Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: 1Cavman on April 04, 2013, 03:47:32 AM

Title: Grape Vine Smoked Lamb on the Kettle
Post by: 1Cavman on April 04, 2013, 03:47:32 AM

Did this awhile ago but figured I post it

Simple Greek Seasoning - Lamb with lemon juice, fresh rosemary, oregano, and garlic slivers in the leg.
(http://i1263.photobucket.com/albums/ii624/rpugliese/Lamb/100_0575.jpg)

Into this pan
(http://i1263.photobucket.com/albums/ii624/rpugliese/Lamb/100_0579.jpg)
(http://i1263.photobucket.com/albums/ii624/rpugliese/Lamb/100_0580.jpg)

A Little Grape Vine
(http://i1263.photobucket.com/albums/ii624/rpugliese/Lamb/100_0576.jpg)
(http://i1263.photobucket.com/albums/ii624/rpugliese/Lamb/100_0582.jpg)

Pulled at 157
(http://i1263.photobucket.com/albums/ii624/rpugliese/Lamb/100_0583.jpg)
(http://i1263.photobucket.com/albums/ii624/rpugliese/Lamb/100_0584.jpg)

Mad Hunky Pizza Shake on Zucchini
(http://i1263.photobucket.com/albums/ii624/rpugliese/Lamb/100_0581.jpg)

Served with Rice Pilaf, Feta Cheese and Kalamata Olives
(http://i1263.photobucket.com/albums/ii624/rpugliese/Lamb/100_0585.jpg)
(http://i1263.photobucket.com/albums/ii624/rpugliese/Lamb/100_0586.jpg)

Thanks for taking a look

Title: Re: Grape Vine Smoked Lamb on the Kettle
Post by: nicky on April 04, 2013, 04:03:27 AM

Looks great!

You put on fresh grape vine for smoke wood? Never tried it!!

Title: Re: Grape Vine Smoked Lamb on the Kettle
Post by: 1Cavman on April 05, 2013, 03:30:02 AM

Nicky...

Considering the short duration of the cook and a bit higher heat the smaller fresh vines worked just fine.
Figured I'm doin Greek today so I raided the grape arbor..

Title: Grape Vine Smoked Lamb on the Kettle
Post by: Bbqmiller on April 05, 2013, 03:42:56 AM

Looks good - what temp did you smoke? I did lamb once in the WSM, but it didn't turn out so well. Were the seasonings put on just prior to cooking?

Title: Re: Grape Vine Smoked Lamb on the Kettle
Post by: 1Cavman on April 05, 2013, 03:52:59 AM

Quote from: Bbqmiller on April 05, 2013, 03:42:56 AM

Looks good - what temp did you smoke? I did lamb once in the WSM, but it didn't turn out so well. Were the seasonings put on just prior to cooking?

Ran the Kettle at about 325. Almost like I would do them in the oven. Garlic slivers put into the lamb squeezed the lemon juice and covered the lamb then added the rosemary and oregano.
Put it back in the fridge for a few hours before cooking..

Title: Grape Vine Smoked Lamb on the Kettle
Post by: Bbqmiller on April 05, 2013, 12:27:12 PM

Thanks - wife has been asking for a lamb dish lately.