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I’ve smoked ribs.  And I’ve smoked brisket.  I’ve even smoked a chicken, shrimp, and eggs.  The shrimp and eggs were together and so totally delicious.  At some point I want to smoke some burgers.  Maybe some steaks, a smoked prime rib roast, and of course some mac and cheese.  Because that sounds so delicious.

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I decided to change our tradition.  Instead of having ham for Easter, we have lamb.  Usually, Lidl has boneless leg of lamb on sale throughout the year.  I’ve stashed a few in the freezer.  For some reason I can’t resist buying them when they’re on sale.  Which is so ironic because I didn’t like lamb for most of my life.  It wasn’t until I met the hubs that he changed my mind.

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Boneless Versus Bone-In: Which is Better?

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The choice largely depends on your preference.  But there are some things to consider when making your choice.  Bone-in lamb retains more flavor and moisture from the marrow in the bone.  But it is a larger roast to smoke than a boneless leg of lamb.  So, it will take longer to smoke than it’s boneless counterpart.

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Boneless lamb is easier to carve and usually come rolled and “tied” with an elastic netting. The boneless leg allows for more uniform cooking.  The meat is a relatively even thickness unlike the bone-in version.  Finally, a boneless leg of lamb also gives you the opportunity to stuff the lamb.  I stuff mine with herbs, spices, garlic, roasted red peppers or sun-dried tomatoes. 

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Can you smoke meat without a smoker?

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Yes, you can.  I smoked a brisket on a gas grill.  You can use some wood chips and foil pans.  Or you can use a smoker box if you have one.  You can use a charcoal grill with indirect heat. The hardest part is maintaining the temperature.  This is easier to do with a gas grill.  It just requires putting the wood in a foil pan over a burner on high.  Then you put the meat on the other side over a medium to low heat.  Check the chips every 30 to 45 minutes to make sure they’re still smoking.  If not, add some more.

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For a charcoal grill you need to create a two-zone fire.  Pile the coals on one side of the grill.  Place a drip pan filled with water on the other side.  The water helps regulate the temperature and adds moisture. Put the wood chips on the coals.  Finally, place the lamb over the drip pan. Make sure to keep the lid closed as much as possible to maintain the smoke.

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I’ve had some smoker bags for the oven, but I haven’t seen those in a while.  You can try smoking them in the oven.  You’ll need to put the wood chips in a foil lined roasting pan on the bottom of the oven.  Then you put a rack as close to the top of the pan as possible.  Then put the lamb on the rack over the chips.  Finally, put a foil tent on top of the meat.  Set the oven to a lower temperature and baste regularly to keep the meat moist.

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Choosing the Right Wood

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If you didn’t know different woods impart different flavors, ranging from mild and sweet to strong and earthy.  Since lamb is a bold flavored meat, I opted for mesquite with a little apple wood for sweetness.  That’s what I read in the few recipes I checked.  Now, as much as I enjoyed the flavor, next time I might try hickory or oak with maybe some cherry wood chips.  The lighter, sweeter woods would complement the lamb.

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Preparing the leg of lamb for smoking

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Since this is a boneless leg of lamb, I took the opportunity to marinate mine for additional flavor.  I thought about unrolling it and putting some garlic and rosemary in the center, but I didn’t have the energy to try to get it back in the netting and I don’t have any twine.  I can’t seem to find it at the store.  Don’t people truss meat anymore? 

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Anyway, I made a simple marinade with olive oil, garlic, rosemary, salt, and balsamic vinegar. I thought about making a rub for the leg of lamb, but with the netting any crust that would form would just come off when the netting came off.  Again, if I had twine I would have made a rub.

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Tips for smoking meat

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First, the key to successful smoking is to maintain a consistent temperature.  Luckily, I have a smoker and can set the temperature, but it does fluctuate when I refill the chip box.  I made sure to keep the temperature between 225°F (107°C) and 250°F (121°C). Cooking the meat at a lower temperature gives the smoke time to penetrate the meat while letting the eat cook low and slow to retain moisture and flavor.

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Keep an eye on the meat.  As the lamb smokes, it’s important to keep an eye on the internal temperature.  You don’t want to overcook the meat.  Make sure to use a meat thermometer to check the internal temperature.  I aimed for 130 F because the roast will continue to cook as it rests.  The final temperature was 145 F, which is medium, after resting for 15 to 20 minutes.

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It’s only common sense because of the first tip but avoid opening the grill or oven too often.  This causes temperature fluctuations which extends the cooking time. This is why I rely on the thermometer and visual cues to gauge the progress. I like those thermometers you can leave in that either has an app for your phone or a cable that puts the display on the outside of the grill.  The lamb should develop a dark crust on the outside and be around the 130 F to 140 F depending on how you like your lamb cooked.

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Let it rest!  This is crucial.  I wrap everything I smoke in foil and let it rest for about 20 to 30 minutes or more depending on the cut of meat.  I let the brisket rest for almost an hour.  This lets the juices redistribute and allows the meat to continue to cook to the internal temperature you’re looking for.  Besides, you don’t want to cut into the meat too soon because all that juicy goodness in the middle will just run out onto your cutting board.  Not idea.

