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A friend of mine shared this recipe with me. He did mutton in a Dutch Oven and served this sauce with it. Although I don't like mutton (I perfer lamb), the sauce was great!!
Red Sauce for Lamb
1 cup catsup
1 cup water
1 1/2 cups sugar
1/3 cup vinegar
1 onion chopped
2 Tbs. Worcestershire sauce
2 Tbs. butter
2 Tbs. horseradish
1 1/2 tsp prepared mustard
1 tsp. salt
1 tsp. chili powder
Combine ingredients in a non reactive sauce pan and mix well. Bring to a slow boil and reduce heat. Simmer 1 hour, stirring every 10 minutes or so.
Posters Note: I smoked a boneless Leg o' Lamb and used this as a finishing and dipping sauce. It may seam a bit strange but I added a couple of chopped cloves of garlic to the sauce recipe (love garlic).
My Lamb rub consisted of . . .
Sweet and hot spicy mustard
Kosher salt
Garlic powder
Onion powder
LOTS of fresh coarse ground black pepper
I applied the "rub" on the lamb the night before and placed it in the fridge. I removed the lamb from the fridge just before making the sauce. Once the sauce was simmering, I got the smoker fired up and preheated to 220*. My 'mop' was sprayed on about once an hour for the 1st three hours (got busy on the "honey do" list and forgot about mopping the last two hours :roll: :oops: ) The mop was 1 cup of melted unsweetened butter, 1 Tbs. garlic powder & 1 tsp. white pepper mixed together in a spray bottle.
Applied the sauce at about 160* and then pulled the lamb out of the smoker thirth minutes later (total smoke time was about 5 hours).
I think that this sauce might work with just about any kind of red meat.
Enjoy,
Red Sauce for Lamb
1 cup catsup
1 cup water
1 1/2 cups sugar
1/3 cup vinegar
1 onion chopped
2 Tbs. Worcestershire sauce
2 Tbs. butter
2 Tbs. horseradish
1 1/2 tsp prepared mustard
1 tsp. salt
1 tsp. chili powder
Combine ingredients in a non reactive sauce pan and mix well. Bring to a slow boil and reduce heat. Simmer 1 hour, stirring every 10 minutes or so.
Posters Note: I smoked a boneless Leg o' Lamb and used this as a finishing and dipping sauce. It may seam a bit strange but I added a couple of chopped cloves of garlic to the sauce recipe (love garlic).
My Lamb rub consisted of . . .
Sweet and hot spicy mustard
Kosher salt
Garlic powder
Onion powder
LOTS of fresh coarse ground black pepper
I applied the "rub" on the lamb the night before and placed it in the fridge. I removed the lamb from the fridge just before making the sauce. Once the sauce was simmering, I got the smoker fired up and preheated to 220*. My 'mop' was sprayed on about once an hour for the 1st three hours (got busy on the "honey do" list and forgot about mopping the last two hours :roll: :oops: ) The mop was 1 cup of melted unsweetened butter, 1 Tbs. garlic powder & 1 tsp. white pepper mixed together in a spray bottle.
Applied the sauce at about 160* and then pulled the lamb out of the smoker thirth minutes later (total smoke time was about 5 hours).
I think that this sauce might work with just about any kind of red meat.
Enjoy,