You are here

Outdoor Cast Iron Dutch Oven Leg Of Lamb & Bbq Rack Of Lamb Ribs

Ingredients
  All purpose flour 3 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Canned consomme 10 1⁄2 Ounce
  Canned cream of mushroom soup 10 1⁄2 Ounce
  Worcestershire sauce 1 Tablespoon
  Kitchen bouquet 1 Tablespoon
  Garlic powder 1⁄4 Teaspoon
  Curry powder 1⁄2 Teaspoon
  White wine 1⁄2 Cup (8 tbs)
  Potatoes 5 Medium (Baste Lamb While Cooking If Not Used)
Directions

Place flour, dry mustard, salt & pepper in large paper bag.
Place 1-2 cuts of lamb into bag & shake to coat.
Braze leg of lamb in hot oil, browning fat side last.
Add remaining ingredients and cook 1-hr. using 1 ring of briquettes under the oven and two rings of briquettes on top of lid.
Baste meat if potatoes not used.
Reduce heat using 6 briquettes under the oven and 8 briquettes on top of lid.
Cook 4-6 hrs.
Barbequed Rack of Lamb Ribs
Dry season rack of ribs
Soak hickory chunks in water for one hr.
Place briquettes in barbeque or smoker.
Place rack of ribs on grill fat side down.
Add hickory chunks on top of briquettes.
Cook 2-4 hours at low heat.
Glaze rack of ribs with roasted raspberry chipolte sauce during last 10-15 minutes of cooking.
This video is a creation of outdoorcastironcook. You can visit outdoorcastironcook for complete recipes, and more videos.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling
Ingredient: 
Meat
Restriction: 
Low Fat, Low Sugar
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6
Barbecued meats are a sure hit at outdoor parties and here is a recipe to cook one. Chef Deen shows how to cook Leg of Lamb and Lamb Ribs in Dutch oven and barbecue rack with some common seasonings. Enjoy the party on your favorite spot with this one!

Rate It

Your rating: None
4.316665
Average: 4.3 (3 votes)