SirPorkaLot
somebody shut me the fark up.
We enjoy lamb a lot around here, we have it at least once a month. This is my favorite way to prepare boneless shoulder.
Butterfly it and apply the following marinade to each side.
1/2 cup of olive oil
1 Tbs Dijon mustard
1/4 cup ACV
2 cloves of fresh garlic (minced)
Fresh thyme leaves
Oregano
Q-Salt (or S&P)
Mix (or blend) well, and cover lamb
Reverse seared on the Weber
Pulled at 125F
Butterfly it and apply the following marinade to each side.
1/2 cup of olive oil
1 Tbs Dijon mustard
1/4 cup ACV
2 cloves of fresh garlic (minced)
Fresh thyme leaves
Oregano
Q-Salt (or S&P)
Mix (or blend) well, and cover lamb
Reverse seared on the Weber
Pulled at 125F