Chef Eric Gephart cooks up an amazing leg of lamb on the Kamado Joe Joetisserie and it was delicious! Check it out! Full recipe: www.atbbq.com/thesauce/leg-la...
Chef Eric Gephart was my chef instructor at The Chefs Academy and he is an awesome person and chef in the kitchen! Everything he is showing is the same classic style that he taught all of us. Do your thing Chef Eric!
I saw what you did there - quick steam the torts w/ a little beer. Nice! Those subtle style tricks are one of the things that keep me coming back to the channel.
Love the rosemary mop! Making this one f'sure. Made with boneless leg of lamb. Trussed it with four pieces of butcher twine. Had friends over for sliders with mango chutney. Best lamb I ever ate and I am 71 and have been around. Wow, it was good!
You can tell his on camera charisma has drastically improved since he started coming in for these videos. I wasn't a fan at first honestly but I gotta give credit to the improvement and the delicious looking lamb.
Spontaneous Combustion as soon as I get through all of the recipes I want to try from Chef Tom and yourself I'll be sure to take you up on that. I very much appreciate the reply keep up the good work!
Really love your style of cookery, your video are very informative and had me thinking of a view new recipes for myself aha.. Could you do a smoked chorizo burger for one of your video
Not a fan of lamb... But I baught the joetisserie, and decided to try this recipe... This is a game changer! They don't share the mango pico, but I figured it out. I recommend corn instead of flour tortillas, and tons of cilantro. Thanks for sharing this recipe, had alot of rave reviews from a recent gathering. Cheers 🍻
Roasted Leg of Lamb Grill Temp: 350F Internal Temp: 135F Protein: 1 each Leg of Lamb, 7 Lbs, bone on Ingredients: Cape Town Sauce/Marinade: ½ Cup Worcestershire Sauce ½ Cup Soy Sauce ½ Cup Light Brown Sugar 6 T Mustard, Dijon 4 T Chinese Mustard 6 T Lemon Juice, Fresh squeezed 6 T Oil 6 Cloves Garlic, chopped 2 T Ginger, Chopped ½ T Salt, Kosher ½ T Black Pepper 2 sprigs Rosemary, for a basting brush Sauce Method: Combine all (except for salt and pepper). Put in a sauce pot and heat over medium heat to dissolve the brown sugar. Reduce until thickens to salt consistency. Season with salt and pepper. Let cool. Method: 1. With a sharp paring knife, cut small slits ¼ inch deep around the leg, stud the meat with slices of ginger and garlic. Using ½ of the Sauce, marinate the leg of lamb for 2 hours 2. Stabilize your Kamado Joe to 350F and set your deflector shields in for an indirect cook. Place your grill racks at the highest setting of the divide and conquer system. 3. Set the marinated and studded leg of lamb on the center of the grill grates. Insert the thermometer at the thickest part of the roast but do not have the probe touch the bone. 4. With a rosemary sprigs, baste with the remaining marinade every 30 minutes and turn the roast as needed to ensure even color. 5. Roast until the lamb reaches an internal temp of 135F this should take just under 2 hours. 6. Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145-150F) 7. Slice thin and across the grain. Enjoy!
Wow that looks amazing! Hey chef tom I have a suggestion for your next video! I want to know how you would smoke Lengua ( beef tongue) everyone I ever talked to says you have to boil it could you please prove them wrong
Know it’s been awhile since this was posted but trying this recipe again. Turned out great last year. Let of lamb this year turned out to be much larger than previous. 14lb vs 8. Suggestions on cool time with this. Said this one was about 2 hours. Anyone done a rotisserie of one this large?
Chef Tom I live in derby where did the tortillas come from they look awesome. Btw nice job Eric I know people hate on your vids but I think you do a great job
any tips for keeping the heat low? Even with the air vents almost fully closed I can't keep the heat low enough. I end up closing the vents too much and it goes out.
Just some thoughts: 1. What charcoal are you using? Certain brands can run really hot. 2. How hot are you initially getting the smoker to? Ceramic grills hold heat really well, so if you get one too hot, it can take a while to get the temp down.
Love your videos as always. I am a native Kansan living in Florida. I do have a question...I see that the video was released in July, why is everyone wearing coats? It is blistering hot in July in Kansas!!
