Johnny West
Well-known member
The stuffing is chopped onion, parsley, salt, pepper, basil, garlic, and marjoram.
Lamb Roast on the Weber
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Johnny West
Well-known member
Johnny West
Well-known member
Johnny West
Well-known member
On the grill…
Ironman
🍺
How long on the grill?
Johnny West
Well-known member
I’m thinking three hours. I put the pop up back in but will check it periodically with a meat thermometer. We want it medium to well done due to the stuffing and proclivities of the folks eating it. Ann may not have any so I have a burger to grill for her, just in case.
Johnny West
Well-known member
It weighed seven pounds with the bone in. She took the bone and has it simmering on the hob.
Johnny West
Well-known member
Thank you. I’ve lost 10-12 pounds depending on the day and salt intake. I need to get serious again.Lamb looks great! So do you, John - very trim!
Lee
Ann doesn’t care for lamb and ate three pieces. I was pleased with the end product.
Johnny West
Well-known member
I’d of liked it more rare but they don’t lean that way and wanted to please my wife and guests.
Johnny West
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This rosé bubbly was a magnum and one of our wine club bottles. We got notification they will be having a wine club event in Seattle in two weeks and there will be two regular bottles in the offering. I’ll save those for hot weather.
I’m thinking of doing a curry with the leftover lamb, maybe tomorrow.
I’m thinking of doing a curry with the leftover lamb, maybe tomorrow.
Johnny West
Well-known member
Last night’ Australian lamb chops were excellent! The lamb was grilled with a combination of charcoal, lump mesquite charcoal, and plum wood. Smashed potato’s and asparagus was on the side with angel food cake and strawberries for afters. The wine was a CA 2014 Melodramatic Red Blend and perfect with the lamb.
Johnny West
Well-known member
Johnny West
Well-known member
I started out as a kid camping and grilling over a campfire. It evolved.