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How to serve your smoked leg of lamb

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Carefully remove the netting or twine and place it on a cutting board.  Carefully slice the lamb into thin slices and arrange on a platter or keep it rustic and leave it on the cutting board.  You can serve it with a delicious chimichurri or gremolata.  Sometimes I whip up a horseradish sauce using a little sour cream, mayonnaise, prepared horseradish, salt and pepper.  Whisk together and serve it on the side.

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Since we had ours for Easter dinner, I served ours with garlic pepper green bean casserole and some au gratin potatoes.  Both convenience foods because I haven’t really had great success with homemade au gratin or scalloped potatoes.  But you can try serving it with your choice of sides such as roasted vegetables like radishes, potatoes, or a fresh salad. 

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The lamb had such a great flavor, I wanted to make sure to have some for lunch the next day.  So, as you can see, I made a killer sandwich with thin slices of the lamb.  Not once but twice that week!  It was that good.  A little mayo and prepared horseradish, some Monterey jack cheese, tomatoes, and lettuce.  I was the envy of the office lunch both days.

Yield: 10

Smoked Leg of Lamb

Cook Time: 1 hour

Additional Time: 30 minutes

Total Time: 30 minutes

Elevate your barbecue game with a Smoked Leg of Lamb! Juicy, tender, and full of flavor, it's the perfect alternative to typical BBQ fare.

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5.0 Stars (1 Review)

Ingredients

• 2 to 3 pounds boneless leg of lamb
• 3 to 4 cloves of coarsely chopped garlic
• 3 to 4 sprigs fresh rosemary
• 2 to 3 sprigs fresh oregano
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

Instructions

1. Combine the lamb with the remaining ingredients in a zip top plastic bag and marinate at least an hour. Remove the lamb from the refrigerator 30 minutes before cooking.
2. Preheat your smoker to 225 F. Place the lamb in the smoker and smoke, adding additional wood or pellets as needed to maintain continuous smoke during cooking. When the internal temperature is 5 to 7 degrees less than your preferred temperature, remove the lamb and wrap in foil to rest for 20 minutes.
3. After resting, carefully remove the netting or twine from the lamb and thinly slice before serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 380Total Fat 28gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 105mgSodium 103mgCarbohydrates 2gFiber 0gSugar 1gProtein 29g

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Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Monday’s #BBQWeek Recipes

• BBQ Dry Rub Seasoning from Blogghetti
• Cheesy Corn Dip from Art of Natural Living
• Chicken Bacon Ranch Pasta Salad from Our Crafty Mom
• Grilled Chicken Salad with Blueberry Vinaigrette from Jolene’s Recipe Journal
• Margarita Jello Shots from Easy Recipes for One
• Pellet Smoked Weisswurst from A Day in the Life on the Farm
• Pitcher Paloma Cocktail from The Spiffy Cookie
• Red, White, and Blue Potato Salad from Karen’s Kitchen Stories

The post Tips to Master a Smoked Leg of Lamb appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I want to love sauces like chimichurri, harissa, zhoug, and chermoula. But, sadly, they all call for cilantro. Yes. I’m one of THOSE people. I can tell if cilantro was in the same proximity of a bowl of salsa. I’m that sensitive to this controversial herb. I’m calling it that because it usually sparks many love it or hate it conversations. Some conversations even splitting families in two. Like mine. I was the ONLY one in my family that did not like cilantro.

The first time I tasted it was a chili pot lot at a local club Dad and I used to go to. We brought Cincinnati chili which I love. And someone else brought white chicken chili. You see where this is going? I thought it was parsley. I had never even heard of cilantro until that moment in time. I took a bite and almost spit it out all over the floor of the meeting room. Actually, I almost tossed my cookies after tasting it. That was my introduction to cilantro. And it hasn’t gotten any better since then. I still abhor it.

But all of those delicious sauces call for cilantro, which sucks. That means I miss out on all those delicious toppings for grilled meats. Unless I alter them and remove the cilantro and add more parsley or add in other herbs like I did for my Chimichurri Crispy Duck with Baked Tostones.

Some would argue that I’m not making those sauces authentic because I’m omitting the cilantro. I say I don’t care! I hate cilantro and want to enjoy all those delicious sauces. So I have to change it somehow. Or just make my own versions of those sauces and call them by a new name! Maybe I’ll start doing that instead.

What is harissa?

Harissa is a hot chili paste sort of like sriracha. I feel like sriracha is more common than harissa. I could be wrong. Anyway, this sauce is widely used in Northern Africa. It’s like salsa and can range from mild to hot depending on the amount of dried chile peppers that are added to the sauce. It differs from sriracha in the other ingredients added to the chile peppers. There’s usually caraway, coriander, and cumin added to the chile peppers in red harissa.

The green harissa replaces the red chiles with jalapenos and herbs like cilantro and mint and adds in some green onion for additional flavor. I’ve read recipes using roasted jalapenos and sometimes pickled. I can’t imagine pickled jalapenos in this sauce. It would definitely have a different taste with the tart pickled jalapenos.

My green harissa has toasted cumin, coriander, and cardamom seeds in there along with some smoked paprika which tones down the green color slightly. There’s jalapeno and green onion along with garlic and olive oil in there. Instead of cilantro, I’ve added in baby spinach. It’s a bright green and earthy alternative to the cilantro in this sauce.