I just don't get why Americans aren't in to lamb... When I visited friends in the US 20 years ago, I did a lamb leg with a mint and honey marinade with baked butternut pumpkin and baby golden squash in a bechamel / nutmeg sauce... The look on their faces was priceless... OMG... I have lived this long without knowing this.. basically.
How is this guy a hipster haha Chef Eric is a boss, always explains why he is doing everything that he is and isn't in the slightest bit pretentious about it. Lamb looks tasty as fuck more importantly, might invest in a komado Joe when I get my garden sorted.
That really looks great!! And I bet it taste as good as it looks! I do notice a small detail. It’s July the 5th and 90 degrease with a heat index of 104 and he’s wearing a damn coat and thick gloves!! I’m thinking HEAT STROKE!!! Just a little observation.
nachonad That being said Summit is a good grill. The ash box fills up too quickly and hinders air flow in my opinion but I am totaly bias. There is a reason I started working with KJ
Roasted Leg of Lamb Grill Temp: 350F Internal Temp: 135F Protein: 1 each Leg of Lamb, 7 Lbs, bone on Ingredients: Cape Town Sauce/Marinade: ½ Cup Worcestershire Sauce ½ Cup Soy Sauce ½ Cup Light Brown Sugar 6 T Mustard, Dijon 4 T Chinese Mustard 6 T Lemon Juice, Fresh squeezed 6 T Oil 6 Cloves Garlic, chopped 2 T Ginger, Chopped ½ T Salt, Kosher ½ T Black Pepper 2 sprigs Rosemary, for a basting brush Sauce Method: Combine all (except for salt and pepper). Put in a sauce pot and heat over medium heat to dissolve the brown sugar. Reduce until thickens to salt consistency. Season with salt and pepper. Let cool. Method: 1. With a sharp paring knife, cut small slits ¼ inch deep around the leg, stud the meat with slices of ginger and garlic. Using ½ of the Sauce, marinate the leg of lamb for 2 hours 2. Stabilize your Kamado Joe to 350F and set your deflector shields in for an indirect cook. Place your grill racks at the highest setting of the divide and conquer system. 3. Set the marinated and studded leg of lamb on the center of the grill grates. Insert the thermometer at the thickest part of the roast but do not have the probe touch the bone. 4. With a rosemary sprigs, baste with the remaining marinade every 30 minutes and turn the roast as needed to ensure even color. 5. Roast until the lamb reaches an internal temp of 135F this should take just under 2 hours. 6. Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145-150F) 7. Slice thin and across the grain. Enjoy! Chef Eric Gephart
thats the only thing the joe tisserie lacks, a conterweight for uneven parts, special if the motor gives that creepy crackling sound, if u listen u hear the crackling sound in this video, every time a uneven part of the flesh gives the motor more work.. well yes the recipe has all the amounts, for a cook like this a meater sensor is the best..
Roasted Leg of Lamb Grill Temp: 350F Internal Temp: 135F Protein: 1 each Leg of Lamb, 7 Lbs, bone on Ingredients: Cape Town Sauce/Marinade: ½ Cup Worcestershire Sauce ½ Cup Soy Sauce ½ Cup Light Brown Sugar 6 T Mustard, Dijon 4 T Chinese Mustard 6 T Lemon Juice, Fresh squeezed 6 T Oil 6 Cloves Garlic, chopped 2 T Ginger, Chopped ½ T Salt, Kosher ½ T Black Pepper 2 sprigs Rosemary, for a basting brush Sauce Method: Combine all (except for salt and pepper). Put in a sauce pot and heat over medium heat to dissolve the brown sugar. Reduce until thickens to salt consistency. Season with salt and pepper. Let cool. Method: 1. With a sharp paring knife, cut small slits ¼ inch deep around the leg, stud the meat with slices of ginger and garlic. Using ½ of the Sauce, marinate the leg of lamb for 2 hours 2. Stabilize your Kamado Joe to 350F and set your deflector shields in for an indirect cook. Place your grill racks at the highest setting of the divide and conquer system. 3. Set the marinated and studded leg of lamb on the center of the grill grates. Insert the thermometer at the thickest part of the roast but do not have the probe touch the bone. 4. With a rosemary sprigs, baste with the remaining marinade every 30 minutes and turn the roast as needed to ensure even color. 5. Roast until the lamb reaches an internal temp of 135F this should take just under 2 hours. 6. Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145-150F) 7. Slice thin and across the grain. Enjoy! Chef Eric Gephart
@@matthewclomo5265 i work with the tisserie, its ok, what i dont like on it, is, its not filling the hole sealing, and it has hughe airgaps were smoke and heat escaping, pluss the cheap chinese crackling Motor, and the missing counterwight, if u as example put on something uneven with more weight, on one side, the Motor starts to crack, and u can hear that if u know the sound, even in this video.. its ok as produkt, as price to high, and for the future full of improvements... i remember me getting it on the first day, i was thinking what the hell its to small... it dosent cover the sealing... and the crackling sound of the motor, sounds like in future we will part...
