Photo: David Holifield
Tennessee Whiskey and Sorghum Brined Leg of Lamb with Geechie Boy Grit Cakes with Sweet Grass Dairy Georgia Gouda
37 ingredients
P1DT12H + 1 hr 30 min
8 - 10 servings (for leg of lamb)
openrecipes
Estimated Nutrition (whole recipe, rough)
1503
Calories
80g
Protein
60g
Fat
160g
Carbs
Counts 16 of 26 ingredients — the other 10 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Cider | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Whiskey | not in our table | 0 |
| Sorghum | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
| Sweet Grass | not in our table | 0 |
| Dairy | not in our table | 0 |
| Gouda | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 gallon apple cider (fresh, found in the refrigerator case)
- 2 cups of Tennessee whiskey (I used Jack Daniels)
- 1 cup apple cider vinegar
- 1/2 cup sorghum (I used Muddy Pond sorghum)
- 1 cup light brown sugar, packed
- 2 cups Kosher salt
- 4 onions, chopped
- 1/2 cup chopped fresh garlic
- 1 1/2 teaspoons coriander
- 1 1/2 teaspoons cardamon
- 1 Tablespoon ground black pepper
- 2 quarts (8 cups) ice water
- 1 6-pound leg of lamb (keep refrigerated until the brine is prepared and chilled)
- 1/4 cup olive oil
- 3 Tablespoons sorghum (I used Muddy Pond Sorghum)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sweet paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, chopped
- 1 teaspoon chopped, fresh rosemary
- 3/4 cup Tennessee Whiskey (I used Jack Daniels)
- 1/4 cup sorghum (I used Muddy Pond sorghum)
- 4 teaspoons apple cider vinegar, or more to taste
- 1/2 spring rosemary
- 1/8 teaspoon coriander
- Few springs of fresh mint, lightly pounded and wrapped and tied in cheesecloth
- 1/2 teaspoon cornstarch, or more as needed (for sauce)
- Ultratex 8 (or refine thickened tapioca starch), as needed (for jelly)
- 3 cups Organic chicken broth (I used Swanson’s)
- 1 cup milk
- 1 cup Geeche Boy Mill stone ground grits (any good stone ground grits will work)
- 1 Tablespoon unsalted butter
- 4 ounces of Sweet Grass Dairy Georgia Gouda, grated
- Salt and freshly ground white pepper, to taste
- Unsalted butter, as needed for sautéing grit cakes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes