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Capetown Lamb |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 06 February 2010 at 05:55 |
Here is a South African lamb recipe that will absolutely knock your socks off. I have made this many times, and prefer to grill it on indirect heat, rotisserie or pop it in the smoker. The choice is yours...it is originally from Steve Raichlen's Barbeque Bible. This is just my twist on it.I will take photos for Qview next time I make it.
Capetown Lamb
1 Bone-in leg of lamb, trimmed of any fat or silverskin
6 cloves of garlic, slivered
6 slices ginger, slivered
1/4 cup Lea & Perrin's worcestershire
1/4 cup soy sauce
1/4 cup brown sugar, packed
3 Tbsp dijon mustard
2 Tbsp Creole mustard
3 Tbsp freshly squeezed lemon juice
3 Tbsp extra virgin olive oil
3 cloves garlic, minced
1 Tbsp minced ginger
salt
pepper
1. Using a very shap paring or boning knife, cut 1 inch deep slits 1 inch apart all over the lamb, and insert 1 sliver of garlic and 1 sliver of ginger into each.
2. Place lamb in a large ziplock bag or pan while you prepare the marinade.
3. Combine all remaining ingredients except salt and pepper in a heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar.Cook u ntil thick and syrupy about three minutes.Remove from heat and taste ...season with salt and pepper if desired. Cool to room temperature.
4. Pour half the marinade over the lamb and refrigerate overnight. Refrigerate remaining marinade as well.
Next day, place lamb on rotisserie, indirect grill or smoker with drip pan underneath and cook to 160 F, basting several times. Remove lamb to rest at 160, and heat remaining marinade to serve as sauce.
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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that's a great-looking recipe true to the rich and diverse south african heritage. thanks for sharing it with us!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I forgot to mention: this makes a great sauce for grilling. I like to glaze it just a few minutes before I take meat off to rest, then re-heat the reserved sauce to serve when you slice it.
In all honesty, you'll probably want to double the sauce recipe...as is often the case, the sauce really makes the dish. Hope you guys enjoy it.
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Go ahead...play with your food!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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As promised, here is the Capetown Lamb We'll start with the main ingredients
We'll peel our ginger, and cut it into slices
Then we'll cut those slices into slivers and cut our garlic into slivers Make cuts 1 inch deep and 1 inch long about every 2 inches, all over the roast Place one garlic sliver and one ginger sliver into each cut Make the marinade, pour it over the roast in a large ziplock bag and marinate overnight, then get that sucker into the smoker or onto the rotisserie! Cook to 160° basting several times with marinade. Warm leftover marinade while roast is resting Slice and serve with your favorite sides, and some sauce.
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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that looks wonderful, dave! great pictures and a beautiful presentation!
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jdonly1
Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180 |
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Man that looks good,this is on the to do list for sure.
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jdonly1
Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180 |
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Had this for tea tonight.Marinated it for 2 days and then cooked it on the smoker.It was bloody buetiful
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I'm glad you got a chance to make it JD, and even happier that you enjoyed it
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Go ahead...play with your food!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Have my Easter leg of lamb marinating as we speak...followed the above procedures.
I'll post some pics of it when I get it into the smoker, and of course when I take it out. |
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Go ahead...play with your food!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Gee whiz! That plate looks like something out of Gourmet magazine. Beautiful, Dave! Fabulous dish, thanks for posting.
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jdonly1
Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180 |
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Have to get my butt into gear and make this again,it was pretty darn good
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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I had this wonderful lamb again yesterday...made some Italian style stuffed jalapenos from the leftover stuffing I had in the freezer, and tossed them into the GOSM with the leg of lamb.
Here's the lamb after about two hours over hickory smoke...just basting for the first time. I smoked it low and slow and brought the I.T. up to 155°...took about six hours, and I enjoyed all of them. We finally got a sunny day here in New England. Hoser put the shorts on and even got a little bit of a sunburn....life is good! Here is the lamb resting before getting carved....I'm sorry I don't have plated pictures for you, but by this time mass quantities of red wine had been consumed, and things get a little fuzzy. All in all, it was a great day...thanks for looking! |
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Go ahead...play with your food!
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jdonly1
Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180 |
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sitting here drooling
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jdonly1
Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180 |
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Doing a slightly different version of this later today
Boned out a home grown leg of lamb and butterflied it.Have it marinating and will cook it on the WSM Will post pics after its done Cheers JD |
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jdonly1
Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180 |
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Few pics
Marinade Lamb Lamb in marinade |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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looks good so far, jarrod!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Looking really good so far Mate!
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Go ahead...play with your food!
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jdonly1
Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180 |
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Man we love this recipe
Here are the finished pics |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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absolutely beautiful, jarrod - lamb is hard to come by for us up here, but i'm going to have to see about saving some deer this fall for this purpose - great job!
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jdonly1
Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180 |
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Hmmm wonder how it would go with deer????I think it would work well wit a nice piece of pork maybe.
We used some seeded mustard and it seemed to go well with the recipe We are lucky to have lamb on tap here as we breed them. |
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