Great recipe... but seriously, why the disrespect towards the home made tortillas? A touch on the griddle was what it got. At least let it heat through, even if you don't want a little toast on it.
No marinade qty's or internal temps? Big fan of chef tom and co. so please dont stop including this info. Especially the temps. Nice video all the same
Roasted Leg of Lamb Grill Temp: 350F Internal Temp: 135F Protein: 1 each Leg of Lamb, 7 Lbs, bone on Ingredients: Cape Town Sauce/Marinade: ½ Cup Worcestershire Sauce ½ Cup Soy Sauce ½ Cup Light Brown Sugar 6 T Mustard, Dijon 4 T Chinese Mustard 6 T Lemon Juice, Fresh squeezed 6 T Oil 6 Cloves Garlic, chopped 2 T Ginger, Chopped ½ T Salt, Kosher ½ T Black Pepper 2 sprigs Rosemary, for a basting brush Sauce Method: Combine all (except for salt and pepper). Put in a sauce pot and heat over medium heat to dissolve the brown sugar. Reduce until thickens to salt consistency. Season with salt and pepper. Let cool. Method: 1. With a sharp paring knife, cut small slits ¼ inch deep around the leg, stud the meat with slices of ginger and garlic. Using ½ of the Sauce, marinate the leg of lamb for 2 hours 2. Stabilize your Kamado Joe to 350F and set your deflector shields in for an indirect cook. Place your grill racks at the highest setting of the divide and conquer system. 3. Set the marinated and studded leg of lamb on the center of the grill grates. Insert the thermometer at the thickest part of the roast but do not have the probe touch the bone. 4. With a rosemary sprigs, baste with the remaining marinade every 30 minutes and turn the roast as needed to ensure even color. 5. Roast until the lamb reaches an internal temp of 135F this should take just under 2 hours. 6. Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145-150F) 7. Slice thin and across the grain. Enjoy! Kindest Regards, Chef Eric Gephart
Ezequias Lopes Barbecue champions of the world gave that to be last time I was cooking with them in Germany. That hat reminds me a good friendship, great food and cold weather as it was 23ﾟ below 0 with wind chill the day we filmed this. Thanks for your comment and for watching happy grilling. Chef Eric Gephart
Bob Martin ya, we could have bought a B.R.T leg of lamb but you miss out on a lot of the flavor plus I love slicing that steamship style frenched leg. Much better presentation. The ks for watching and for your comment. Chef Eric Gephart
@@rogerrtewwr4723 I have a video released every Saturday on the KJ Channel but can't wait can't wait to get back with Chef Tom and the @atbbq team. Going to be post pandemic. Hope all is well. Chef E
Spontaneous Combustion thanks for the “tip” or “trick. I appreciate the idea, but I know how to properly treat tortillas sir. It’s like me telling you how to not mess up a sandwich. And mess it up because I’ve only read or heard what a sandwich is. Thanks “chef”.
Spontaneous Combustion your welcome :) but next time if you want to make tacos cook a lamb shoulder the same way but cook for 5 house but maybe on a much lower temperature tho. But a nice leg of lamb like that needs to go with roast spuds and gravy and veg. But love the style of cooking :)
![[TH] G2 vs PRX | EDG vs FUT - VALORANT Champions 2024 DAY 4](http://i.ytimg.com/vi/Bkr_qM7dIaM/mqdefault.jpg)
Chef Eric Gephart was my chef instructor at The Chefs Academy and he is an awesome person and chef in the kitchen! Everything he is showing is the same classic style that he taught all of us. Do your thing Chef Eric!