I rounded out the rest of the herbs with the same amount of parsley as spinach, fresh mint to brighten the flavor, and fresh oregano to add a peppery undertone. Finally, I included some lemon juice and zest to bring that acidic flavor to make this a vibrant sauce perfect for any meat.

How do you make green harissa grilled lamb chops?

I thought I could make the green harissa in my smaller food processor. I was wrong. Don’t do that. Even though all the ingredients fit, there wasn’t much room for it to process well. Get the big boy out and make the harissa with it.

I started by toasting the cumin, coriander, and cardamom in a nonstick skillet until they became fragrant. Then I stirred in the smoked paprika and let it toast for a few seconds before removing it from the heat. I let them all cool in the pan until I was ready to ground them for the sauce.

Next, I coarsely chopped the spinach, parsley, mint, oregano, and green onions and tossed them into the food processor with the minced garlic, lemon juice, and lemon zest. I seeded and removed the pith from the jalapeno before chopping and adding it to the bowl.

I turned the food processor on and let it run until the ingredients were finely chopped before adding in the olive oil a little at a time until I reached the desired consistency I wanted. Spoonable but not pourable. Finally, I ground the spices, added them to the bowl, and pulsed it until they were all mixed in.

What does green harissa grilled lamb chops taste like?

It takes you out of your kitchen to Morocco or Northern Africa. The green harissa is earthy with a spicy kick. The spinach and parsley are the perfect base for the fresh mint, jalapenos, green onions, and oregano. Then there’s the spices that elevate the sauce and make it exotic. They don’t overpower the herbs at all. They complement them completely.

Add as much or as little olive oil as you like. I didn’t add so much that it became like a pesto but more than a chunky salsa. I wanted it to be spoonable but not pourable if that makes sense. But if you want to pour it then add more olive oil. Or turn it into a dressing with more lemon juice, olive oil, and maybe a little red wine vinegar. That would be good! Green harissa vinaigrette!

I marinated the lamb chops in some of the harissa and about 1/3 cup of olive oil. I wanted the to have the same flavors as the sauce. You can totally do this with pork chops, petit sirloin, or even some chicken breasts. This sauce is that versatile. But I wanted lamb chops with this dish. To me, they’re earthy and complemented the sauce perfectly.

And I just love a grilled lamb chop. Which I don’t think the younger version of myself would ever believe I would say. I had a love hate relationship with both lamb and duck as a kid. But it really does make a difference in the freshness of the meat. If they’re not fresh them they taste gamey and I cannot stand that.

Yield: 4

Green Harissa Grilled Lamb Chops

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 20 minutes

Green Harissa Grilled Lamb Chops have an herb filled delicious sauce with a kick on top of perfectly grilled lamb chops. This green harissa contains spinach, parsley, mint, and oregano and no cilantro.

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Ingredients

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1/2 teaspoon cardamom pods
• 2 teaspoons smoked paprika
• 1 cup baby spinach
• 1 cup flat leaf parsley
• 1/4 cup fresh mint
• 1/4 cup fresh oregano
• 1/4 cup chopped green onions
• 2 tablespoons minced garlic
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 jalapeno peppers
• 1 1/4 cup olive oil, divided

Instructions

1. Toast the cumin seeds, coriander seeds, and cardamom pods in a nonstick skillet over medium-high heat until fragrant. Add the smoked paprika and toast for 30 seconds more. Remove from heat and cool to room temperature.
2. Combine the spinach and next 7 ingredients (parsley through lemon zest) in the bowl of a food process and process until finely chopped.
3. Remove the seeds and pith from the jalapenos. Coarsely chop and add to them to the harissa. Process until the peppers are finely chopped then slowly add in the olive oil to you desired consistency. For a more pourable harissa add more oil.
4. Combine 1/4 cup of the harissa with 1/2 cup of olive oil in a zip top bag and stir to combine. Add the lamb chops to the zip top bag and marinate for at least an hour.
5. Preheat your grill to medium-high heat. Coat the grates in oil and grill the lamb chops 3 to 5 minutes per side or until they reach an internal temperature of 125 F for medium lamb chops or 120 for medium-rare.
6. Remove the chops from the grill, tent with foil, and rest 5 minutes.
   Spoon the green harissa over the chops before serving with Greek caprese salad, couscous, or rice pilaf.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 633Total Fat 69gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 57gCholesterol 0mgSodium 24mgCarbohydrates 7gFiber 3gSugar 1gProtein 2g

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Welcome to Herb Week where we let the herbs be the star of the recipe and not just a garnish. Mint, dill, sage, and cilantro are just a few of the herbs we are celebrating this week.

Wednesday’s Herb Week Recipes

• Grilled Pandan Chicken Wings from Palatable Pastime
• Grilled Lamb Chops and Green Harissa from A Kitchen Hoor’s Adventures
• Mint Vinaigrette from Magical Ingredients

The post Green Harissa Grilled Lamb Chops are Earthy and Delicious appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post is sponsored by Superior Farms American lamb, but all opinions are my own.

Lamb and I have a very sordid past. When I was younger, I used to have a very picky palate.  I remember having lamb for the first time and not liking it at all.  It had this flavor that my picky palate didn’t appreciate. But my story with lamb does not end there.

