Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: HankB on April 25, 2013, 07:31:07 PM
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I'm really enjoying visiting or son because I get to cook on a Weber every night. So far I've been doing everything on his SS Performer and it serves to remind how versatile a 22.5" kettle really is. Tonight I made Lamb Provencale (http://www.primalgrill.org/recipe_details.asp?RecipeID=80&EpisodeID=15). That's poked full of holes which are then stuffed with Kalamata olives, garlic and sprigs of fresh rosemary. I made a marinade/baste with EVOO, cider vinegar, a little Balsamic vinegar and some garlic, rosemary, thyme and oregano that I spread on the lamb prior to starting the fire. I cooked with one basket of briquettes (replenished a couple hours into the cook) with oak, maple, cherry and a little hickory for smoking wood. I had the bottom vent cracked open which provided a temperature measured at the lid vent of about 400°F. At three hours the meat measured 135°F internal and I pulled it to rest while we prepared sides.
(https://lh5.googleusercontent.com/-P6ar-LRfHNM/UXnx7lt_Q_I/AAAAAAAAQCI/aOSmGbfJzu4/w800-h533/IMG_20130425_192756_042-PP.jpg)
I really like lamb and have used this recipe before and found it to produce good results. The lamb was purchased at a 4-H (young peoples farm club) fair and I'm told that all of the meat that came from it was very tender as was this leg.
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That looks tasty!
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Looks great Hank!
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It was good - thanks. And I used stock form the bone to make lentil soup and that was good too. ;D