Love your videos! Love the no nonsense approach, just great footage, natural lighting, no background music.
I saw what you did there - quick steam the torts w/ a little
beer. Nice! Those subtle style tricks are one of the things that keep me coming back to the channel.
Love the rosemary mop! Making this one f'sure. Made with boneless leg of lamb. Trussed it with four pieces of butcher twine. Had friends over for sliders with mango chutney. Best lamb I ever ate and I am 71 and have been around. Wow, it was good!
Great! I've been looking for a great Leg of Lamb recipe. Thanks for this info.
Great job Chef Eric !! I just took delivery of my Classic !! today... I'm going to get a Joetissery too now.
Thanks for the tips! I’m going to be doing a center cut bone in leg of lamb today on an Akorn kamado.
You can tell his on camera charisma has drastically improved since he started coming in for these videos. I wasn't a fan at first honestly but I gotta give credit to the improvement and the delicious looking lamb.
marc sannicolas Thanks heaps for the kind words and for watching. Happy to trade recipes any day! Chef Eric Gephat
Spontaneous Combustion just subbed! Had no idea you had your own channel.
Spontaneous Combustion as soon as I get through all of the recipes I want to try from Chef Tom and yourself I'll be sure to take you up on that. I very much appreciate the reply keep up the good work!
Really love your style of cookery, your video are very informative and had me thinking of a view new recipes for myself aha.. Could you do a smoked chorizo burger for one of your video
looks very good! Nice Grill !!!🤠🤠💪
Not a fan of lamb... But I baught the joetisserie, and decided to try this recipe... This is a game changer! They don't share the mango pico, but I figured it out. I recommend corn instead of flour tortillas, and tons of cilantro. Thanks for sharing this recipe, had alot of rave reviews from a recent gathering. Cheers 🍻
Great cook Eric! Looks delicious!
Lasse's Food and Barbecue Thanks heaps for the positive comment. Happy grilling! Chef Eric Gephat
I’m Australian and we eat lots of lamb, such a flavourful piece of meat
Love it!
God that looks so good! Should try this ASAP! Thanks for this great video!
The tough guy from the North Thanks heaps for watching and for your comment. Chef Eric Gephart
Spontaneous Combustion you have a new subscriber 👍
Roasted Leg of Lamb
Grill Temp: 350F
Internal Temp: 135F
Protein:
1 each Leg of Lamb, 7 Lbs, bone on
Ingredients:
Cape Town Sauce/Marinade:
½ Cup Worcestershire Sauce
½ Cup Soy Sauce
½ Cup Light Brown Sugar
6 T Mustard, Dijon
4 T Chinese Mustard
6 T Lemon Juice, Fresh squeezed
6 T Oil
6 Cloves Garlic, chopped
2 T Ginger, Chopped
½ T Salt, Kosher
½ T Black Pepper
2 sprigs Rosemary, for a basting brush
Sauce Method:
Combine all (except for salt and pepper). Put in a sauce pot and heat over medium heat to dissolve the brown sugar. Reduce until thickens to salt consistency. Season with salt and pepper. Let cool.
Method:
1. With a sharp paring knife, cut small slits ¼ inch deep around the leg, stud the meat with slices of ginger and garlic. Using ½ of the Sauce, marinate the leg of lamb for 2 hours
2. Stabilize your Kamado Joe to 350F and set your deflector shields in for an indirect cook. Place your grill racks at the highest setting of the divide and conquer system.
3. Set the marinated and studded leg of lamb on the center of the grill grates. Insert the thermometer at the thickest part of the roast but do not have the probe touch the bone.
4. With a rosemary sprigs, baste with the remaining marinade every 30 minutes and turn the roast as needed to ensure even color.