Fast forward many, and I repeat many, years later when I met my husband. For my first birthday celebration with him he took me to New York City. He wanted to take me to a French restaurant because we’re both foodies and I have never been to one before. He ordered duck and I ordered lamb. That was the first time in decades that I ate lamb.

It’s the first time ever that I enjoyed eating lamb.

Ever since then I have branched out to eating lamb chops and lamb porterhouse.  I’ve even cooked a rack of lamb. And finally, we cooked up delicious lamb burgers. However, leg of lamb and lamb shank is something that I have never cooked. But it’s something I’ve always wanted to try.

And as you can see, I had the opportunity to cook a boneless leg of lamb thanks to Superior Farms. They contacted me about creating a lamb recipe. Of course, I jumped on board because I was already thinking about having lamb for the holidays.

Superior Farms is an American lamb company that is employee owned. They are innovative in the way they market lamb and their exciting flavor combinations.  Their innovation doesn’t stop there.  Superior Farms has been sustainable since 1964!!

Not only does their lamb graze in vineyards to replenish the nutrients and microbes, but they also have solar panels and wind turbines. They generate 90% of their facilities energy with those panels and turbines. They are not only dedicated to their flock but also to the ranchers who raise them.

Superior Farms lamb has superior taste!  It’s mild flavor is sought out by the largest retailers and best restaurants.  Since you can purchase it commercially, there is no need to make those fancy restaurant reservations.  You can make lamb at home and try some of these delicious recipes for Easter.

You can trust me on this one since this is my first leg of lamb!

It was a rather long day when the package arrived.  I had a couple of interviews that week and the week before. For those that don’t know I’m an introvert and don’t usually talk about myself. Except in written form on my blog. So, it was a very long and exhausting 2 weeks.

When I got home from the last interview at the end of the 2 week, I went to walk the dogs. When we came back from our walk, I noticed a huge FedEx package in the driveway.  I had to stop and laugh. The FedEx driver actually moved not just the trash can, but the dog waste trash can to put the box by the garage. This is funny because most other delivery drivers leave it by the air conditioning unit on the other side of the garage. Sometimes this causes problems. Especially if I don’t check to see if there is the package before I back out of the garage.

I almost ran over our air fryer for Christmas.

So, I brought the dogs in the house and sent them upstairs.  I proceeded to haul the box in through the garage door. Now, our garage door is not a regular sized door.  It is slightly smaller.  I struggled getting the box through the door because of the way I had to carry it and because that door is smaller. Laughing the entire time, I knew exactly what it was and was completely excited to be cooking with lamb.

Just look at those beautiful chops!

I set the box down on the bench inside the door. There was no need to carry the whole box upstairs.  I just needed to take the lamb out of the box and take that upstairs. So, I opened the box and there’s a huge foam cooler inside packed with those freezer packets. There was a smaller box inside the cooler that was like 1/3 of the size of the FedEx box.

So again, I’m laughing.  It was such a huge box for such a little package, comparatively speaking. When I got upstairs to the kitchen and opened the smaller box, I realized why there needed to be a large box with all those gel packs. The lamb was fresh not frozen.  I was completely surprised.  I had expected frozen like most meat shipments in the past and was excited that the lamb wasn’t frozen.

Since I’m a leg of lamb virgin, I did my research before the lamb arrived.  I wasn’t sure if it was going to be a bone in or boneless leg of lamb so I researched both.  I knew exactly how I would prepare it.  As a pleasant surprise, I received a package of ground lamb and a package of lollipop chops.  I will do some research on the chops and plan a delicious burger that I will definitely share on my blog.

I was happy that it was a boneless leg of lamb because I wanted to make sure that whole leg of lamb had flavor all the way through. With the boneless leg of lamb, I could easily open it up, cover it with my garlic mixture, roll it back up, tie it up, and then cook it. A bone in leg of lamb meant I might have to marinate it a little longer.

Now since it was boneless, I toyed with stuffing it. But I thought that might be a little more than I could chew at this point in time.  I thought it best to keep it simple and use the same with flavors I know go well with lamb.  I also wanted to show those who are hesitant about cooking a leg of lamb that anyone can do it. Even if you haven’t cooked a leg of lamb before you have no worries. 

Trust me because I speak from experience.

I did do some research on the boneless leg of lamb and if there was anything, I needed to do to prepare it before cooking.  I unrolled the lamb.  It was conveniently already in an elastic trussing and I could have just put the lamb in the oven right out of the package. But I wanted the get that rosemary garlic flavor throughout.

I looked for any silver skin to remove along with any large amounts of fat. This is not something that you have to do. But it is a good idea to see if there’s any silver skin because when that cooks it’s going to be tough.  I rubbed the inside of the boneless leg of lamb with my garlic mixture.  Then I rolled it back up.  And then I proceeded to tie it.

I almost, I repeat almost, got thoroughly pissed at this leg of lamb.

I had the most difficult time ever trying to wrap this leg of lamb back up in twine.  Of course, a lot of it has to do with my only experience with trussing things is chicken. Those I can tie up with my eyes closed. However, I’ve never tide up a leg of lamb, or leg of anything for that matter.  It was a rather large learning curve for me. This is the only struggle I had in making this lamb dish.

