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Thread: Lamb

  1. #1
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default Lamb

    This was supposed to be supper on Saturday, but went to an auction in the afternoon and stayed longer than anticipated so it became lunch on Sunday.........not that any of this matters, I suppose.

    Anyhow, had a leg of lamb to cook and in the midst of trimming noticed the camera nearby so took a couple of shots.

    Lamb raw.jpg

    Made a paste of garlic and oregano, and whisked it with some EVOO and lemon juice. Dropped it all in a bag to marinade for a few hours, but wound up leaving it over night. Took it out Sunday morning and hit with some Jane's Krazy Mixed Up Salt and CBP and tied it loosely to hold some shape. Into the cooker at 250 with apple for the smoke. Pulled it off to rest at 130 internal.

    Lamb cooked.jpg

    I was kind of surprise by how light colored it was. Maybe being in the marinade overnight affected something Anyhow, let it rest for an hour or so and than ran it through the Hobart to get some real thin slices.

    Slicer.jpg

    Took a handfull or 3 of the slices and threw them in a hot cast iron pan with some butter to put a nice crust on the meat. Stuffed it into warm pita bread with some sauteed onions, diced tomato and homemade tzatziki sauce.

    Gyro.jpg

    As with many things, the pics don't do it justice. Made for a nice lunch yesterday.
    FBJ

  2. #2
    SmokyOkie Guest

    Default

    The pix did well enough that I am no longer hungry.

    Thanx for sharing.

    IMHO, lamb is highly overlooked and is one of the best red meats out there.

    Did oyu make the tzaziki with sour cream or labne?

  3. #3
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    That looks really good, FB! Very nice.

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  4. #4
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Quote Originally Posted by SmokyOkie View Post

    Did oyu make the tzaziki with sour cream or labne?
    Labne

    Chobani plain greek mixed with K Salt and drain over night.
    FBJ

  5. #5
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Great Write-Up, Joe...
    Good looking stuff and you still have nice hands!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  6. #6
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Quote Originally Posted by Joneser View Post
    Great Write-Up, Joe...
    Good looking stuff and you still have nice hands!
    Thanks for not mocking my thumb ring.
    FBJ

  7. #7
    SmokyOkie Guest

    Default

    I thought that was me.

    Did you put the labne in a towel and squeeze out the whey liquid?

  8. #8
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Quote Originally Posted by SmokyOkie View Post
    I
    Did you put the labne in a towel and squeeze out the whey liquid?
    I put it in a cheesecloth, but that on a fine mesh strainer and set that over a bowl to catch the liquid...........no squeezing.

    Did, however, squeeze the cucumbers........don't need that extra liquid making things runny.
    FBJ

  9. #9
    SmokyOkie Guest

    Default

    I like to salt , drain and then squeeze the cukes too.

    It makes it too runny if you don't.

  10. #10
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    Those pics make me hungry
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

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