This is an easy ‘fried’ honey dijon leg of lamb, perfect for any holiday, cooked in an outdoor oil-less fryer. Yep, crazy good and minimal clean up.
It’s that time of the season when every single outdoor cooking enthusiast is watching and re-watching Alton Brown build an elaborate pully system for deep frying the perfect turkey. Everyone is getting all pumped and excited to go bigger and bolder with an award-winning turkey recipe for Thanksgiving.
And then Char-Broil went and did this. They used their magic to build an amazing, safe, and easy to use turkey ‘fryer’. And it doesn’t even use any oil.
No oil. You read that right.
That means it’s far safer than that bubbling vat of boiling oil my father set up last year. And all for wildly good results. With the Char-Broil TRU-Infrared™ technology (read: wizards and magic and stuff) the oil-less fryer ‘fries’ perfectly. Crispy skin on the outside, moist, flavorful meat locked inside. And without all that artery-clogging oil, it’s healthy.
Think of the possibilities. Like pork belly, vegetables, giant turkey drumsticks, stuffing, lamb, pork, chicken, snacks, fancy crown roasts, and more. This isn’t the one and done novelty that loses its flair after the first turkey. Want to see how creative you can get? Check out the Char-Broil Community Page for some inspiring Big Easy Oil-less Turkey Fryer Recipes. The Big-Easy has earned a spot on the back deck snuggled permanently between the smoker and charcoal grill. Be sure to go check out all of the cool options and ideas that Char-Broil’s Big Easy Turkey Fryer can offer.
I was able to test out this new technology in my own backyard and I fell in love instantly. First, I was a little confused as to just ‘how’ it cooked. But after putting faith in the crew at Char-Broil, I sat back and let a little magic happened. Instant fan. So much so that my own pop’s is now doing his bonus turkey in a Big Easy Oil-Less Turkey Fryer for our own family Thanksgiving. (Lucky for him, he has a daughter that owns one). 😉 In all, I worked with 9 other food writers, testing out these ‘fryers’ and each one of us raved about them. Talk about stepping up the Thanksgiving a-game.
Tips for using your Big Easy Oil-less Turkey Fryer
I recommend the bone in leg of lamb for fried honey Dijon leg of lamb. Boneless is fine if that is all you can find, but the bone in helps kick up the umami and deepens the flavor of the meat.
For leg of lamb, which is a nice thick and round roast of a cut, you want an internal temp of 145° for medium rare, 160° for medium, and 170° for well done. Personally, I think cooking leg of lamb that hard would be a travesty, but some people just prefer super well done meat.
Might not be my style, but to each their own.
Lamb is such a treat and it is one of those things you don’t typically get to have every night. So for those special occasions when you can enjoy it, here are some great recipes to consider:
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