Nut
Knows what a fatty is.
- Joined
- Jun 30, 2012
- Messages
- 176
- Reaction score
- 69
- Points
- 0
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!
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!
