« Back to home

Late Lamb

Posted on

I was ready for lamb at Easter, but we’re a couple days past that now. It really snuck up on me, so the lamb was still frozen day-of. Well, we’ll make it today. I’m using a recipe similar to last time (recipe here), because after writing that post I realized the smoked lamb was really fantastic. Maybe it just needed some time in the fridge, but it was really fantastic later.…

Read more »

Lambtastic

This is lamb weekend. Some folks call it Easter weekend. I’m doing two legs of lamb - right leg and left leg. Both are about 4.7 lbs, $5.99 per pound. Today, Saturday, I’m going to smoke one based on this recipe, and tomorrow I’m going to Sous Vide one based on the same recipe I’ve used in the past. Sarah likes meat more well-done than I do, and with lamb I don’t mind that much, so my target is medium-well.…

Read more »

Sous Vide Lamb Leg

Posted on

Well, I’ve got a couple cooking projects going on today. I’m planning to be home all day, so I’ve started up a lamb leg in the Sous Vide. It’s a 5 lbs New Zealand lamb leg from Costco, all tied up. 1 Tbsp salt 2 Tbsp melted butter 1 Tbsp (actually, a bit more) fresh rosemary 1 tsp pepper (or so) 6 big cloves of garlic 14 Kalmata olives I put all that in the food processor and went until the garlic and rosemary were minced.…

Read more »