Text 23488, 121 rader
Skriven 2007-11-27 21:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Various
===================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DD> Tractor pulls in person can be quite exciting.
 
 JW> Disagree.

 DS> Get your leg caught up in the chain and get back to me on 
 DS> that one. [g]


Well, maybe in those circumstances...


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: (Bbq) John White's Lamb
 Categories: Bbq, Lamb, Smoked, Marinades
      Yield: 16 Servings

      1    Whole leg of lamb
           PASTE:
    1/4 c  Dijon mustard
      2 tb Crushed garlic
      1 tb Brown sugar
      2 tb Canola oil
    Fresh mint leaves
    Fresh rosemary

  Having recently seen Alton Brown's "Good Eats" episode on doing
  leg of lamb on the charcoal grill, I found myself inspired to try
  my first lamb grill. Well, my first lamb period, actually.

  My local supermarket carried a bisected leg, but the two halves
  came in at well under the 8-9 pounds I thought it would be.  In
  fact, I felt compelled to cook both the shank and sirloin portions
  in order to ensure a high enough meat yield.

  After boning (how come boning and de-boning mean the same thing?)
  the sirloin portion of the leg, I made a paste. I used half the
  paste to coat the inside of the boned sirloin end of the leg, then
  tied it closed, roastlike (another first for me. whohoo!).

  After boning the shank end of the leg, I realized what "lots of
  connective tissue" meant.  In addition, the bone was much closer
  to the surface of the meat.  In the process of boning the sirloin
  end, I came very close to butterflying it.  Not so with the shank
  portion. I ended up with a very solid piece of meat.  I didn't
  feel comfortable cooking this the same way as the sirloin end, so
  I made a pouch out of heavy foil, placed my shank in,  and added
  the rest of the paste on top.  I was hoping for closer to a
  pot-roast/braise/wet-heat method which would hopefully turn some
  of the connective tissue to collagen (oh, I saw the pot-roast
  episode too). I have to say that I was pretty proud of myself for
  innovating on my feet in the kitchen.  And no, I didn't strain my
  shoulder patting myself on the back.

  At any rate, both pieces of meat sat in the fridge for a half
  hour, and came back to room temp for half an hour, then went on
  the grill.

  I need some advice on maintaining an indirect heat section of my
  Weber grill.  It seemed impossible to keep coals from encroaching
  on the center portion of the coal area.  Perhaps I should have
  made some kind of foil drip pan construction with high walls?  Is
  there a piece of hardware I can buy to drop down there (didn't see
  anything at bbq's galore; I'll try the home despot)?  Perhaps less
  charcoal would help. I had no fresh rosemary sprigs to drop on the
  coals for smoke.  The dried stuff ignited almost immediately,
  though I did manage some smoke by covering the grill quickly. Next
  time, I'll soak some overnight in water, and use a heavy foil
  pouch to generate the smoke.

  I cooked the sirloin end to 140F, and the shank to 145F.  The
  sirloin end was beautifully grilled, but didn't have much of the
  mustard paste flavor. The shank portion was cooked in its own
  juices in a heavy foil pouch, and picked up a lot more of the
  mustard past flavor (yummy).  Oh, I did let both pieces of meat
  rest for 20 minutes before serving.

  I was thinking that perhaps the better flavor came from the foil
  pouch method, though playing with the amount of charcoal and
  smoking methods might help that out.  In fact, I was thinking of
  forgoing the boning and bisecting and cooking an entire leg in the
  pouch.


  From: John White

  I did a leg of lamb yesterday. Sometimes I'll debone it but I
  never liked the mustard paste idea.

  I usually marinate with lemon juice, olive oil, garlic and
  rosemary. However this time I left the leg on the bone and
  inserted garlic slices throughout the meat (cut a small slit and
  stick in a slice of garlic). I then marinated with a commercial
  speedie sauce (can't remember the brand name but it's like italian
  dressing).

  Cooked on my Weber gas grill, indirect (middle burner off, front
  and rear burners on low) with a pan below the grates. Once it hit
  temperature (130 or so), I turned up the burners to brown the
  outside more.

  Very pronounced garlic taste (good!). Very nice in pitas with
  tomatoes, onions and cucumber sauce.

  From: Alan Claver

  Date: 4 Jul 2002

MMMMM


Cheers

YK Jim


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