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Pork Belly Stuffed Leg of Lamb stuffed

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  • Pork Belly Stuffed Leg of Lamb stuffed

    I ran out of time, but this is what I was cookin.
    Fileted, stuffed leg of lamb, wrapped in cured pork belly rubbed with a mix of Mad Hunky and Jerk.


    I've got more pics of the process. Serving it over Andouille dirty rice.
    Last edited by Mark R; 07-11-2017, 12:21 PM.
    Mark
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    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

  • #2
    Sure looks good. I like the sounds of the andouille dirty rice
    z
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    • #3
      Lookin' real tasty
      Jim

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      • #4
        what's the stuffin'
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        it's all good my friend..........

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        • #5
          Dang, too bad it didn't make it. Pretty sure I'd vote for that.
          A few of my favorite things:
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          • #6
            damn forgot all about the stuffed competition.
            Too busy fitting a fan duct to alexa.

            scrape that rice into the bin and give me a few slices of that
            Made In England - Fine Tuned By The USA
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            • #7
              Originally posted by chefrob View Post
              what's the stuffin'
              Ingredients

              1 tablespoon olive oil, plus 1 tablespoon
              2 cloves garlic, minced
              6 sun-dried tomatoes, diced
              1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
              1/2 teaspoon salt, plus more for seasoning
              1/2 teaspoon freshly ground black pepper, plus more for seasoning
              1/4 teaspoon dried thyme
              1/4 cup (2 ounces) goat cheese
              1/3 cup reduced-fat cream cheese
              ½ cup pistacio

              Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese, pistacio and the cream cheese. Stir to combine and set aside.

              The Lamb was marinated for a couple days.
              The belly was spit in half thick wise and cured.
              I'll post the whole thing later. I have to make another trip to VA this morning.
              Mark
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              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

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              • #8
                Looks great Mark for that
                ~ George Burns

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                • #9
                  Jeezus Mark, I'da voted fer dat!! Looks grate, and I love the flavor combo!!


                  Drinks well with others



                  ~ P4 ~

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                  • #10
                    Pretty sure that was gonna be our winner Mark...
                    Just missed it by that much chief...

                    So which pic would you have entered? Just wondering...
                    Craig
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                    • #11
                      Originally posted by SMOKE FREAK View Post
                      Pretty sure that was gonna be our winner Mark...
                      Just missed it by that much chief...

                      So which pic would you have entered? Just wondering...
                      Bottom one with ABT's and stuffed tomatoes. And the roast in the background.
                      Mark
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                      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                      Smoked-Meat Certified Sausage Head!

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                      • #12
                        Ummm yeah....

                        Excellent execution Mark!
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                        • #13
                          WOW, that looks amazing. BTW, what is considered a good price pork belly?
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                          • #14
                            Originally posted by Mark R View Post
                            Bottom one with ABT's and stuffed tomatoes. And the roast in the background.
                            Oh yeah...That one...Great choice...
                            Craig
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                            • #15
                              Originally posted by Fender60 View Post
                              WOW, that looks amazing. BTW, what is considered a good price pork belly?
                              Thanks!
                              Sorry, I didn't pay attention. This was round two, I lost the first belly to a fridge door blocked open. Found this in a Oriental market, picked the meatest one - never looked at the price......gotta go! First was out of the freezer.
                              Maybe post that as a question, lotta other folks make more bacon than I do.
                              Mark
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                              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                              Smoked-Meat Certified Sausage Head!

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