Boneless leg of lamb

Boneless leg of lamb


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 Boneless leg of lamb
Here’s an easy recipe for smoked boneless leg of lamb. It’s full of flavour, tender and slightly smokey. Boneless leg of lamb on Happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 2.5-4 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2.5-4 Hours
Servings
People
Ingredients
Instructions
  1. Mix all the herbs, spices, mustard and zest in a small bowl. Slowly add the olive oil constantly whisking until a paste forms. Maybe 30 seconds.
  2. Smear paste over lamb and place in the fridge for 4 hours or overnight.
  3. Remove lamb from fridge 1 hour prior to cooking. Bring your smoker or charcoal grill to 225F. If using a grill, cook using indirect heat.
  4. Place on smoker or grill and cook for about 2.5 hours. You want to pull the lamb at 135F(for medium-rare). Pull and lamb rest for at least 30 minutes.
  5. Slice and serve.

Potato Salad

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 Potato Salad
Potato salad can make a splash or be a dud at your next tailgate. A well made potato salad is creamy and smooth it’s never mushy, sloppy or swimming in mayonnaise.
Prep Time 1:15 Hours
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 1:15 Hours
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Place whole potatoes in large pot and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 20-25 minutes.
  2. Remove potatoes when a pairing knife inserts easily with no resistance. Let potatoes cool slightly, just enough to handle. At this point you can peel the potatoes if you wish or leave skins on. Using a serrated knife cut the potatoes into fork-size pieces. Place in a large bowl. While the potatoes are still warm, toss with vinegar, salt and pepper.
  3. Cover bowl with plastic wrap and place potatoes in the fridge for 30 minutes.
  4. Mix remains ingredients in a bowl large enough to include potatoes.
  5. Once potatoes have cooled, add to mixture and gently stir.
  6. Refrigerate for 6 hours or overnight. Taste, correct salt and pepper and serve chilled.

Hanger Steak

Always cut hanger, flank, skirt and others steaks across the grain.

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 Hanger Steak
Hanger steak is one of those cuts of beef people don’t really know about or overlook. Originally called a butchers steak, many restaurants served this cut for staff meals. This robust steak is one of the most underrated cuts of beef with a gentle price tag to boot.
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Instructions
  1. Mix mustard, garlic, herbs, lemon juice/zest, and olive oil in a small bowl.
  2. Spread mustard mixture over steaks and marinate 4 hours or overnight in the fridge.
  3. Light charcoal grill, using hardwood charcoal. Once charcoal grill is hot, add kosher salt & pepper. Cook steaks 4 minutes about per side, for medium-rare(125F).
  4. Let steaks rest 5 minutes prior to slicing. Slice steaks across the grain and serve.

Rack of Lamb

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 Rack of Lamb
The reverse sear not only works for large roasts and steaks it’s a great option for rack of lamb. It produces an evenly cooked rack of lamb. Pink from edge to edge, with a bronzed crust on the outside. I like starting meats in a low oven until almost cooked, and finishing directly on white hot hardwood charcoal.
Course Appetizer, Main Course, Main Dish
Prep Time 30 Minutes
Cook Time 40 Minutes
Servings
People
Ingredients
Course Appetizer, Main Course, Main Dish
Prep Time 30 Minutes
Cook Time 40 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat over to 250F.
  2. Remove the fat cap from the outside of the lamb(or ask butcher). Can use fingers and a knife to detach.
  3. Rub mustard on lamb and sprinkle with salt and pepper.
  4. Place foil over baking sheet. Once oven reaches temperature, place lamb on top of foil. Cook until instant thermometer reaches 112-115F. Maybe 30 minutes. Cook the lamb, 10-12F degrees shy of desired serving temperature. Remove from oven.
  5. Start grill using hardwood charcoal.
  6. Place aside and rest. This lamb was pulled from the oven at 115F.
  7. Once charcoal becomes white hot, wrap lamb bones with tin foil using tongs, place lamb directly on coals, grill for two minutes or so on each side, until well browned. Let rest 2-3 minutes, slice and serve.
Recipe Notes

Selecting lamb chops

Dijon Vinaigrette

Print Recipe
 Dijon Vinaigrette
Course Appetizer, Salad, Side Dish
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Ingredients
Course Appetizer, Salad, Side Dish
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Ingredients
Instructions
  1. Add ingredients to a bowl and whisk until combined. Or add to a 16 oz mason jar and shake well.
Recipe Notes

I like using a mason jar to make this dressing. I add what is needed, the remaining dressing is easily stored for another use in the fridge. Remove 30-45 minutes prior to using. It keeps about a month.