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Fire Me Boy!
12-21-2008, 01:58 PM
Never doen lamb before. Any suggestions for a rub or marinade?

Baconeater
12-21-2008, 01:59 PM
Make sure you use a cooking bag.

Fire Me Boy!
12-21-2008, 02:02 PM
Make sure you use a cooking bag.

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kstater
12-21-2008, 02:03 PM
Not to hijack, but I'm grilling some duck this afternoon. I want to slice some green and red peppers and throw them on, how long should I leave the peppers on the grill, and should I season with anything?

Fire Me Boy!
12-21-2008, 02:07 PM
Not to hijack, but I'm grilling some duck this afternoon. I want to slice some green and red peppers and throw them on, how long should I leave the peppers on the grill, and should I season with anything?

I haven't even gotten one real response yet!!! :cuss:







Always season with a little salt. Peppers will cook fairly quickly... douse them in olive oil, sprinkle some salt/pepper and whatever you wanna go with and grill for probably 20 minutes. Turn frequently - you don't want them burned.

kstater
12-21-2008, 02:11 PM
I haven't even gotten one real response yet!!! :cuss:







Always season with a little salt. Peppers will cook fairly quickly... douse them in olive oil, sprinkle some salt/pepper and whatever you wanna go with and grill for probably 20 minutes. Turn frequently - you don't want them burned.

Thanks. As for the lamb, try some lemon juice, rosmary, mint(I don't like the mint though), and garlic.

cdcox
12-21-2008, 02:18 PM
I've never cooked lamb at home before since my wife doesn't like it. Lamb is very flavorful, so I'd keep it pretty basic. Salt, pepper, maybe some rosemary.

My Joy of Cooking has two other treatments:

1. Mustard coating:

1 T Dijon
2 T Olive oil
1 T Lemon juice
2 t fresh rosemary or 3/4 t dried
1 t salt
1/4 t ground pepper.

Brush it on after the rack is seared.

Moraccan Spice Rub:

2 T olivie oil
1/4 C fresh mint (I HATE MINT).
2 T fresh parsley
1-1/2 t ground ginger
1/2 t each: allspice, cinnamon, pepper, paprika, coriander. salt
pinch of red pepper
pinch of ground cloves

cdcox
12-21-2008, 02:23 PM
This martini paste sounds interesting:

1/2 medium onion
10 garlic cloves
juice and zest of one lemon
3 T gin
2 t Kosher salt
1/4 C olive oil

combine in food processor.

angelo
12-21-2008, 03:24 PM
I do the following

6 cloves of garlic
1 teaspoon each thyme, oregano, mint,rosemary, crushed red pepper
1 tablespoon parsley
2 tablespoon dijon (whole grain if you have it)
1 teaspoon cumin
1/2 cup extra virgin olive oil

place garlic herbs and mustard in a small food processor and puree to smooth
while it is running slowly add the oil to create an emulsion
when complete set aside

preheat an oven to 400
pat the lamb dry and season with kosher salt and black pepper
sear in a very hot saute until a nice crust forms
allow the lamb to cool slightly and rub with garlic paste all over.
return to pan and put in oven for 10 minutes for med rare (check after 8 min with an instant read thermometer)
remove and allow to rest for 5-10 minutes slice and enjoy

Ang

catfish307
12-21-2008, 04:00 PM
Leave the wool on it if you want the best flavor.

KCChiefsMan
12-21-2008, 04:07 PM
make sure you don't overcook it! Lamb tastes awful well done imo

Fire Me Boy!
12-21-2008, 04:08 PM
make sure you don't overcook it! Lamb tastes awful well done imo

Yep. Will use the wireless probe to get it med. rare.

Baby Lee
12-21-2008, 04:13 PM
Alton Brown pwns

http://www.foodnetwork.com/recipes/good-eats/crown-roast-of-lamb-recipe/index.html