Monday, October 08, 2012

Lamb brisket

A while back I made my first lamb brisket... I'd had this in mind since a few months but always made a beef brisket instead...

A few weeks ago I exchanged some experiences with Ted Reader (, a Canadian chef, and after that I floated the idea...

I picked up a nice piece of bone-in lamb brisket, app. 2.3 kg / 5 lbs. First I'd to trim the fat, of course I need some of it, but not too much...

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Trimmed bone-in lamb brisket

The second step was to marinate it... I used some olive oil, fresh thyme, rosemary and garlic... some salt and pepper... than I put it in a plastic bag, evacuated it and put it to the cooler for a 2-day-rest...

Marinating with fresh herbs

When I opened the bag after those 2 days an incredible smell of the marinade and lamb came to my nose... terrific! I just added some rub to the brisket to get a nice bark... I used my Arabica Coffee Rub which also contains a lot of herbs...

Brisket with Arabica Coffee Rub

Brisket on the grid

Coming closer to the end

While roasting in the heat this brisket shed an terrific perfume... I'm sure you could smell it in the whole neighborhood... after 5 hours I took it from the grid and cut it for dinner... it was perfect and absolutely delicious... my first lamb brisket but definitely not my last!

Ready for dinner

It looks perfect

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