What's for dinner tonight ?

Russian Boar Chops - Smoked on the BarBee:

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YUMMY!
Nog
 
Frikkkk i need to make this.. lol i'd be dipping in that oil

In a way, you do...

Greek Lamb / Venison Shoulder Recipe

Ingredients:

Leg of Lamb or Shoulder (Works well with deer too)
Garlic Cloves peeled – about 20 or so
6 – 8 potatoes, peeled & quartered
2 Onions quartered
2 Teaspoons Salt
Black Pepper to taste

Marinade:

1/3 cup Lemon Juice
1/2 cup Olive Oil
3 heaping teaspoons dried Oregano (plus more for potato seasoning)
2 Heaping Teaspoons Greek Spice
½ teaspoon crushed Red Pepper flakes

Instructions:

Preheat oven to 400 degrees
Place garlic in the bottom of roasting pan.
Place lamb / deer on top of the garlic.
Arrange quartered onions around lamb
Whisk marinade and pour over lamb. Rub it all over so everything is marinated.
Sprinkle salt & pepper over all. Make certain to marinade / season all sides of the lamb.

Cover with aluminum foil and bake at 400 degrees for 30 minutes.

Peel and quarter the potatoes and place in a large bowl covered with cold water – set aside.

Reduce oven temperature to 350 and cook another 1.5 hours covered with foil.

Drain potatoes and drizzle about ¼ cup olive oil over them. Lightly season with salt, pepper and oregano. Add potatoes to lamb and bake covered for an hour at 350 degrees.

Remove foil and back for about another half hour or until the meat is falling off the bone.

Remember to baste the lamb with the pan sauce each time you handle the pan.

Remove from oven and let rest for 25 minutes covered in the roasting pan.

Transfer to serving platter with potatoes and serve with salad and crusty bread.

Ladolemono sauce can be created and served with the lamb.

Ladolemono (lemony olive oil sauce):

1/2 cup extra virgin Olive Oil
1/4 cup Lemon Juice
1 teaspoon dried Oregano
1 Teaspoon Greek Spice
I minced Garlic Clove
Salt & Pepper to taste

Whisk all and pour into gravy bowl for serving.
 
In a way, you do...

Greek Lamb / Venison Shoulder Recipe

Ingredients:

Leg of Lamb or Shoulder (Works well with deer too)
Garlic Cloves peeled – about 20 or so
6 – 8 potatoes, peeled & quartered
2 Onions quartered
2 Teaspoons Salt
Black Pepper to taste

Marinade:

1/3 cup Lemon Juice
1/2 cup Olive Oil
3 heaping teaspoons dried Oregano (plus more for potato seasoning)
2 Heaping Teaspoons Greek Spice
½ teaspoon crushed Red Pepper flakes

Instructions:

Preheat oven to 400 degrees
Place garlic in the bottom of roasting pan.
Place lamb / deer on top of the garlic.
Arrange quartered onions around lamb
Whisk marinade and pour over lamb. Rub it all over so everything is marinated.
Sprinkle salt & pepper over all. Make certain to marinade / season all sides of the lamb.

Cover with aluminum foil and bake at 400 degrees for 30 minutes.

Peel and quarter the potatoes and place in a large bowl covered with cold water – set aside.

Reduce oven temperature to 350 and cook another 1.5 hours covered with foil.

Drain potatoes and drizzle about ¼ cup olive oil over them. Lightly season with salt, pepper and oregano. Add potatoes to lamb and bake covered for an hour at 350 degrees.

Remove foil and back for about another half hour or until the meat is falling off the bone.

Remember to baste the lamb with the pan sauce each time you handle the pan.

Remove from oven and let rest for 25 minutes covered in the roasting pan.

Transfer to serving platter with potatoes and serve with salad and crusty bread.

Ladolemono sauce can be created and served with the lamb.

Ladolemono (lemony olive oil sauce):

1/2 cup extra virgin Olive Oil
1/4 cup Lemon Juice
1 teaspoon dried Oregano
1 Teaspoon Greek Spice
I minced Garlic Clove
Salt & Pepper to taste

Whisk all and pour into gravy bowl for serving.
My mouth is watering from reading all the ingredients, i have a gift i can taste things by reading it

Thanks Nog
 
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