hi, i was wandering if anyone knows of a decent lamb rub recipe as i love the stuff but cant find any specific rubs for lamb. cheers
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lamb rub recipe anyone?
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what she said but mix it in yogurt.brink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....
Blues-N-Cues Concessions & Catering
http://blues-n-cuesbbq.com/
my music recordings-
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Originally posted by Bbqgoddess View PostHummm, love lamb, I would use a mix of rosemary, garlic salt, cbp, and a little mint.. but thats just me!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
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You know, I saw in another thread you tried or liked the idea of the Lavender Rub.
I have a friend who owns a Greek Restaurant.
Dude's been here over 50 years and I can barley understand him.
Born in Greece and English isn't exactly his forte'.
He does his Lamb Chops like this.........
Now it's not a "recipe" per se as it's not 1 tsp of this etc but use the following to your liking. Tony uses this to marinade his Lamb Chops. It's REALLY good.
Lamb Seasoning Santorini
Olive Oil
Oregano
Lowry’s Seasoning
Garlic (fresh, minced)
Lemon Pepper
Pepper
Kosher Salt
Macerate Lamb in the above for at least 24 hours.
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My favourite lamb marinade is equally simple.
use mint sauce (or several handfuls of mint leaves and balsamic vinegar if you don't have ready made sauce)
Honey, mashed up ginger root, garlic and alittle pepper.
Munge it all up in a blender/magicbullet/multichopper etc
Should taste slightly acidic - as the vinegar cuts through the fattyness of the lamb.
make it pretty thick.
Cut your lamb into small steaks and seal in plastic container with marinade and the just shake the living crap out of it :-)
The shaking tenderises the meat and helps the marinade penetrate. If you shake it enough you can get away with just an hour marinade (good for impromptu bbqs)
I've got an actual quantity recipe around somewhere - I'll dig it out.
It's salt free - so useful for those on low sodium diets as well as everyone else.
Dunno what lowrys seasoning is - other than that above looks pretty decent :-)Made In England - Fine Tuned By The USAJust call me 'One Grind'
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Originally posted by curious aardvark View PostIf you shake it enough you can get away with just an hour marinade (good for impromptu bbqs)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
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Like many said I would make a wet rub.
Rosemary
Garlic
Thyme
Salt
Pepper
Oil
For fun add some red chile flakes.
Throw a few sprigs of rosemary on the fire. Not much though it is a pine.
Also tie some sprigs of rosemary together and use as a brush for basting."I'm the 82nd Airborne, and this is as far as the bastards are going."
PFC Martin, 325th Glider Infantry Regiment, Battle of the Buldge
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Originally posted by Vlap View PostLike many said I would make a wet rub.
Rosemary
Garlic
Thyme
Salt
Pepper
Oil
For fun add some red chile flakes.
Throw a few sprigs of rosemary on the fire. Not much though it is a pine.
Also tie some sprigs of rosemary together and use as a brush for basting.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
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those shanks look amazing !
And that's before cooking lol
The vacpacker can be your friend in this case as well. Really reduces marinade times.
haven't used the vacumn container since i started the james Bond style marinades (shaken not stirred )Made In England - Fine Tuned By The USAJust call me 'One Grind'
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