5. Roast until the lamb reaches an internal temp of 135F this should take just under 2 hours.
6. Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145-150F)
7. Slice thin and across the grain. Enjoy!
Salivating right now! Off to the butcher as we speak
I fucking love lamb, I’m Aussie and grew up on the stuff
That look after he takes the bite was priceless
yes but i dont know, if it looks delicious or he run away cuz overspiced ;-)
Looks beautiful as always
Barz Thanks heaps for watching and for your comment. Chef Eric Gephart
Wow that looks amazing!
Hey chef tom I have a suggestion for your next video!
I want to know how you would smoke Lengua ( beef tongue) everyone I ever talked to says you have to boil it
could you please prove them wrong
Know it’s been awhile since this was posted but trying this recipe again. Turned out great last year. Let of lamb this year turned out to be much larger than previous. 14lb vs 8. Suggestions on cool time with this. Said this one was about 2 hours. Anyone done a rotisserie of one this large?
I have the big joe but was wondering if my grilling has been drastically hindered by not having a beard like everyone else who uses it
Ha! Thanks for watching. Chef Eric Gephart
Hey don't forget there are a bunch of us women out here grilling. I sure hope I don't need a beard! Still that was pretty funny! LOL!
Yes. Yes it has.
Nice cook chef. Do you add wood chunks, and if so how often?
Tommy Roberts I do not. The drippings create a good bit of smoke.
Chef Tom I live in derby where did the tortillas come from they look awesome. Btw nice job Eric I know people hate on your vids but I think you do a great job
Samuel Feather Thanks heaps. Chef Eric Gephart
any tips for keeping the heat low? Even with the air vents almost fully closed I can't keep the heat low enough. I end up closing the vents too much and it goes out.
Just some thoughts:
1. What charcoal are you using? Certain brands can run really hot.
2. How hot are you initially getting the smoker to? Ceramic grills hold heat really well, so if you get one too hot, it can take a while to get the temp down.
That's exactly the Steve Rachlein recipe for the glaze, so you know it's good!
Mother of god that looks delicious
What internal temperature are you looking for in the lamb leg?
Jim Erickson we went to 130 and let it carry over to 135-140f
Love your videos as always. I am a native Kansan living in Florida. I do have a question...I see that the video was released in July, why is everyone wearing coats? It is blistering hot in July in Kansas!!
I just don't get why Americans aren't in to lamb... When I visited friends in the US 20 years ago, I did a lamb leg with a mint and honey marinade with baked butternut pumpkin and baby golden squash in a bechamel / nutmeg sauce... The look on their faces was priceless... OMG... I have lived this long without knowing this.. basically.
How is this guy a hipster haha
Chef Eric is a boss, always explains why he is doing everything that he is and isn't in the slightest bit pretentious about it.
Lamb looks tasty as fuck more importantly, might invest in a komado Joe when I get my garden sorted.
That's looking really impressive, what a delicous dish - Great Job Chef Eric 👍👍👍
Bäiderlasbou Thanks heaps for watching and for the positive comment. Chef Eric Gephart
How do we say salt again? 🙂 Cool vid guys. As always. And that lamb looks unbelievable.
Brandon Trout sah-alt
Brandon Trout Thanks heaps for watching. Kindest regards Chef Eric Gephart
SS OWW 't
Eric Gephart doesn't always season with salt, but when he does, it's pronounced "sale-t."
Michael DePew Nice!
Love smoked leg of lamb.
Jim Thompson Agreed, it is the best! Chef Eric Gephat
Got a leg in the fridge for Sunday camping, might have do this way.
"Aeromatic Time Bombs".... Nice!!!!
Fabian Boom!!!! All the best. Chef Eric Gephart
I don’t know Eric, but something tells me we’d be friends
Sweet baby Jesus I need this
Top effort
Callum Hunter Thanks for watching. Chef Eric Gephart
Dont even need the tacos just the meat and maybe a tzatziki sauce to dip it in, looks amazing
It was the lamb coming back for his well marinated leg
That really looks great!! And I bet it taste as good as it looks!
I do notice a small detail. It’s July the 5th and 90 degrease with a heat index of 104 and he’s wearing a damn coat and thick gloves!! I’m thinking HEAT STROKE!!! Just a little observation.
No doubt. It was 12 degrees when we shot that video!
Thanks for watching!
looks like mutton or soemthing mate how old is that lamb?