When I finally tide it all up, I put garlic mixture on the outside.  I wrapped the lamb nice and tight in plastic wrap.  I put it in the refrigerator to marinate, for lack of a better word, until I was ready to cook the lamb.  Now, I have to tell you my house smelled of rosemary and garlic at least a day if not longer.

That’s not a bad thing.

I pulled the lamb out about an hour before I wanted to put it in the oven.  I do this with large roasts, my turkey, chickens; you name it.  In my opinion, the meat should not be refrigerator cold when it goes in the oven. That can affect the cooking temperature in the meat causing it to cook unevenly.

The lamb went into the oven at 400 for 15 minutes and then I reduce the temperature to 325.  I checked it at about an hour, and it wasn’t quite the temperature I wanted. But it was time for me to put the baby potatoes and Brussels sprouts in the oven.  I guess you could call this is sheet pan meal?

The roast smelled AH-azing!!!

Of course, this is what I expected. Any roasted meat smells amazing.  I wanted to make sure that the flavor was delicious and something I could enjoy. And let me tell you the flavor of this Rosemary Garlic Roasted Leg of Lamb is amazing.

Now, I am going to be honest and tell you that the flavor of my first experience with lamb was there. But it was not as pungent because the lamb was fresh.  It had such a mild flavor and tasted amazing.  I devoured my plate!

Even eating leftovers the next day, they are delicious.  I made some scrumptious lamb tacos with some leftover slices.  It all boils down to the quality and age of the lamb. As long as the lamb is fresh, and you trust your supplier you can trust lamb to be delicious.

Since this was a good-sized leg of lamb, and there are only 2 of us in the house, we have quite a bit of lamb leftover.  I divided the leftovers into 2 packages and vacuum sealed them. They’re sitting in the freezer waiting for me to create something new with the leftovers. And I can’t wait to make something with these delicious rosemary garlic roasted leg of lamb leftovers.

There are many recipes on the Superior Farms website.  I highly recommend you go through and see what flavors they’ve put together with their lamb. You can also find out more about their brands. 

So, for those of you who are on the fence about making lamb I hope I have shown you that lamb is delicious. Lamb is easy to prepare at home.  If this picky eater can cook and enjoy lamb, then you can, too.  And this is a perfect recipe to serve your family for the holidays this year.

Just a little bit of food history.

The tradition of having lamb for Easter goes all the way back to the Jews and Passover. Jewish families would sacrifice a lamb and paint the door posts with the lamb’s blood. This would cause God to pass over their house thus saving their first-born son. This is one theory about how lamb became the traditional meal to serve at Easter.

Those who follow the Christian faith refer to Jesus as the Lamb of God.  I guess it’s a bit of a stretch but having lamb at Easter is their way of celebrating their faith. But that’s another theory about lamb at Easter. 

I personally think that the tradition started because lamb was typically the first fresh meat after winter.  I’m always interested in how farming and harvests affect religious traditions.  Either way, Easter is known for delicious lamb.  And my garlic roasted leg of lamb is a new tradition your family will love this holiday season. And you’ll love how easy it is to cook!

Yield: 10 servings

Rosemary Garlic Roasted Leg of Lamb

Prep Time: 3 hours

Cook Time: 2 hours

Additional Time: 15 minutes

Total Time: 5 hours 15 minutes

My first ever leg of lamb was ah-mazing! Rosemary Garlic Roasted Leg of Lamb is simple to prepare and makes a stunning presentation at your Easter dinner with family and friends. Don’t let lamb intimidate you like it did me.

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4.5 Stars (1 Review)

Ingredients

• 5 to 6 pound boneless leg of lamb
• 1/3 cup chopped garlic
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons lemon juice
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• 1 1/2 pounds Dutch baby potatoes (cut the larger ones in half to make them even in size)
• 2 pounds Brussels sprouts, cut in half
• 2 tablespoons olive oil

Instructions

1. Combine the garlic with the rosemary, lemon juice, thyme, 1/4 cup olive oil, and salt and pepper to taste. Stir until combined and set aside.
2. Remove the elastic trussing from the leg of lamb. Using a sharp knife, carefully remove any silver skin or large chunks of fat from the inside of the leg.
3. Spread 1/3 of the garlic mixture on the inside of the lamb. Carefully roll the leg of lamb back up. 
4. Tie the leg of lamb with kitchen twine at one-inch intervals all the way down the leg. 
5. Spread the remaining mixture over the outside of the leg. Tightly wrap in plastic wrap and refrigerate at least 3 hours or overnight.
6. Remove from the refrigerator 1 hour before putting the leg of lamb in the oven.
7. Preheat oven at 400.
8. Remove the plastic wrap from the leg and place on a roasting pan with a rack. Bake at 400 for 15 minutes. Reduce heat to 325 and cook an additional one hour.
9. Prepare the potatoes and sprouts. Cut the larger potatoes in half so they are all similar in size. Toss the potatoes and sprouts with 2 tablespoons olive oil and salt and pepper to taste. Set aside.
10. Check the internal temperature of the lamb. Scatter the potatoes and the Brussels sprouts around under the leg of lamb. 
11. Cook an additional 30 to 60 minutes or until the internal temperature is 7 to 10 degrees short of your desired temperature. For medium, pull the leg when the internal temperature is between 150 and 155 F.
12. Remove the leg from the oven, cover with foil, and rest at least 10 minutes. Carve into thick slices and serve with the potatoes and Brussels sprouts.

