Announcement

Collapse
No announcement yet.

Another Leg of Lamb with Brussel Sprout Caserole

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Another Leg of Lamb with Brussel Sprout Caserole

    I had bought 3 legs last easter on sale and this is last one...I posted the other 2 which i grill smoked....

    7.5 pound leg....



    rubbed with 1/4 cup lemon juice and used my uluu knife parents picked up in anchorage,alaska when i lived their as a kid...i use uluu on all my herbs and dicing etc...Awesome tool....






    rubbed with mucho rosemary and garlic from my garden





    I did this leg in my oven.....425 degree to sear lamb for 30 minutes and then finished at 350 degree....

    I take drippings add a cup of red wine,some chicken stock,parsley,onions and reduce..








    Strain that and cool and remove fat on top....Talk about some lamb flavor infused with herbs...




    I transplanted my brussels i grow from seed a month late this year and wont have much...

    This is they with bacon and shallots...I just cook bacon bits and shallots and add brussels and cup of water and saute bout 5 minutes...Put in caserole dish and add bread crumbs mixed with butter and broil a few minutes....Tasty and fresh...







    Also boiled some red potaters my friend grows and sauteed with onion,garlic..




    The leg all done...Really popped with the herbs




    crudy final pic with the taters and brussel caserole





    I even had a chance to invite slanted88 over....


  • #2
    Now THAT is a tour'd force on leg-o-lamb! Nice tight sprouts. Sometimes they get "leafy" up this way. Well done, sir!
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

    Comment


    • #3
      Nicely done Kevin
      sigpic

      Comment


      • #4
        Fantastic lookin meal Gaylord.

        Comment


        • #5
          Ok I owe ya.

          Comment


          • #6




            Magazine cover shit right there
            Keith

            Comment


            • #7
              Dang Belinda, that just phuckin' rocked brother!!! I mean, holy chit!!!

              Oh, and not BAAAAAAAADD!!!


              Drinks well with others



              ~ P4 ~

              Comment


              • #8
                nicely done..........
                sigpic
                it's all good my friend..........

                Comment


                • #9
                  Man that looks sweet,,,well done..
                  Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

                  Comment


                  • #10
                    Originally posted by Cajunsmoke13 View Post
                    Man that looks sweet,,,well done..
                    I'd say it's more rare to medium rare...


                    Drinks well with others



                    ~ P4 ~

                    Comment


                    • #11
                      wow that is beautiful so what temp did you bring that to? I real loves me lamby
                      sigpicbrinkman pitmaster deluxe
                      members mark upright propane smoker
                      kingsford bbq
                      23"weber kettle






                      __________________

                      Comment


                      • #12
                        Jerry Earl Watson!...Neglecting that compost is no reason for fixin something like that! If I need ta call yer Mum...i'll damn sure do it! On your feet & burp...get out there & report!
                        Sunset Eagle Aviation
                        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

                        Comment


                        • #13
                          Oh man datts bad, in a gooood way! I wan it, I wan it, l wan it.!!
                          Mark
                          sigpic


                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                          Smoked-Meat Certified Sausage Head!

                          Comment


                          • #14
                            Originally posted by Jimh View Post
                            wow that is beautiful so what temp did you bring that to? I real loves me lamby
                            The lighting is deceptive in color.....I usually pull them at 125 degree(i like rare) and after resting its prolly 135 degree....

                            I had company and i knew some didnt like the rare,so this one was pulled at 135 internal and was prolly closer to 145 degree after resting....

                            Comment


                            • #15
                              I love lamb and you sir sure did that one right. I have one of those knives that we picked up when we were in Alaska and I have never used it. It just sits on our counter as a decoration. I should give it a try some time.
                              Propane Smoke Shack
                              UDS
                              Great Outdoors Smoky Mountain
                              sigpic

                              Comment

                              Working...
                              X