Christmas Eve Leg of Lamb

[otterpop]

Finally getting around to posting this.
Found 2 boneless legs of lamb from Australia, and prepped them 2 different ways before smoking them together for Christmas Eve dinner.

First one was simple, removed the rolled up leg from its sock, scored it on both sides, rubbed with "The General BBQ Rub" gifted to me by IamMadMan in the recent Secret Santa trade, then rubbed again with chopped garlic and fresh rosemary from the garden, and put back in the sock to get tasty overnight.

Second one was all new to me, same roll out and score, but soaked it overnight in a blended mixture of olive oil, coriander, ginger, turmeric, black peeper, cinnamon, nutmeg, allspice, cloves and mace. Wow!
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Then covered the inside with dried apricots and rolled it back up and tied it to soak overnight.
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Next day, Christmas Eve, took them over to my folks' place and fired up Dad's BGE with some Kiawe lump from Maui.
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At 81 degrees, it was a fine afternoon for smokin', so I cracked open my first Celebration Ale of the day.
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Cooked at 275 to 150 internal, (check out how the apricots absorbed the juices and swelled out of the roll) then pulled them off, rested and sliced for dinner.
Enjoy, and happy 2016, almost!
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[rev-2004]

That looks utterly amazing!! Maybe some day I will graduate to the level of cooking.:mrgreen:

[joe84780]

That looks utterly amazing!! Maybe some day I will graduate to the level of cooking.:mrgreen:

That does look amazing! That level of cooking is not exceedingly hard to graduate too. That view however is another matter. :tongue: Love the view!!!

[tish]

Looks incredible, and loving the flavor combination of lamb and apricots. Killer view, too! :thumb:

[IamMadMan]

Looks perfectly done Scott, I'm drooling...

[Titch]

Looks like you nailed them mate.
nice view as well

[Decoy205]

Wow awesome! Never had apricot with lamb bet. It sounds great. That set up and view is amazing.

[cowgirl]

Beautiful cook and amazing setting! Thanks for posting!

[otterpop]

Thanks to all. The apricot sweetness offset by the Moroccan blend of spices is a delicious combination, and Dad keeps his BGE in a great location, between the beer fridge and the view.