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-   -   Garlic & Rosemary Leg of Lamb (Pr0n). (http://www.bbq-brethren.com/forum/showthread.php?t=168595)

Nut 08-15-2013 06:43 AM

Garlic & Rosemary Leg of Lamb (Pr0n).
 
I've always wanted to try lamb, and this time I got a (bone in) leg. With 4.5lb I'd say it was a bit small but anyway...

http://arieslob.com/Q/DSCN1034.jpg

For the rub I used:
2 TBS dried rosemary leaves
1 TBS ground black pepper
1 TBS paprika
1 TBS sea salt
1 tsp chili powder
1 tsp ground bay leaves
10 garlic gloves

http://arieslob.com/Q/DSCN1035.jpg

Minced & mixed with 6 TBS EVOO

http://arieslob.com/Q/DSCN1037.jpg

http://arieslob.com/Q/DSCN1040.jpg

http://arieslob.com/Q/DSCN1043.jpg

Removed most external fat, and punctured meat

http://arieslob.com/Q/DSCN1045.jpg
Applied rub

http://arieslob.com/Q/DSCN1046.jpg

Wrapped in cellophane and vacu sealed for an overnight in the fridge.

http://arieslob.com/Q/DSCN1050.jpg

On the smoker

http://arieslob.com/Q/DSCN1048.jpg

martyleach's custom handle... THANKS Marty!

http://arieslob.com/Q/DSCN1055.jpg

With temps in the 90s, one needs to hydrate!

http://arieslob.com/Q/DSCN1058.jpg

Since I had plenty of time, I let the kettle run around 230F. Since my friends preferred their lamb medium to well, I let it come up to 155F. Took around 3-3½ hours, then let it rest for some 40 minutes.

http://arieslob.com/Q/DSCN1060.jpg
All carved. I used a "board sauce" to get spices all over:

4 TBS mixed herbs (Thyme, Majoram, Sage, Parsley, Oregano)
½ tsp garlic powder
½ tsp black pepper
½ jalapeño pepper
6 TBS EVOO

http://arieslob.com/Q/DSCN1061.jpg

Plated.

I must say that it was a great meal, and I sure will do this again!

deguerre 08-15-2013 06:50 AM

Ah Man. Party in Malta!!!

Garyclaw 08-15-2013 07:07 AM

That Leg looks fantastic.

Nice view too.

Nut 08-15-2013 07:39 AM

Forgot to mention that I used a chunk of cherry wood for smoke....

Phubar 08-15-2013 07:49 AM

Most excellent!
Gotta ask...why is your handle saying "Dutch Smoke" ?

*edit*...just did some research and I see you're a Dutchie.

deguerre 08-15-2013 07:57 AM

Quote:

Originally Posted by Phubar (Post 2589295)
Most excellent!
Gotta ask...why is your handle saying "Dutch Smoke" ?

Well, it it has anything to do with that treat, I'll gladly pay half...:becky:

Big George's BBQ 08-15-2013 08:02 AM

That looks awesome

coastal 08-15-2013 08:44 AM

What a awesome view..where you live or on vacation?

legendaryhog 08-15-2013 10:21 AM

Sweet, love smoked lamb. Looks good. I miss Erdinger! ...never had the dunkel though.

Nut 08-15-2013 10:24 AM

Quote:

Originally Posted by coastal (Post 2589377)
What a awesome view..where you live or on vacation?

20 minute drive from where I live. Brother in law & my butcher have a boat house there, so they spend most of the summer months there (June - Sept).

I'm either near their place, or a few meters down where there's a nice concrete sidewalk people use for "BBQ" all the time in summer.

http://arieslob.com/Q/DSCN0984.jpg

http://arieslob.com/Q/DSCN0142.jpg

Nut 08-15-2013 10:42 AM

Quote:

Originally Posted by Phubar (Post 2589295)
Most excellent!
Gotta ask...why is your handle saying "Dutch Smoke" ?

*edit*...just did some research and I see you're a Dutchie.

Yup. But have spend over 50% of my life being away from the "mother-land" :mrgreen:

BobM 08-15-2013 11:54 AM

That is a great looking cook and pr0n, nice job! :thumb:

SmokingJo 08-15-2013 03:17 PM

Great looking lamb!

AussieTitch 08-15-2013 03:42 PM

That looks great mate, I would sure be having some

Nut 08-15-2013 04:53 PM

Thanks, yea it tasted great. Next time I hope I have the opportunity to do a med-rare, like around 130-135F.


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