Christmas Leg of Lamb

Decided to do a leg of lamb for Christmas. Slathered it with a paste made from himalayan pink salt, pepper, lavendar, herbs de provence, and some grape seed oil. Let it get happy overnight



then, onto the kettle for a while



Let it rest while I finished up the sides, then carved it up



Plated with some candied sweet taters, sauteed onions and mushrooms, and roasted brussel sprouts



and a nice 2 year old homebrew English barleywine for dessert



it did not suck! :thumb:

Hope the rest of you farkers had a merry Christmas!!

RolandJT said:

How much lavender and would you say it worked? My wife has an hebr mix with lavender and I've been a little hesitant to use it.

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well, I really love lavender with lamb...stew. Honestly, this is the first time I tried it on a big cut like leg, and I'm not sure it added much. I usually throw in a tablespoon or so into a crockpot full of stew, and it adds a nice little flavor in the background...hard to pick it out specifically, but I like it.

MisterChrister said:

Absolutely farking beautiful. Love the char on the outside and gorgeous smoke ring too!

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thanks brother...the bone/handle got a bit overcharred...the end just crumbled and broke off :doh: the meat was good, though :thumb:

Big George's BBQ said:

The lamb looks perfect Would love to try that drink

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thanks George...that's probably one of my all time best brews. it's rich and malty, with a lot of fruit notes. If you've ever heard of Samichlaus, it's similar--not nearly as good, though...that stuff is farking amazing!

cowgirl said:

Lamb AND home brew. I don't think it could get any better. Looks outstanding Matt, absolutely delicious!

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thanks Jeanie...we certainly enjoyed it!

otterpop said:

Fan-pharkin'-tastic! Looks delicious.

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thank you!