Irish Had a Little Lamb...

It's fleece was white as snow
And everywhere ol' Irish went
That Lamb was sure to go...
[Because it was in Irish's stomach. ]

It was all Mrs. Irish last night boys and girls...

She took some lamb shoulder chops that she had been marinating overnight in olive oil, salt, pepper, fresh garlic, red pepper flakes, oregano and lemon.

She put them in a cast iron skillet and seared them. Then she added chicken stock, a bunch of finely chopped up onions, celery and carrots, some red wine, fresh garlic, a jar of her home canned tomatoes, a bundle of fresh thyme, oregano and a sprig of rosemary.

Cooked it in the cast iron skillet in the oven on 250 for about 3 hours.

She took some of the broth reduction and thickened it up with some corn starch to drizzle over everything.

She served it with some smashed, buttered, new potatoes and some sauteed fresh seasoned green beans in olive oil and topped with candied pecans with butter and brown sugar.

Now I don't like to brag on our cooking ,but in all seriousness, I would have served this meal to Frank Stitt or Chris Hastings last night and been proud to have those guys eat it. It was one of the best meals we have cooked in some time.

Irish, I've eaten lamb at a few "finer" establishments, and it had a strong taste which I didn't enjoy. However, this looks really good. Those green beans with pecans look really tasty.

x2. I've only tried it once, but dang that looks good

Lamb does indeed have a stronger flavor than what people are used to if they are used to eating grain fed beef, just like if you buy some real grass fed beef it will be stronger as well.

We've gotten to where we like the taste. Of course we always marinate our lamb in olive oil, lemon juice, garlic, salt, pepper and herbs...

I love good lamb chops. I've never tried to cook them though.

Rack of lamb on the BGE is one of my all time favorites. Can't beat it
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Love me some lamb chops on my BGE; go to Costco to buy them. Better quality, thicker and much less expensive than most other markets.

Advice on cooking the lamb on the BGE? That looks delicious.

That looks nice man!

Been tweaking and perfecting this one over the years. I wouldn't change a single thing. Perfect everytime

Part 1: marinade racks of lamb in gallon ziplock for 24 hours in following.
1/4 cup balsamic vinager
Zest of 1 lemon
4 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon salt

Preheat grill to 300 degrees, indirect heat.

Part 2, basting sauce, mix all following together in bowl:
1/4 cup Dijon mustard
1/4 cup dry red wine
2 tablespoons Worcestershire sauce
1 teaspoon soy sauce

Remove racks of lamb from marinade and place on grill in standing rib rack.

Grill for one hour, basting with sauce and brush every 10 minutes. (Very important to keep moist)

Let rest for 10 minutes before carving and serve.

We get 1/2 a slaughtered lamb every spring. It is probably my favorite meat. I love a good steak but between a grilled lamb chop or leg of lamb (done correctly), there's no choice for me. I go lamb every time.



If you marinate a boneless leg in a bottle of wine, chopped onions, carrots, parsley, salt, pepper and some fresh herbs (rosemary, thyme, etc) for about 24 hours, then grill it to a medium rare, you'll eat no finer meat.