TY. I've been wanting to try this for quite some time but my wife spent some time in Mongolia and swore off lamb and goat due to their....er...unique prep methods (hair on, etc), but I cut it with beef and she really liked it. Making it again on Thursday for company :lifter

I did a butterflied leg of lamb on the grill tonight.... WA state grocery stores do not sell butterflied legs of lamb, do I bought a boneless leg of lamb and butterflied the damn thing myself. The prep goprior to grilling is rubbed with fresh lemon juice, salt, fresh ground pepper a little garlic and a touch of rosemary. Grilling technique - direct heat, 5 min each side then 10 min each side. medium high heat, start the fat side up.... I used a little too hot grill (my Weber 18" that I'm out of practice with) and forgot and put the fat side down to start. It still turned out very nicely.

Garlic sour cream mashed potatoes and steamed green beans were the sides.

On Easter?! :eek:

The Lamb of God is a title for Jesus that appears in the Gospel of John. It appears at John 1:29, where John the Baptist sees Jesus and exclaims, "Behold the Lamb of God who takes away the sin of the world."

Blasphemer! ;)

Pat

Grilled, marinated lamb shoulder. Cote de Rhone. Fingerlings. Turnip mash.

Yes, that is what he is.


Opps. We did lamb too............ Very tasty critter.

Lamb at Easter, Turkey at Thanks, Beef for Xmas...

Actually, why is ham common at Easter? Jesus was Jewish. At the Last Supper: While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, "Take, eat; this is My body." Perhaps lamb makes more sense.

Pat

Most Christians are not Jewish and not all Jewish are Kosher observant.

BTW, During Jesus' day it was Passover, a Seder meal.

I would say very few Christians are Jews, but Jesus wasn't a Christian. ;)

I know. The Best Man at my wedding was Jewish and I sat at his Seder table many times. I was his Best Man as well. ;) Mazel Tov!

Pat

Carnivore racist......

I treat them all equally...;)

Yep! My stepmother makes a leg of lamb every Easter.

The Sicilian side...we do lasagne, meatballs, Italian sausage, stuffed artichokes and lots of other good stuff!

That's effin' hilarious. I fit the pork in, too.

My partly to mostly pregnant wife had a hankerin' for barbeque today but not the kind we make here in TX. As a native North Carolinian, it's pulled pork for her.

~4lb Boston butt, my personal dry rub, low and slow in the Weber until 160F internal. Pull it off, cover it in foil, and finish it to ~200F in a 325F oven.

Tried a new sauce recipe I found on the web. Not bad, but a bit thick for this type of thing. Add some coleslaw on a King's Hawaiian bun. Profit.

Nice work!!!

Those King's Hawaiian buns are also great for hamburger sliders..... (they make little ones that are perfect size)

A couple things so far this week - nothing too epic, but both firsts for me.

Sunday was Fish Tacos (my first time both having or making one). Some Mahi Mahi fillets on the grill, seasoned with salt, pepper, and cumin. Put those on some fresh tortillas (corn/flour mixed tortilla - another first for me), add saffron rice, and top with a salsa made from roasted tomatoes, roasted onions and fresh cilantro. Enjoyed with Becker Vineyard's 2014 Riesling.

Tonight, my partly to mostly pregnant wife is under the weather, so I tried my hand at a Spring Pasta. A couple cups of peas, a couple cups of ham (finishing up Easter leftovers (they've been frozen....)) and three mushrooms. Saute in butter and olive oil, add half a cup of cream and a quarter cup of the pasta water. Add the wheat Rotini pasta, some flour to thicken things up and top off with fresh grated parmesan.