S
Sausage Warrior
Guest
Leg of lamb was on sale at Meijer for $4.99 a pound.
I was on it like white on rice!
I pealed garlic cloves and made about 12 slits inserting the garlic in the leg of lamb. I made a marinade, an injection, and a rub going with Greek flavors.
I juiced about 10 lemons total. The injection was 70% beef broth, 30% lemon juice brought to boil with rosemary, garlic, and mint. It was cooled and injected.
The marinade was the balance of the lemon juice with an equal amount of olive oil, 8 cloves of garlic, 1/4 oz of mint leaves, four rosemary sprigs, two tablespoons dried oregano, a tablespoon of Kosher salt and 1/2 teaspoon of black pepper. It was marinated in the fridge for for over 48 hours, flipped about every 12 hours, then removed and patted dry.
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Well, now it's rub time! I wont go into exact quantities but it included; Kosher salt, black pepper, white pepper, garlic powder, onion powder, finely chopped rosemary, cinnamon, nutmeg, oregano, fennel seed, a bit of cardamom, and garam masala.
After a major scare with my new Green Mountain Pellet Smoker (DB model) on it's virgin cook I finally figured out my problem and got it going just fine! It was 28 degrees - you can see the insulated jacket they make for the pellet smoker. Works like a champ and conserves pellets. Pellets were hardwood mixture of hickory and oak.
In goes the lamb . . . .
Here's the remote control showing the temp of the smoking chamber and the internal meat temp. It's amazing how well this baby holds temp. Since there's a fan to help pellet combustion there is a convection process.
I checked temp with another probe in the meat to be sure I was at temp.
With internal temp at 130 I pulled and wrapped the meat in foil for a reverse sear. There was little reason to. Within 3 minutes I was at 450 and ready to sear.
After reaching 450 I seared each side for about 4 minutes giving a quarter turn and out she came to rest uncovered.
I made some mint pesto with 1/2 oz mint leaves, EVOO, garlic, a couple of tablespoons basil pesto, S&P and served it with some sugar snap peas, dates, some pita bread fresh from a Mediterranean bakery and Bordeaux.
As you can see in spite of a long rest in the lemon juice there was no mushiness! It was as soft and tender as a filet mignon and the best leg of lamb I've had to date!
Good to the last bite . . . thanks for viewing! I think I'm really gonna love this new pellet grill.
I was on it like white on rice!
I pealed garlic cloves and made about 12 slits inserting the garlic in the leg of lamb. I made a marinade, an injection, and a rub going with Greek flavors.
I juiced about 10 lemons total. The injection was 70% beef broth, 30% lemon juice brought to boil with rosemary, garlic, and mint. It was cooled and injected.
The marinade was the balance of the lemon juice with an equal amount of olive oil, 8 cloves of garlic, 1/4 oz of mint leaves, four rosemary sprigs, two tablespoons dried oregano, a tablespoon of Kosher salt and 1/2 teaspoon of black pepper. It was marinated in the fridge for for over 48 hours, flipped about every 12 hours, then removed and patted dry.
Well, now it's rub time! I wont go into exact quantities but it included; Kosher salt, black pepper, white pepper, garlic powder, onion powder, finely chopped rosemary, cinnamon, nutmeg, oregano, fennel seed, a bit of cardamom, and garam masala.
After a major scare with my new Green Mountain Pellet Smoker (DB model) on it's virgin cook I finally figured out my problem and got it going just fine! It was 28 degrees - you can see the insulated jacket they make for the pellet smoker. Works like a champ and conserves pellets. Pellets were hardwood mixture of hickory and oak.
In goes the lamb . . . .
Here's the remote control showing the temp of the smoking chamber and the internal meat temp. It's amazing how well this baby holds temp. Since there's a fan to help pellet combustion there is a convection process.
I checked temp with another probe in the meat to be sure I was at temp.
With internal temp at 130 I pulled and wrapped the meat in foil for a reverse sear. There was little reason to. Within 3 minutes I was at 450 and ready to sear.
After reaching 450 I seared each side for about 4 minutes giving a quarter turn and out she came to rest uncovered.
I made some mint pesto with 1/2 oz mint leaves, EVOO, garlic, a couple of tablespoons basil pesto, S&P and served it with some sugar snap peas, dates, some pita bread fresh from a Mediterranean bakery and Bordeaux.
As you can see in spite of a long rest in the lemon juice there was no mushiness! It was as soft and tender as a filet mignon and the best leg of lamb I've had to date!
Good to the last bite . . . thanks for viewing! I think I'm really gonna love this new pellet grill.