On my next trip to Wichita I need to stop by... What is the address?
Andy Reynolds Google it, you bitch.
You think this would be ok on an offset smoker
Vinny Mozzarella yep
Ive been leaning summit charcoal grill for a long time now... sell me on the Kamado Joe.
nachonad it sells itself! Feel them side by side. You will know right away. All the best. Chef Eric Gephart
nachonad That being said Summit is a good grill. The ash box fills up too quickly and hinders air flow in my opinion but I am totaly bias. There is a reason I started working with KJ
👌
Awesome! Need marinade recipe
B L working on publishing now
Spontaneous Combustion awesome! Enjoy your recipes and your enthusiasm for cooking
Roasted Leg of Lamb
Grill Temp: 350F
Internal Temp: 135F
Protein:
1 each Leg of Lamb, 7 Lbs, bone on
Ingredients:
Cape Town Sauce/Marinade:
½ Cup Worcestershire Sauce
½ Cup Soy Sauce
½ Cup Light Brown Sugar
6 T Mustard, Dijon
4 T Chinese Mustard
6 T Lemon Juice, Fresh squeezed
6 T Oil
6 Cloves Garlic, chopped
2 T Ginger, Chopped
½ T Salt, Kosher
½ T Black Pepper
2 sprigs Rosemary, for a basting brush
Sauce Method:
Combine all (except for salt and pepper). Put in a sauce pot and heat over medium heat to dissolve the brown sugar. Reduce until thickens to salt consistency. Season with salt and pepper. Let cool.
Method:
1. With a sharp paring knife, cut small slits ¼ inch deep around the leg, stud the meat with slices of ginger and garlic. Using ½ of the Sauce, marinate the leg of lamb for 2 hours
2. Stabilize your Kamado Joe to 350F and set your deflector shields in for an indirect cook. Place your grill racks at the highest setting of the divide and conquer system.
3. Set the marinated and studded leg of lamb on the center of the grill grates. Insert the thermometer at the thickest part of the roast but do not have the probe touch the bone.
4. With a rosemary sprigs, baste with the remaining marinade every 30 minutes and turn the roast as needed to ensure even color.
5. Roast until the lamb reaches an internal temp of 135F this should take just under 2 hours.
6. Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145-150F)
7. Slice thin and across the grain. Enjoy!
Chef Eric Gephart
You're the man! More than I asked for, appreciate the detailed instruction. Keep up the great work you do chef!
thats the only thing the joe tisserie lacks, a conterweight for uneven parts, special if the motor gives that creepy crackling sound, if u listen u hear the crackling sound in this video, every time a uneven part of the flesh gives the motor more work.. well yes the recipe has all the amounts, for a cook like this a meater sensor is the best..
Looks incredible!!! We REALLY NEED the recipe!!!! (Marinade ingredient quantities) PLEASE!!! PLEASE!!!!!🤩🤩🤩🤩🤩
We're working on it now.
rachael james on it! Thanks heaps for watching. Chef Eric Gephart
Roasted Leg of Lamb
Grill Temp: 350F
Internal Temp: 135F
Protein:
1 each Leg of Lamb, 7 Lbs, bone on
Ingredients:
Cape Town Sauce/Marinade:
½ Cup Worcestershire Sauce
½ Cup Soy Sauce
½ Cup Light Brown Sugar
6 T Mustard, Dijon
4 T Chinese Mustard
6 T Lemon Juice, Fresh squeezed
6 T Oil
6 Cloves Garlic, chopped
2 T Ginger, Chopped
½ T Salt, Kosher
½ T Black Pepper
2 sprigs Rosemary, for a basting brush
Sauce Method:
Combine all (except for salt and pepper). Put in a sauce pot and heat over medium heat to dissolve the brown sugar. Reduce until thickens to salt consistency. Season with salt and pepper. Let cool.
Method:
1. With a sharp paring knife, cut small slits ¼ inch deep around the leg, stud the meat with slices of ginger and garlic. Using ½ of the Sauce, marinate the leg of lamb for 2 hours
2. Stabilize your Kamado Joe to 350F and set your deflector shields in for an indirect cook. Place your grill racks at the highest setting of the divide and conquer system.