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Rosemary Garlic Roasted Leg of Lamb

Photo Credit: www.akitchenhoorsadventures.com

My first ever leg of lamb was ah-mazing!  Rosemary Garlic Roasted Leg of Lamb is simple to prepare and makes a stunning presentation at dinner with family and friends.  Don’t let lamb intimidate you like it did me.

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The post Rosemary Garlic Roasted Leg of Lamb appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Are y’all ready for some hamburgers and hot dogs?  The group has gotten together to create some amazingly delicious creations for your summertime dining pleasure.  I know the hubs and I have been bouncing ideas off one another to get the perfect recipe for lamb burger ever since I signed up to the host the event.

Okay.  I just have to say how much I have loved him participating in this process and getting his input in the type of burger we wanted to make.  Having him not work at the death job has been great.  But then again, he needs to find a job soon.  Just saying.  But I am enjoying his usual self now that he’s not at that hotel anymore.

We both immediately went to lamb.

I don’t know why.  Lamb is definitely not something in my comfort zone, so I surprised myself when I thought of lamb.  Then we were toying with a Greek burger that has typical flavors; oregano, rosemary, tzatziki.  Which we did add those things to this burger.  However, we didn’t go the usual feta or goat cheese route that most do.

You see, one time, on one of the coldest days in winter this year, we wandered the rural country side of Virginia looking for good antique shops. For those that are new or don’t remember, we have a collection of Depression glass and a collection of oil lamps.  We also have a motley collection of stemware, but I think he found something he likes better than the mismatches that we have.  I know he’s not going to like me calling them that.  They go with but aren’t all the same pattern. What would you call them?

Anyway, on this cold day in winter, we went to an antique store and next door to it was a meat shop.  Not really a butcher, per se, but a place where you could order meat, cheese, eggs; proteins that are animal based.  I can’t remember if we purchased something or not, but I don’t think we did.  It was late in the day and if you didn’t place the order already you weren’t getting much.  So, we took an order form and I stuck it in the kitchen drawer when we got home.  Oh, come on.  We all have one of THOSE drawers in the kitchen.

Well, this Saturday, after the house was cleaned, the hubs asked what did I want to do?  I didn’t have anything planned and suggested we head to Costco to see if they had ground lamb for the burgers.  He suggested we order some meat, hit some antiques shops, and then grab some lunch.  So, that’s just what we did.  And I have to say that it was one of the best decisions we made that day!

He called to place the order with the meat shop.  We had a few questions on how the meat is purchased and in what weight measurements.  Could we get individual steaks or did we have to order them  by the pound?  Can we get 4 brats?  Can we get a half a pound of cheese?  We ordered ground lab, lamb chops, ribeye steaks, center cut pork chops, bratwurst, fresh polish sausage, Hungarian cured sausage, and two kinds of cheese.

We bought a horseradish cheese and, on a whim, I added the onion cheese.  OH.MY.WORD.  That onion cheese is da bomb.  Seriously.  We came home, I vacuum sealed what we weren’t eating by the weekend (some was frozen), sliced up a few nibbles of the Hungarian sausage and we sampled the cheese.  It was amazing.  I like the onion more than the horseradish but both are so good.  And so creamy.  And so full of fat, but sometimes you just have to splurge.

As soon as we tasted the cheeses, our path took a slight shift with this burger.

We immediately wanted to incorporate one of the two cheese into the burger recipe.  I won out with the onion cheese.  So, that left out some of the items we had initially discussed, but opened up for other items to be added to the recipe.  Like the blistered tomato topping!

Initially, I went the route of balsamic, caramelized onions or roasted red peppers, but that’s kind of yawn-ish.  No offense!!  Then I though mushrooms, but he said mushrooms weren’t really Greek were they?  I wasn’t sure.  So then I thought of the delicious blistered tomatoes I made for SRC once.  Granted they were on top of labneh, but still, a tomato is a tomato and they’re used in almost every country across the globe now.  Aren’t they?  Don’t quote me on that.

So, in addition to this outside the comfort zone lamb and this amazing onion cheese that will sit on top of these tasty blistered tomatoes, this burger will be mixed with just enough ingredients to keep the lamb flavor but add moisture and texture to the burger.  Oh yes, dear readers, this burger is KING of all lamb burgers.  Remember those roasted red peppers I was telling you about earlier?  They’re IN the burger!  Along with some shallots, garlic, oregano, thyme, and of course rosemary.

This is definitely NOT a bland burger.

Just to recap, first, there’s blistered tomatoes.  These tomatoes are like ketchup on steroids. Some of the heirlooms burst early on and they just complete disintegrated making a luxurious tomato base for the other, thick-skinned, tomatoes to swim in.  Then there’s the onion cheese that’s creamy and has intense onion and a rich white cheddar style flavor.  Next you have the jacked up lamb burger with it’s onion, garlic, and herb flavor throughout the meat.  Finally ,there’s that cool cucumber tzatziki mayonnaise that’s spread on the bottom.  Unless you’re a double-sided spreader, then it might be what you taste first.

