemary or thyme or oregano (fresh is best but dried is ok), plus salt and pepper. Only one, not all three.
Other is to marinate overnight in either buttermilk or yougart (plain not vanilla, greek or regular doesn't matter). Just barely wipe off (leave some on) Then poke with knife tip and fill the holes with slivers of fresh garlic.
With both I place on hot charcoal grill (with some wood chunks) and bring it to 135-140 internal. Let it rest under foil for 10 minutes.
PS with the left overs I either make gyros or grill up some veggies (say kabobs) and quickly heat up chunks on the grill.
Yogurt and garlic marinade:
http://imagizer.imageshack.us/v2/640...dsc01816mi.jpg
On the weber:
http://imagizer.imageshack.us/v2/640...dsc01817pf.jpg
Sliced and served with foil pack potatoes and grill asparagus:
http://imagizer.imageshack.us/v2/640...dsc01821id.jpg
Now that looks edible