SirPorkaLot
07-20-2018, 08:49 PM
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
https://uploads.tapatalk-cdn.com/20180721/e58d9fda736d1c4210e59562d157019e.jpg
Reverse seared on the Weber
https://uploads.tapatalk-cdn.com/20180721/1f822118191fce55f8133093a9f6363e.jpg
Pulled at 125F
https://uploads.tapatalk-cdn.com/20180721/da6a6475fd1cb786a5d6ccc8749b5da4.jpg
https://uploads.tapatalk-cdn.com/20180721/338b7ddac31e20272471f6e631e8eb51.jpg
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
https://uploads.tapatalk-cdn.com/20180721/e58d9fda736d1c4210e59562d157019e.jpg
Reverse seared on the Weber
https://uploads.tapatalk-cdn.com/20180721/1f822118191fce55f8133093a9f6363e.jpg
Pulled at 125F
https://uploads.tapatalk-cdn.com/20180721/da6a6475fd1cb786a5d6ccc8749b5da4.jpg
https://uploads.tapatalk-cdn.com/20180721/338b7ddac31e20272471f6e631e8eb51.jpg