I know.  I’m drooling, too.  How can you not??  This is the most delicious burger I’ve ever eaten and coming from someone who has a love hate relationship with lamb, that’s saying something.  Now, aren’t you glad I stepped out of my comfort zone??

Yield: 4 burgers

Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread

Cook Time: 31 minutes

Total Time: 31 minutes

Packed with Greek flavors, these Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread sound complicated, but are pretty easy to prepare and will amaze your guests and family.

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Ingredients

For the tomatoes:

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• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 tablespoon fresh oregano
• Pinch of saffron
• 2 cups cherry tomatoes

For the burgers:

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• 2 pound ground lamb
• 2 teaspoons fresh thyme
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh oregano
• 1 clove garlic
• 1/4 cup minced shallots
• 1/4 cup diced, roasted red peppers

For the Tzatziki Spread:

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• 1 cup chopped, peeled cucumber
• 1 clove garlic
• 1/4 cup Greek yogurt
• 1 cup mayonnaise

Remaining ingredients:

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• 4 slices onion cheddar cheese
• 4 To 6 hamburger buns
• Toppings of choice (lettuce, tomato, red onion, cucumber, etc.)

Instructions

For the blistered tomatoes:

1. Place the olive oil and garlic in a large skillet and heat over high heat. Once the garlic is fragrant and the pan is hot, add the saffron and the oregano until they are aromatic; about 1 to 2 minutes.
2. Add the tomatoes and sauté 2 to 3 minutes before reducing the heat and cooking, stirring occasionally, 7 to 10 minutes or until the tomato skins have burst open.

For the lamb burgers:

1. While the tomatoes are cooking, prepare the lamb mixture. Combine the ground lamb with the next six ingredients (thyme through red peppers). Using your hands, mix thoroughly but gently; trying not to break up the lamb meat too much.
2. Lightly brush oil on the grates of your grill and preheat to high heat (550 to 600 F).
3. Form the meat into 4 patties for half pound burgers or 6 patties for third pound burgers. Make sure to leave an indent in the center of the patties to ensure even cooking.
4. Place the burgers on the grill and cook 3 to 4 minutes before rotating 45 degrees and cooking an additional 3 to 4 minutes. Flip the burgers over and repeat this process until the internal temperature reaches 145. Top with the cheese before removing from the gill and allowing to rest 5 minutes before serving.

For the tzatziki:

1. While the burgers and tomatoes are cooking, combine the cucumber, garlic, Greek yogurt, and mayonnaise in the bowl of a food process or blender and process until smooth and creamy.

For asstembly:

1. To assemble, spread a thin layer of the tzatziki spread on the bottom bun, top with a burger, and then a dollop of the spread before placing the tomatoes on top. Of course, place whatever other toppings you’d like where you’d like them. This is your burger, by the way! Serve with a delicious Greek cucumber salad or pasta salad…or French fries!

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The post Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Y’all, I have invented the mother of all marinades.  And it’s so simple but OH SO GOOD!!

Let me rewind a few weeks.  You see there was this freezing cold trip around this area looking for antique stores to shop at.  One of them we stumbled upon was next to a meat market.  Wilson’s Meat Market to be exact.  I grabbed an order form while we were there the first time and the rest is, well, history.

Then recently we purchased a large order (well, large for us anyway) of meat that had of all things lamb in it and pork tenderloin to make this cast iron pork tenderloin.  I know I’ve talked about my love hate relationship with lamb, but after that lamb burger we made recently, I was starting to change my views on this protein.

When we got the ground lamb, we also purchased some lamb loin chops.  You know, those little triangles of lamb goodness you see pop up on Pinterest every now and then?  While the hubs and I were talking about what to make with the ground lamb and what we were putting in the lamb burger, he was looking up recipes for marinated lamb chops.  Marinated, huh?

Well, let me see what I can come up with!

The plan was to have the lamb burgers lunch on Sunday, since it POURED Saturday, and have the lamb chops on Sunday night for dinner.  It was hotter than Hades on Sunday afternoon and I just didn’t have it in me to cook up those burgers.  So, I suggested, since it’s hot and we’d be in the sun, to make the burgers for dinner and have the chops Monday with this Chik-fil-A kale salad. So, we did!

While I was preparing the ingredients for the lamb burgers, I simply prepared a few more for the marinade.  I channeled my inner Dad in this marinade.  It totally reminds me of some of the marinated chuck roast recipes we used to have for dinner.

And oh my word those were some good dinners.  And cheap, too!!  Chuck roast wasn’t that expensive; and sort of isn’t all that expensive now, either.  I should make one of those with this marinade!!  It’s good for any and all meat.  And a salad dressing.

I was thinking that as I was pouring this over the lamb.

I was completely apprehensive at having both the burgers and chops.  Lamb and I haven’t had such a great relationship.  I’ve tried it a few times but never at home.  Out in restaurants, I was 1 for 3 on liking it.  Meaning, I liked it once and didn’t like it 3 times.

I’m a fairly picky eater sometimes.  It’s not beef, pork, or chicken I’m usually really picky on taste.  I’ve had venison twice.  No go.  I’ve had duck a few times.  That’s 2 for 1 in the liking it category and I really should get some duck to have again.  Maybe some duck breasts to grill?  Can you grill duck breasts?

