Apricot Mustard Glazed Lamb
Apricot Mustard Glazed Lamb, we had some friends drop by at the last minute knowing they would be welcomed and the food would be great. We love lamb fixed all kinds of ways and all different cuts. Patti had a semi-boneless leg of lamb waiting to be grilled on our Green Mountain Jim Bowie Grill/Smoker. The Jim Bowie is a great size grill to cook all your goodies at one time. A 6lb. leg of lamb seasoned with Green Mountain’s Sizzle Seasoning Blend and studded with garlic cloves, plus twice baked potatoes all fit perfectly with plenty of grill space to spare. We served it with a simple canned corn with a little of the lamb glaze added to perk up the corn’s flavor.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Apricot Mustard Glazed Lamb
A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 10 minute sear at 400 degrees (204c) and 60 minutes at 350 degrees (177c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain Premium Gold Blend
Ingredients: Apricot Mustard Glazed Lamb
- 1 6lb. semi-boneless leg of lamb
- Green Mountain Grills Sizzle Seasoning Blend, to taste
- Whole garlic cloves
Glaze, Apricot Mustard
- 1 10oz. jar “Simply Fruit” Apricot Spread
- ¼ cup horseradish mustard
- 1 teaspoon garlic powder
Love This Rub
Directions: Apricot Mustard Glazed Lamb
Rub lamb generously on both sides with Green Mountain Grills Sizzle Seasoning Blend.
In small saucepot bring all glaze ingredients to a low simmer.
Preheat the Grill Grates to 400 degrees (205c) and do a nice sear on the lamb.
After you do your sear turn it back down to 350 degrees (177c). Place lamb directly onto the grill and just let it hang out in the smoke and get happy for 60 minutes. Watch your meat temp as you near the end of your cook time, for medium rare you want to pull the lamb around 145 degrees (55c). Brush glaze often on lamb during last half hour of cook.
When the meat reaches an internal temp around 130 – 140 degrees (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Apricot Mustard Glazed Lamb
A Wood Pellet Grill Recipe
Doing a Nice Sear on Our Grill Grates
I am Busy Tonight So I’m Using the Meat Probe and Remote
Apricot Mustard Glazed Lamb
A Wood Pellet Grill Recipe
Time to Pull It
Apricot Mustard Glazed Lamb
A Wood Pellet Grill Recipe
Cooking In the Oven:
We have been getting requests for recipe conversions for the Pacific Living Pizza Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.
It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels.
I do 60 minutes at 350 degrees (177c)
Let’s Eat
Apricot Mustard Glazed Lamb
A Wood Pellet Grill Recipe
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Grill Grates
http://www.grillgrate.com/
Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Our Cutlery Provided By
- 1 6lb. semi-boneless leg of lamb
- Green Mountain Grills Sizzle Seasoning Blend, to taste
- Whole garlic cloves
- Glaze, Apricot Mustard
- 1 10oz. jar “Simply Fruit” Apricot Spread
- ¼ cup horseradish mustard
- 1 teaspoon garlic powder
- Rub lamb generously on both sides with Green Mountain Grills Sizzle Seasoning Blend.
- In small saucepot bring all glaze ingredients to a low simmer.
- Preheat the Grill Grates to 400 degrees (205c) and do a nice sear on the lamb.
- After you do your sear turn it back down to 350 degrees (177c). Place lamb directly onto the grill and just let it hang out in the smoke and get happy for 60 minutes. Watch your meat temp as you near the end of your cook time, for medium rare you want to pull the lamb around 145 degrees (55c). Brush glaze often on lamb during last half hour of cook.
- When the meat reaches an internal temp around 130 – 140 degrees (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
This looks and sounds amazing! Thank you for sharing!