bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
Both the lamb and the salmon look awesome!
I've got mine marinating now without the pepper. Thanks for the help!
Wow, I missed this thread. I'm glad Guerry bumped this one.
From start to finish, especially the finished shot of the sliced and plated lamb, one of the best lamb threads I've seen anywhere. Bravo! :clap2:
my boneless leg of lamb turned out wonderful. I didn't even measure the ingredients. I threw them all in a blender, tasted it added a little more rosemary. Smeared and massaged the paste into and all over the lamb, put in a plastic bag, let it set over night. Grilled it on my Traeger until 140 degrees. It was soooooo yummy! Next time I will pull it off at 135. Thanks so much for the wonderful and SIMPLE recipe. It was a success. I was going to smoke it for about an hour and then turn up the grill, but I ran out of time. That will be my next experiment. Thanks for the help.
We had great success too. Just mixed the ingredients to taste and mashed in a morter and pestle then blended in the evoo. We took ours off at 132 and after resting it was perfect. Thanks Phrasty!
Erin, did you take pics?
wow phrasty that looks awesome! i cook salmon quite a bit and that was some of the best looking slamon i have seen . it looked super fresh.
would you mind sharing with us how you make your homemade mustard-dill sauce. I love mustard-dill sauce with salmon and am always looking for better ways to make it.