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post #21 of 31

Raspberry coulis

Hubby loves lamb, he'll do a rack on the grill and I swear it's the most tender meat I've every put in my mouth, I don't like the gamey taste though. He made it for a friendly back yard comp last year and served it with a raspberry coulis (he hates the mint). Sounds odd but it's a great accoutrament. Recipe below...I haven't tried lamb in the smoker yet but I have a leg o'lamb in the freezer that very well may wind up in the blue...by the way, this sauce would be awesome over ice cream, cake, etc...maybe even a glaze on chicken!

Raspberry Coulis:
1 1/2 pounds frozen raspberries
1/3 cup sugar
1 tablespoon lemon juice

Place all the ingredients in a 1-quart saucepan over medium-high heat. Bring the
raspberries to a boil, and reduce the heat to a heavy simmer. Continue to cook the
raspberries until the sugar dissolves, the raspberries burst, and the liquid
reduces by one half, about 15 minutes. Strain the raspberries through a fine mesh
strainer and discard solids. Reserve coulis in a non-reactive container until
ready to use. Coulis will keep, refrigerated, for up to 2 weeks.

Yield: 1 1/2 cups
post #22 of 31
I would say throw lamb at dog in yardbiggrin.gif and serve raspberry coulis over vanilla ice creamPDT_Armataz_01_34.gif
post #23 of 31
icon_eek.gificon_eek.gificon_eek.gif no really... tell us how you realllllly feel icon_mrgreen.gificon_mrgreen.gif
post #24 of 31
LOL, sorry I'll stop hiding my emotionsicon_mrgreen.gif My wife said the leg of lamb I cooked must have come from the lambs arm pit.PDT_Armataz_01_33.gif I mention lamb and she raises her arm and points.rolleyes.gif
post #25 of 31
I'm with you Rodger, I don't care for lamb at all. I have given it the old college try at least 10 times, but just can't get the taste for it...the raspberry coulis on the other hand....tongue.gif
post #26 of 31


Never did lamb - never cared much for it but smoke might be the ticket! Waiting to hear/see the results.
post #27 of 31
Did you guys ever try marinating lamb overnight and add a small handful (1 Tbs.) crushed juniper berries? I use that all the time with potentially gamier cuts of venison to cut that strong taste, would probably work with lamb too!icon_rolleyes.gif
post #28 of 31
I never tried it Carl, but I can handle strong venison, Heck sometimes I kind of like itPDT_Armataz_01_30.gif , but this wasn't like that, it was funky tastingrolleyes.gif
post #29 of 31
It probably wasn’t lightly killedicon_rolleyes.gif
Y’now all that adrenalin!
(Yeah, I know, “I’m a smart a$$”) Can’t hep myseff!
Although I do remember my gramma (who raised me) fixin it one time when I was a kid…it was god awful, stunk up the house, heck I didn’t try it again til I was in my 40’s (my favorite meat now!)
However I still don’t care for mutton!
post #30 of 31



It actually looks really good. Do you normally like lamb? Maybe it's just an acquired taste and even smoke can help it if you don't like lamb?
post #31 of 31
well I think I'll put my two cents in...tried it...didn't really care for it...not when I can cook something I know I'll like...buddy brown...
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