3. Set the marinated and studded leg of lamb on the center of the grill grates. Insert the thermometer at the thickest part of the roast but do not have the probe touch the bone.
4. With a rosemary sprigs, baste with the remaining marinade every 30 minutes and turn the roast as needed to ensure even color.
5. Roast until the lamb reaches an internal temp of 135F this should take just under 2 hours.
6. Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145-150F)
7. Slice thin and across the grain. Enjoy!
Chef Eric Gephart
Link is posted! But we'll make it easy... thesauce.atbbq.com/leg-lamb-kamado-joe-joetisserie/
@@allthingsbbq Hi Chef Tom, a little late to the party here.... can you please share the recipe for your mango dish and its name, please :-)
Love the video...but how long did it take you to get the smoke smell out of your hipster costume?
SAUELT
Tigran Babaev yep! Chef Eric Gephat
Must have played that part at least 5 times haha lol great cook!
7:40 daaaayum.
Is it just me cause i can hear heavy breathing sound towards the end of the video?
You guys need to open a restaurant
Did 20 years of that. Grilling is much more fun. Kindest Regards Chef Eric Gephart
Eric Gephart is the most interesting man in BBQ.
Michael DePew Thanks for watching Michael and for your comment. All the best. Chef Eric Gephart
Spontaneous Combustion great video!
How come you have so much smoke in the end??
Just got my big Joe today. Joetisserie seems too pricy for me at the moment. 250$?
Josh Cc600 it is a waste of money
@@matthewclomo5265 i work with the tisserie, its ok, what i dont like on it, is, its not filling the hole sealing, and it has hughe airgaps were smoke and heat escaping, pluss the cheap chinese crackling Motor, and the missing counterwight, if u as example put on something uneven with more weight, on one side, the Motor starts to crack, and u can hear that if u know the sound, even in this video.. its ok as produkt, as price to high, and for the future full of improvements... i remember me getting it on the first day, i was thinking what the hell its to small...
it dosent cover the sealing... and the crackling sound of the motor, sounds like in future we will part...
He is a spy
Did y’all lose like 4K followers?! I don’t understand TH-cam
Sorry, you need to give the amounts of the ingredients, and how much it will make and what size leg of Lamb it will be good for, GEEEeeesh!
😱😢🤤
Ballin with that hat chef 😂 👍🏼
Brian McNay Thanks heaps! Chef Eric Gephart
please, please, please show how to smoke a leg a lamb!!!!!
Wait how did he say salt.. wtf was that?
the same u say wtf i guess :D
whats up with the pide pipper hat!!
Tell us something about taste Eric
Kuba Bieniek not gamie at all, sweet, savery and tangy. Fantastic flavor!
Great recipe... but seriously, why the disrespect towards the home made tortillas? A touch on the griddle was what it got. At least let it heat through, even if you don't want a little toast on it.
Totally heated through. Thanks for watching. Chef Eric Gephart
No marinade qty's or internal temps? Big fan of chef tom and co. so please dont stop including this info. Especially the temps. Nice video all the same
Roasted Leg of Lamb
Grill Temp: 350F
Internal Temp: 135F
Protein:
1 each Leg of Lamb, 7 Lbs, bone on
Ingredients:
Cape Town Sauce/Marinade:
½ Cup Worcestershire Sauce
½ Cup Soy Sauce
½ Cup Light Brown Sugar
6 T Mustard, Dijon
4 T Chinese Mustard
6 T Lemon Juice, Fresh squeezed
6 T Oil
6 Cloves Garlic, chopped
2 T Ginger, Chopped
½ T Salt, Kosher
½ T Black Pepper
2 sprigs Rosemary, for a basting brush
Sauce Method:
Combine all (except for salt and pepper). Put in a sauce pot and heat over medium heat to dissolve the brown sugar. Reduce until thickens to salt consistency. Season with salt and pepper. Let cool.
Method:
1. With a sharp paring knife, cut small slits ¼ inch deep around the leg, stud the meat with slices of ginger and garlic. Using ½ of the Sauce, marinate the leg of lamb for 2 hours
2. Stabilize your Kamado Joe to 350F and set your deflector shields in for an indirect cook. Place your grill racks at the highest setting of the divide and conquer system.
