Broke out the
Cobb on Saturday to make something for the
Ultimate PRON Throwdown.
Deboned a leg of lamb and stuffed it with figs, feta cheese, garlic, and lovage (magi) and oregano from the garden.
Rolled it up and trussed it with lots of twine. Mandarin peel to help hold the stuffing in and to protect the bottom from burning.
Seared on the stove and placed on the Cobb.
Squeezed it in under the cover with a probe for the meat and the dome.
Didn't know when to pull it, so took it off at 167F internal temp. Will try 145F next time as I prefer my lamb medium rare.
Made mushroom caps in the toaster oven while the lamb was cooking. These never made it to the dinner table.
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MayDay
Kamado Claypot, Cobb
