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Ole' lady wanted lamb, so I did lamb. And it was excellent.

Lamb is a little outside my wheelhouse, but I've messed with it before. Maybe 5 years ago?

Anyway, I picked up a leg of lamb, and cubed it up. Marinated in Olive oil, lemon juice, S&P, garlic, oregano, and cumin.



Also made a pesto sauce which was mostly traditional with the smallest pinch of Cayenne (not enough to be spicy).




Grilled



Delicous





It was a lot of fun to cook, so I think I'm going to try some more lamb dishes.
 

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Looks great in the picture. But I would never put pesto on lamb, its not a complementary flavor to the meat.

I like to keep lamb simple due to the large flavor natural to the meat. Olive oil, salt and pepper is usually good enough. But some rosemary often works too.
 

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Looks great in the picture. But I would never put pesto on lamb, its not a complementary flavor to the meat.

I like to keep lamb simple due to the large flavor natural to the meat. Olive oil, salt and pepper is usually good enough. But some rosemary often works too.
I think you would disagree if you were at the table, but fair enough.
 

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Looks great in the picture. But I would never put pesto on lamb, its not a complementary flavor to the meat.

I like to keep lamb simple due to the large flavor natural to the meat. Olive oil, salt and pepper is usually good enough. But some rosemary often works too.


We have some English friends and she cooks lots of lamb,,to me ,,a little too gamy and the rosemary is too strong. JMO
 

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Looks great in the picture. But I would never put pesto on lamb, its not a complementary flavor to the meat.

I like to keep lamb simple due to the large flavor natural to the meat. Olive oil, salt and pepper is usually good enough. But some rosemary often works too.
I was thinking the same thing.. but I've never tried it, so I cant knock it.

Regardless, they look amazing!
 

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we have something similar in philly, never called it a "spiedie" I just called it a lamb po boy lol.
 

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we have something similar in philly, never called it a "spiedie" I just called it a lamb po boy lol.
The lamb ones are getting harder to find, most places sell chicken now and pork comes in second. A local bar still serves them on a plate with the stainless skewer and a slice of Italian bread. Most places serve them in a sub/hoagie roll with extras like cheese, peppers, onions, lettuce, tomato, ranch dressing. I will take mine plain.
 

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Discussion Starter #12
We have some English friends and she cooks lots of lamb,,to me ,,a little too gamy and the rosemary is too strong. JMO
You don't get too much gaminess with the leg if you take the time to trim all the fat, silverskin, etc.

I think a lot of us are so used to commercial, mass-produced meat that we've forget what animals actually taste like. I'm certainly guilty.
 
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