3. Set the marinated and studded leg of lamb on the center of the grill grates. Insert the thermometer at the thickest part of the roast but do not have the probe touch the bone.
4. With a rosemary sprigs, baste with the remaining marinade every 30 minutes and turn the roast as needed to ensure even color.
5. Roast until the lamb reaches an internal temp of 135F this should take just under 2 hours.
6. Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145-150F)
7. Slice thin and across the grain. Enjoy!
Kindest Regards, Chef Eric Gephart
Spontaneous Combustion... awesome mate thanks for the response
@@ChefEricGephart do you know what needs to adjust for semi boneless
is that a fe.... is that a fedora?
Ezequias Lopes Barbecue champions of the world gave that to be last time I was cooking with them in Germany. That hat reminds me a good friendship, great food and cold weather as it was 23ﾟ below 0 with wind chill the day we filmed this. Thanks for your comment and for watching happy grilling. Chef Eric Gephart
I want a plushie of Chef Tom!
Kenneth Johnson Nice. Chef Eric Gephart
meat yum
Never skip leg day!
I would bone and roll this cut of lamb ,way easier to slice and serve !
Bob Martin ya, we could have bought a B.R.T leg of lamb but you miss out on a lot of the flavor plus I love slicing that steamship style frenched leg. Much better presentation. The ks for watching and for your comment. Chef Eric Gephart
Amazing leg of lamb, but it always makes me laugh when they show some made up pico de gallo, it shouldn’t be that many ingredients
Great video....but that hipster hat killed me....
eating with the gloves on, must have been cold
Negative 23F
@@ChefEricGephart You going to do any more video with Chef Tom? These were great
@@rogerrtewwr4723 I have a video released every Saturday on the KJ Channel but can't wait can't wait to get back with Chef Tom and the @atbbq team. Going to be post pandemic. Hope all is well. Chef E
@@ChefEricGephart ah ok, watching "Smoked Braised Beef Shank | Chef Eric Recipe" on KJ now :P
Such a hipster 🤣. Looks amazing tho
Those tortillas didn’t even cook through.. that makes brittle, dry tortillas that really mess up a taco of beautiful meat.
They were cooked a the tienda. A bit of heat and beer gets them back to perfect. Good trick for you. Thanks for watching. Chef Eric Gephart
Spontaneous Combustion thanks for the “tip” or “trick. I appreciate the idea, but I know how to properly treat tortillas sir. It’s like me telling you how to not mess up a sandwich. And mess it up because I’ve only read or heard what a sandwich is. Thanks “chef”.
Spontaneous Combustion seeing as how I am Mexican. Lol.
1:30
aldphillip2003 yep! Chef Eric Gephart
Funded by bbqs galore?
?
First! Love your videos!
Natalie Kilpatrick Thanks heaps. Chef Eric Gephart
Saahlt
selt... lel
SquirrelKnight yep! Thanks for watching and for your comment. Chef Eric Gephart
Does he actually eat his food or does he go off camera and spit it out??? Come on, enjoy your labors and share it.
Mi Casa barbecue not keen on eating on camera. Thanks for watching and thanks for your comment. Kindest regards Chef Eric Gephart
The fuck is sAlt?
What the hell is "sailt"? I love the Kamado Joe grills but this dude... wow. Hipster much?
AZ Patriot Thanks heaps for watching and for your positive comment. Happy grilling. Chef Eric Gephart
What a strange little hipster he is....did anyone else want to take that hat off of him and throw it in the garbage?
mike bausman Thanks for watching and taking the time to comment. Happy grilling. Chef Eric Gephart
Lol You guys don't know to eat lamb. That meat needed 25 mins more cooking would have got more flavore. But nice way cooking tho.
stobesy18 ok. Thanks heaps for watching and for your well done comment. Kindest regards Chef Eric Gephart
Spontaneous Combustion your welcome :) but next time if you want to make tacos cook a lamb shoulder the same way but cook for 5 house but maybe on a much lower temperature tho. But a nice leg of lamb like that needs to go with roast spuds and gravy and veg. But love the style of cooking :)
Ridiculous cooking outfit.