Lamb Kabobs on the performer (first cook)

[Frank Sacco]

After work today I ducked into Sams on my way home. I was in the mood for a nice steak dinner with the family. I'm at the meat case looking around and an older woman came from behind and said this is a great buy but it's only me and it'll go to waste. She hands me a 3 lb boneless leg of lamb for $11.25. I said to myself this is dinner tonight.
I still grabbed my steaks and took the lamb and went home (after paying of course). I got home and immediately started trimming the fat cap on the lamb and decided I was going to marinate and grill up this bad larry. I cut the lamb into 3" square pieces and bagged them.
I put together a envelope of Good Seasons Italian dressing per the directions using Olice oil/balsamic vinegar. I then added a 1/2 tsp garlic powder, 1 tbsp low sodium soy sauce, 1 1/2 tsp worchestershire sauce. I let the meat marinate for 2 hrs and then I fired up the performer. I cooked over direct and indirect heat for 20 minutes. Basted and dinner was served. My wife couldn't stop raving about how flavorfull and tender that meat was.

I'm not sure what others use to marinate lamb but certainly give this one a try.

 

[Kyle W.]

Sounds great Frank! Next time take some pictures so we can better live through your adventures

 

[Frank Sacco]

Pics are great! The problem is I have no idea how to import/upload pictures to threads.

 

[K Kruger]

Posting pics

 

[Frank Sacco]

Thanks Kevin for instructions.

 

[Tom Raveret]

Frank, I come from the school of thought that one can never have too much Garlic. This is a favorite on Lamb for me.

This is a slather or paste that I use on a leg of lamb but have alos used with great results on lamb chops....but you have to love garlic. and try not to burn or over cook (I like a rare- med rare)

Take 12-18 cloves of Garlic (smaskhed and peeled)
1 tablespoon dried oregeno
1/2 teaspoon dried rosemary (cut into small bits)
1 Tbs dried Thyme
2 Tbs kosher salt
1-2 tsp freshly ground black pepper (start with one and bring it up as you like it I usually end up with around 1.5 tsp)
1/4 cup olive oil or a little more if required to reach the desired consistency)

Put it all in a food processor and blend to desired consistency--I'm looking for a slather usually to put on a leg of lamb the day before rotisserie roasting or lamb chops also the night before grilling over a medium heat charcoal or wood grill

enjoy

 

[r benash]

Nice "switch hit" Frank. I really like lamb on the grill or rotisserie. It's easy to get focused on the standards like pork and beef and forget about other options that are great.

 

[michele p]

Sounds great Frank!
By the way, the burger recipe you gave me was great too!

 

[Frank Sacco]

Tom
I grew up in a Italian house hold. My mother fed us garlic for snacks. Needless to say I'm very interested in this. Sounds great!! I wrote the receipe down in my book of tricks.

 

[Frank Sacco]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by michele p:
Sounds great Frank!
By the way, the burger recipe you gave me was great too!

</div></BLOCKQUOTE>

Thanks Michele
I shall call them "Performer Burgers"
The reciepe is so simple yet flavorfull
see you next week!

 

[Bob Schwarz]

It sounds like you are enjoying your new Performer. Will there be any leftovers coming to work with you?

 

[Frank Sacco]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Schwarz:
It sounds like you are enjoying your new Performer. Will there be any leftovers coming to work with you? </div></BLOCKQUOTE> I have three leftover pieces. I will bring that and tonights stuffed skirt steaks. Thread to follow with pics. Sacco's are eating good in the neighborhood!!