I really enjoy Lamb, properly prepared there is just something about it accompanied with a good Red that puts a smile on my face. Yesterday I had the opportunity to do what I enjoy the most, cooking for my family. My mom & dad celebrated 55 years of marriage so we had a very small gathering for them and I got the duty of preparing the Leg of Lamb. There is long history as well as tradition when it come to lamb on both sides of my parents family dating back longer than the 55 years they have been together oops 56 year they have been together. I enjoy hearing the tales from years past and of the slow cooking of whole lambs on the spit which was tradition. As with time, tradition often goes to the wayside which really bums me out so I do what I can to see that tradition and heritage is kept alive on some level.
Yesterday was a day that began with a Picon(photo of dad preparing what looks to be the last of)
or two as I prepped the 6 plus pound leg by stuffing it with many, many garlic cloves and running whole sprigs of rosemary along the bone, two ingredients that are a must when grilling up a leg. There is nothing over the top I wish to share here just a suggestion that can be applied when grilling game, poultry, fish and meats or even veggies.
I use indirect heat in the Weber which means I am adding charcoals every 30-45 mins. As I add the charcoals I mix in fresh rosemary, greens and stems which produce a wonderful smoke that permeate the garlic stuffed leg of lamb in this case. By adding fresh herbs to your fire such as the rosemary it adds and incredible flavor to the smoked kissed meat. As I mentioned this can be done with just about anything one could grill, items that are slow cooked are the best but it also fares well with the quick to cook items.
In close I just want to say CONGRATULATIONS AND THANK YOU to my mom and dad.
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