The BBQ BRETHREN FORUMS. - View Single Post

Nut · 08-15-2013, 06:43 AM

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...

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

Minced & mixed with 6 TBS EVOO

Removed most external fat, and punctured meat

Applied rub

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

On the smoker

martyleach's custom handle... THANKS Marty!

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

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.

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

Plated.

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

08-15-2013, 06:43 AM	#1
Nut On the road to being a farker Join Date: 06-30-12 Location: Birkirkara, MALTA - 35⁰ 53'55.1" N, 14⁰ 28'37.5" E	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... 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 Minced & mixed with 6 TBS EVOO Removed most external fat, and punctured meat Applied rub Wrapped in cellophane and vacu sealed for an overnight in the fridge. On the smoker martyleach's custom handle... THANKS Marty! With temps in the 90s, one needs to hydrate! 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. 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 Plated. I must say that it was a great meal, and I sure will do this again! __________________ "I Love Animals. They Taste Good. "