Easter lamb in the making
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- Norway Joe
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Easter lamb in the making
Just got a leg of lamb on the rotisserie in the grill. Prepping the Easter dinner.
In the leg we make small pockets where we stick in a slice of garlic. Then we season with salt and pepper, thyme, rosemary and olive oil.
Planning close to two hours on the grill at 260f. Pull at 155 for medium.
As sides there will be honey roasted carrots and celeriac. Ovengratinated potatoes and balsamico sauce.
Pannacotta for dessert.
A great German redwine bought at the producer is the drink today.
More pictures will come.
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In the leg we make small pockets where we stick in a slice of garlic. Then we season with salt and pepper, thyme, rosemary and olive oil.
Planning close to two hours on the grill at 260f. Pull at 155 for medium.
As sides there will be honey roasted carrots and celeriac. Ovengratinated potatoes and balsamico sauce.
Pannacotta for dessert.
A great German redwine bought at the producer is the drink today.
More pictures will come.
Sent fra min SM-N950F via Tapatalk
Last edited by Norway Joe on Sat Apr 20, 2019 9:40 am, edited 2 times in total.
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- spacetrucker
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Re: Easter lamb in the making
looks like you are in for a good meal, looks fantastic!!
cant wait to see the finished cook
I am going to try cooking some lamb one of these days, we have primarly beef, pork, chicken in our meat markets, I do see some lamb at times always have been unknowledgable of the spices needed but as they say "you wont learn any younger" I guess thats me haha
cant wait to see the finished cook
I am going to try cooking some lamb one of these days, we have primarly beef, pork, chicken in our meat markets, I do see some lamb at times always have been unknowledgable of the spices needed but as they say "you wont learn any younger" I guess thats me haha
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- Norway Joe
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Re: Easter lamb in the making
Thanks. Hope the end result will be good.spacetrucker wrote:looks like you are in for a good meal, looks fantastic!!
cant wait to see the finished cook
I am going to try cooking some lamb one of these days, we have primarly beef, pork, chicken in our meat markets, I do see some lamb at times always have been unknowledgable of the spices needed but as they say "you wont learn any younger" I guess thats me haha
Lamb is pretty easy. If you're making roasts stick with the seasoning I used above a d you can't go wrong. For steaks I would go with garlic. Use low heat and no more than medium cooked. Make sure you go for lamb, not mutton. The mutton fat is awful imho.
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Last edited by Norway Joe on Sun Apr 21, 2019 6:04 am, edited 1 time in total.
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Re: Easter lamb in the making
Leg ready for rest. Veggies tossed in olive oil and honey on the grill.
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- Norway Joe
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Re: Easter lamb in the making
This turned out great. Lots of taste.
Before grilling the veggies were tossed in a mix of olive oil and honey. After they were grilled they were tossed in honey and soy sauce. Tasted wonderful. Found the recipe in Tiffany Thiessen's cookbook.
We had a great Easter dinner.
By the way, that German Spätburgunder was great with the lamb and a great wine.
The leftovers was vacuum sealed and will be used in a lamb fricassee later.
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Before grilling the veggies were tossed in a mix of olive oil and honey. After they were grilled they were tossed in honey and soy sauce. Tasted wonderful. Found the recipe in Tiffany Thiessen's cookbook.
We had a great Easter dinner.
By the way, that German Spätburgunder was great with the lamb and a great wine.
The leftovers was vacuum sealed and will be used in a lamb fricassee later.
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Re: Easter lamb in the making
From the home of lamb I award you a 10/10, couldn't do it better myself. Great pics as well.
Russ
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Re: Easter lamb in the making
Wonderful color inside and out on the roast
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- woodenvisions
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Re: Easter lamb in the making
Don't know many people besides me that utilize Honey and Oil for Veggies.
Love that combination, yours look great !
I like to mix Molasses in there too.
Great Cook right here Joe
Love that combination, yours look great !
I like to mix Molasses in there too.
Great Cook right here Joe
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Re: Easter lamb in the making
That's the reason Mary had those little lambs!! Looks fantastic, Joe!
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- Norway Joe
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Re: Easter lamb in the making
Thank you guys. As I said, this was great. I normally do the leg of lamb in the oven. First time on the rotisserie.
Woodenvisions: first time I did that. Won't be the last. Olive oil/honey combo was so good. Besides you., there will be at least one more doing this from now on.
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Woodenvisions: first time I did that. Won't be the last. Olive oil/honey combo was so good. Besides you., there will be at least one more doing this from now on.
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Re: Easter lamb in the making
Good looking cook Mr Joe.
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Re: Easter lamb in the making
Thanks again. Not so often we have lamb. Mostly Easter and a few times in the autumn when it's lamb season. Here the lambs and sheeps are released out in the nature at the beginning of summer. Only occasional supervised. They eat what they find in the nature. I am not so happy with this because many are killed by wolves, bears and other predators. Farmers wish to extinct wolves and bears, instead of watching after their herds. They are gathered before the winter and slaughtered. Autumn is high season for lamb.
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Re: Easter lamb in the making
Joe that leg of lamb looks fantastic :thap
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
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