My next years bbq cook off

[koala03]

Ok for the last 2 years my family has been having a bbq cook off. I have 3 grills in my yard, 4 cooks, and lots of hungry ppl.. Well this year dh hubby won the "GOLDEN SPATULA" ( I took a spatular painted it gold put it on a piece of wood ) I had to do this be cause all the "little boys" wanted a trophy. Well thats not what i wanted to ask , sry for the long wind.
Dh hubby wants to a leg of lamb next year and wants to slow cook it.I looked around and didnt see anything, any ideas?
And yes I said next year so if you ever think of anything pleases let me know

Thank you

[foodtvfan]

koala03 wrote:
Dh hubby wants to a leg of lamb next year and wants to slow cook it.

How about this recipe for slow-cooked leg of lamb, along with the history of the recipe too at:
http://www.buffzone.com/food/recipes/06frecq2.html

Slow-cooked leg of lamb falls off bone By Melissa Castleman

"Casa Alvarez often offers as a special a dish called Lamb En Su Jugo," writes Camera reader Barbara Keller. "Lamb is braised in a red sauce until it's so completely tender that you never need a knife. It's hard to find lamb on restaurant menus, especially Mexican restaurants, and for those of us that love lamb this dish is a real treat. I'd love to make it at home for my family."

Lamb, goat and pork are diet staples in the inland, ranching state of Jalisco, in west-central Mexico, says Casa Alvarez's co-owner, Betty Cormane. There, Lamb En Su Jugo (or Birria De Borrego, as it is known in the area) is an integral part of weddings and the popular "fiestas taurinas," or festivals of the bull, where the savory food is as much of a draw as the bullfights and rodeos. "The traditional method of cooking is in a pit covered with cactus (maguey) leaves," Cormane says. "They still do this today."

Twenty-four hours of marinating followed by no fewer than four hours of slow-cooking under foil is the secret to Lamb En Su Jugo, she says. "It needs to be covered to keep the juices in. It's just so tender it really peels right off the bone."

For the most part, the dish is deceptively simple to make. Once in the oven the lamb cooks itself — a huge advantage of the slow-roasting or braising technique. If there is fussing, it happens beforehand, when the cook is foraging for the dozen-odd ingredients for the sauce, a smooth puree of everything from chilies and tomatoes to cumin, sesame seeds, semisweet chocolate and grape juice. Despite the chilies, "the flavors are not spicy-hot," Cormane notes, "rather rich (and) deep."


Lamb En Su Jugo

1 large, bone-in leg of lamb
4 tomatoes
3 dried ancho chilies (available at supermarkets)
3 dried pasilla chilies (available at supermarkets)
5 cloves of garlic
1 pinch black pepper
1 pinch ground cumin
4 cloves, ground in a blender
1 teaspoon toasted sesame seeds
1 pinch dried marjoram
1 ounce semisweet chocolate, shaved or finely chopped
½ cinnamon stick
2 bay leaves
3 cups water
¼ cup grape juice
2 teaspoons salt, or to taste

Trim the excess fat from the lamb leg. Place lamb in a large roasting dish.

Boil chilies until soft, and drain water. Boil tomatoes until tender, then drain. Place all the ingredients except the lamb in a food processor and blend until smooth. Yields approximately 4 cups of sauce.

Smother the lamb leg with all the sauce, then cover with aluminum foil. Marinate overnight.

Preheat oven to 350 degrees Fahrenheit. Place lamb, covered, in oven and leave it to cook for about four hours (no turning necessary), or until the meat comes easily off the bone.

Serve with rice, beans and a side of pico de gallo. You can also garnish the lamb with freshly chopped onions, cilantro and sliced avocado. Makes 8 to 10 main-course servings.

Sounds like a fun barbecue. Love the golden spatula idea. Added it to my party theme ideas. Thanks. Burnice

[CoolMonday]

roasted lamb

2 tsp ground ginger
2 tbsp soy sauce
1 tbsp Dijon mustard
2 crushed garlic cloves
2-3 tbsp olive oil

1. Take one new seasons leg of lamb and put it on a rack in a roasting tin.
2. Mix together the ginger, soy sauce mustard, garlic and oil.
3. Smear this paste over the lamb and roast at about 300ºF/150ºC/gas mark 2 for about 4-5 hours.

By this time you can forget about carving and just fork the meat off.