Never Made Lamb, But it Was On Sale!

[BigRix]

Couldn't pass this up as it was an clearance.





I have never cooked lamb before. Any suggestions for tomorrow nights dinner?

I'm thinking about offset cooking in a roasting pan on a bed of veggies of some sort.

Sear it first? Smoke wood?

P.S. I just noticed it was miss labeled when I posted the pics.

[Hogsy]

I usually cook legs of lamb with rosemary and garlic, indirect hot and fast taken to medium and served  with plenty of veggies
Mint sauce or mint jelly go really well with lamb especially when smoked using fresh rosemary
I wouldn't worry about searing as a hot cook should give it plenty of colour

[AnakiMana]

Please post pictures when it's done.  I've never done lamb before either.

Sent via smoke signals from my Weber kettle

[HankB]

Score!

I like leg of lamb Provencal like Steve Raichlen makes it. Here's how I did it: http://smpoke-on.blogspot.com/2012/04/leg-of-lamb.html. In fact I just made another one over the weekend at my son's place. Came out great! I love lamb.

[Hogsy]

Time for an update Big Rix
How did you go with the lamb???

[BigRix]

It didn't end up happening because I couldn't get the whole family together and it is currently residing in the freezer.

I'll let you know how it goes.

[BigRix]

Lamb went down for Mother's Day Lunch/Dinner.



Garlic and Mint stuffed into cavities, EVOO, salt and pepper.

Sitting on a bed of Brussels sprouts, onion, potato, and carrots. Basically stuff I had in the fridge.

Large Performer basket full of Kingsford Comp/Royal Oak. Let overs from my last cook. Chunk of Apple smokewood.



I'll keep you posted when it's done.

[Troy]

you got a pretty slamming deal on the 'beef chuck roast'

i love lamb, but I have yet to find it at a price that doesn't make my nipples hurt.

[BigRix]

Yep they had about four of them and had I known they were were miss marked when I bought them I would have bought more.

The cook turned out tasty but was not without incident. Cooking it on a bed of veg in the aluminum tray caused the veg to not get done and the bottom of the lamb to turn out rare. It seems they were shielding each other from the heat.

Cooked for 3 hours at 275 to 325 or there abouts. Everyone wanted at least medium and I'm  glad they did as the bottom was rare and would have been undercooked if I pulled it any earlier.

[Weber MD]

Rix, thanks for sharing your experience and pics with the lamb.  I'd love to run into that type of deal.  I haven't tried lamb on the grill but would like to.