SirPorkaLot
somebody shut me the fark up.
Picked up this beauty and decided to cook it up today.
First I made up a batch of Herbes de Provence
2 Tbl dried thyme
2 Tbl dried basil
2 Tbl fennel seed
1 Tbl oregano
1.5 Tbl Lavender flowers
1 tsp chopped fresh sage
1 tsp fresh rosemary
I used the mortar pestle my son gave me for Christmas to crush the herbs, and the lavender came from the french lavender plant in the backyard.
I then took the lamb and removed all the silverskin and fat.
I then sliced up kalamata olives, garlic, and rosemary and inserted these into slits I cut in the lamb.
Took coarse salt, herbes de provence, crushed peppercorns, and finely chopped rosemary and mixed up to use as the rub.
Put on the offset for 3.5 hours at ~235, until it hit 135 IT.
Let is rest while the rest of dinner was prepared.
It was tasty!
First I made up a batch of Herbes de Provence
2 Tbl dried thyme
2 Tbl dried basil
2 Tbl fennel seed
1 Tbl oregano
1.5 Tbl Lavender flowers
1 tsp chopped fresh sage
1 tsp fresh rosemary
I used the mortar pestle my son gave me for Christmas to crush the herbs, and the lavender came from the french lavender plant in the backyard.
I then took the lamb and removed all the silverskin and fat.
I then sliced up kalamata olives, garlic, and rosemary and inserted these into slits I cut in the lamb.
Took coarse salt, herbes de provence, crushed peppercorns, and finely chopped rosemary and mixed up to use as the rub.
Put on the offset for 3.5 hours at ~235, until it hit 135 IT.
Let is rest while the rest of dinner was prepared.
It was tasty!
