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Results 1 to 8 of 8
  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Leg of Lamb Part 2

    Remember the bottom part of the lamb's leg and the bone that met the clever ? Well, after that, for 2 1/2 hours the bone met some boiling water with Ras-el-Hanout spices (Pili-pili, Black pepper, garlic, nutmeg, coriander, cinnamon and cumin).
    He was then taken out and scraped (and as much of the marrow as I could get at , I dug out) and all that was put back in the liquid, can't call it water any more.

    Couscous vegetables (Carrots, Zucchini, Turnips, Celery, tomatoes and onions) were added and boiled for 20 minutes more.
    Cooked some couscous, heated up some Garbanzo nuts, put it all on a plate, with that lower piece of leg and a couple of fried pork sausages and voila !
    it gives this :


    Another angle :


    15 minutes later :


    The little jar that you see on the second picture is called "Harissa", it is hot chilies, garlic, salt and water - good, believe me.

    If you got this far, thank you for looking.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Another fine post Cal! That looks fantastic and totally something I want to eat .. I'm starving now. Thanks for sharing with us!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    that was some post. Lamb is some good stuff now I have a taste for it. I may have to hop the fence tonight a russel me one I'll blame the coyotes if the count comes up short
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  4. #4
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    excellent job !!!
    Jim

  5. #5
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Well now, Ain't that different? Well to me anyway. Sounds tasty Cal! Good job!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  6. #6
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Another fine looking meal!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  7. #7
    Join Date
    Oct 2009
    Location
    St Catharines, Ontario, Canada
    Posts
    730

    Default

    Very nice looking plate. Kudos on a fine job...
    KCBS CBJ
    ZEEK




  8. #8
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Do not know why the links were not broken on this one.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

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