Saturday's Dinner was 2/3 courtesy of Planet BBQ. I rotisserie grilled a bone-in leg of lamb using the Mechoui of Lamb with Berber Spices recipe. To accompany it, I made a Moroccan Grilled Pepper Salad also from Planet BBQ. The last item was a recipe called Fragrant Rice Pilaf from epicurious.com. I made the rice pilaf a day ahead of time and several of the comments from the recipe mentioned it was actually better reheated. I also grilled the peppers for the salad on Friday as well.
On Saturday I prepped the lamb, which involved inserting pieces of onion, garlic & ginger into a crosshatched pattern of slits made in the lamb and seasoned it with salt & pepper. Then it was off to the rotisserie for 3 hours (my lamb was bigger than the one in the recipe). This was the inaugural trial run of my new Maverick ET-75 Remote Read Rotisserie thermometer and it really made life easy. I was able to keep working in the Kitchen, while keeping tabs on the lamb on the grill. The next step was to make a thick sauce called Charmoula which the lamb gets basted with. Then I finished making the Moroccan salad and waited for the lamb to finish. Once again having a minute by minute reading of the lambs progress made predicting the end time easy. The lamb is taken to 190 degrees which is much higher than any recipe I've used. While the lamb was resting, the lamb drippings in the drip pan were strained and the liquid was added to the remaining Charmoula and the rice pilaf was steamed.
This well done lamb was excellent. The meat was tender and richly flavored and it had a crispy and tasty crust. The Charmoula sauce was just amazing-unlike anything I have tasted and perfect for this lamb. My father who doesn't particularly like lamb, absolutely loved this lamb and had seconds. We were all shocked. The Moroccan salad was wonderful, spicy and well seasoned and was soft and crunchy in equal measure. I'd never made rice pilaf before, but I will do it again because this first run was the best rice pilaf I've ever had. Everyone else said it was the best they've had too. So if you like lamb and have Planet BBQ and like lamb you'' love this recipe.
For those who are interested I made a post about the ET-75 remote read rotisserie thermometer:
The rice pilaf used diced onions, garlic & carrots; along with white rice, chicken broth, dried cranberries, cumin, salt & saffron
The finished rice, the saffron gave the white rice it's yellow color.
I grilled the red bell peppers and Anaheim chili peppers a day ahead of time.
The 7 pound lamb has been studded with onion, garlic & ginger slivers & is on the rotisserie.
The Charmoula sauce uses onion, garlic & ginger plus cilantro,cumin, smoked paprika, salt & pepper, EVOO and water.
The finished Charmoula sauce gets used to baste the lamb while cooking and gets served with the finished lamb.
The Moroccan grilled salad used the roasted peppers plus, diced onions & tomatoes, fresh mint, cumin, salt, pepper, EVOO, lemon juice, & red winer vinegar.
The lamb is done.
The lamb is ready to carve after a ten minute rest.
The lamb is carved and served with the remaining Charmouli sauce.
This lamb was excellent and it even had a tiny smoke ring from the oak chips I used in the grill's smoker drawer.