Gus had a little lamb

GusRobin · September 17, 2011, 05:06:58 PM

Still cooking in the SRG. (Because it is a new toy, but also my PID is out for repair.) I was going to do a 16 lb turkey but it is still defrosting. I haven't had lamb in a while so I bought a small lamb roast --2.6lbs.
Started out with a sprinkling of lemon juice and a lot of Greek seasoning. Made some slits in the meat and inserted slices of pickled spicy garlic cloves and green onions. Let sit in the fridge about 3 hrs.

Here it is all spiced up and ready for the fridge.

Loaded up the SRG basket. Used metal skewers to hang the lamb in the basket. Added 2 baked potatoes covered in butter and sprinkled with salt.

Put 3 "pepper, rosemary, thyme" Bradley pucks in the smoke box, put the SRG on high and let it heat up for about 15 minutes and then added meat and potatoes.

Took it out when the lamb reached 140 IT. Was busy getting the food ready and forgot to look at the time so I am not sure how long it took.
Here is the basket when I took it out

Here is the lamb

The plate with a potato with butter and sour cream and some great tasting lamb.

Must say that the SRG is one heck of a machine. Sure makes it easy. Tomorrow I'll try the turkey. Next week if I get my PID back by then, I have a 12+lb choice brisket that has been wet aging for 28 days in the fridge and just waiting to go in the Bradley.

SouthernSmoked · September 17, 2011, 05:32:30 PM

Ooooh My Gooodness! Dang Gus, that looks awesome!

You and that SRG.......Well, what can I say, are one helluva cooking machine.

mikecorn.1 · September 17, 2011, 05:32:49 PM

Nice plate ya got there

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ronbeaux · September 17, 2011, 05:36:54 PM

Wowzers!

ghost9mm · September 17, 2011, 05:41:09 PM

Dang Gus !!! now that just had to melt in your mouth, I just got to get me some lamb...

GusRobin · September 17, 2011, 05:45:01 PM

Quote from: ghost9mm on September 17, 2011, 05:41:09 PM
Dang Gus !!! now that just had to melt in your mouth, I just got to get me some lamb...

It was amazing.Next to beef ribs, lamb is my favorite. I have made some pretty good ones in the past, but the more I cook on the SRG the more I love it.

muebe · September 17, 2011, 06:32:54 PM

Now that is a pretty awesome cook! But mediocre however when compared to your ICB entry ;)

classicrockgriller · September 17, 2011, 06:46:44 PM

Nice crust on that Lamb. Sure looks mighty good.

I need to do some taters in the SRG.

squirtthecat · September 17, 2011, 06:57:04 PM

Very nice!

Tenpoint5 · September 17, 2011, 08:23:25 PM

Good Looking Lamb for sure!!

Gus had a little lamb

squirtthecat