Anyway.

I haven’t tried goose or pheasant.  No wild boar in sight.  I have had buffalo which is pretty darned good.  I could pound a buffalo burger or steak.  Then again, it does taste like beef.  And alligator!  I’ve had fried alligator and it was good, too.

You see, I’m not COMPLETELY picky.  It just have to be fresh and not have a gamey flavor to it.  Venison was TOTALLY gamey and I couldn’t even choke it down with A-1 sauce.  I had some duck egg rolls that put me right off duck.  Too gamey.

That’s pretty much what it boils down to.  If it has a gamey or strange flavor I will not like it at all.  Thankfully, this lamb was fresh.  I devoured two chops for dinner and one for lunch the next day.  You know what’s really good??  Thinly slice the left over lamb, make the Greek green goddess dressing a little thicker and spread it like mayo on a good roll.  Top with the lamb, some lettuce, tomato, red onion, and Havarti cheese.  Lunch is served!

Since then I have used this for a marinated chuck roast, more marinated lamb chops, pork tenderloin, and even used it for a salad dressing.  That Greek green goddess dressing I made a while back?  Yup!  This marinade made up most of the ingredients for that dressing.  I’m telling you, it’s the mother of all marinades and sauces now.

What’s your favorite marinade for lamb chops?

Marinated Lamb Chops

Prep Time: 8 hours

Cook Time: 15 minutes

Total Time: 8 hours 15 minutes

he ultimate meat marinade makes the ultimate grilled meat. Marinated Lamb Chops are packed with delicious flavor and perfect for summer grilling. #BBQWeek

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4.2 Stars (18 Reviews)

Ingredients

• 5 cloves garlic, sliced
• 1/2 cup chopped shallots
• 2 tablespoons chopped rosemary
• 1 tablespoon chopped oregano
• 1 tablespoon chopped thyme
• pinch crushed red pepper flake
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 pounds lamb loin chops

Instructions

1. Combine first six ingredients (garlic through red pepper flake) in the bowl of a mini food processor or other small chopper (I used this Tupperware one here). Process until minced. Place in a small mixing bowl.
2. Using the vinegar, swirl it around in the bowl of the chopper to release any bits of herbs and garlic you may have missed. Pour the vinegar into the bowl with the herbs and add the oil stir with a whisk until thoroughly combined.
3. Place the lamb loin chops in a zip top plastic bag. Pour the marinade over the chops. Squeeze out any excess air, seal the bag, and refrigerate overnight.
4. Pre-heat your grill to high heat (about 550 to 600 F). While the grill is heating, brush some olive oil onto the grates. Cook your lamb chops for 2 to 3 minutes, rotate 45 degrees, then cook an additional 2 to 3 minutes. Turn the lamb chops over and repeat. For a medium-rare lamb, cook until the internal temperature reaches at least 145, remove from heat, and allow to rest 5 minutes before serving.

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Welcome to #BBQWeek

Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe. There are more than 20 recipes this week from some amazing bloggers.

• Asian Inspired Pork Kebabs from A Day in the Life on the Farm
• Brats with Grilled Corn Relish from Jolene’s Recipe Journal
• Marinated Lamb Chops from A Kitchen Hoor’s Adventures
• Tandoori Chicken Tikka with Masala Grilled Corn from Palatable Pastime

The post Marinated Lamb Chops appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Hamburgers and hot dogs are as American as apple pie and Buffalo wings.  While all of these probably originated in other countries, but were altered, adjusted, and morphed into the popular meals we have today as people emigrated to the United States.

While there’s no dispute that frankfurters originated in Germany.  However, Americans have made the hot dog the epic icon it is today.  And hamburgers?  Whether your team Texas or team White Castle, the hamburger is synonymous with American culture.

I am celebrating all things hamburger and hot dog!!  From guacamole burgers to cheeseburger dip and from terimayo dog to dessert hamburgers and hot dogs we have got you covered!!  This group has pulled out all the stops and are bringing the most creative selection of hamburger and hot dogs recipes you’ll ever find.  So, please join us this Sunday for an EPIC event; Hamburgers and Hot Dogs!!

Thank you to Grumpy’s Honeybunch and Lemoine Family Kitchen for their hot dog pictures.

All American Burgers & Dogs

• Bourbon BBQ Bacon Burgers by Hezzi-D’s Books and Cooks
• Chicago Style Hot Dog by The Culinary Compass
• Philly Cheesesteak Dog by Palatable Pastime
• The SmashBurger by Monica’s Table

Cluck Burgers

• Chicken Cordon Bleu Burgers by Cindy’s Recipes and Writings

Worldly Burgers & Dogs

• Guacamole Cilantro Lime Cheeseburger by Life Tastes Good

Where’s the Beef Burgers

• Brown Rice & Lamb Burgers with Spinach by Wholistic Woman
• California Dreaming Shrimp Burgers by The Weekend Gourmet
• Fish Taco Burgers by Pies and Plots
• Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread by A Kitchen Hoor’s Adventures
• The Perfect Lentil Burger by Food Lust People Love

Where’s the Bun Burger

• Bacon Cheeseburger Dip by Love and Confections

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