Pequod Posted January 21, 2017 Report Posted January 21, 2017 APL boneless leg o' lamb. Fresh herbs, garlic, olive oil, chile powder, etc. rubbed on the inside. Then tied up and a paste of Dijon, oil, yada yada yada rubbed on the outside. Smoke with a bit o pecan in the smoke pot. And 2-1/2 hours later, glazed with a mixture of honey, red wine vinegar, lemon juice, more herbs. Now resting on a board sauce of olive oil, lemon juice, and sea salt. 1
Pequod Posted January 22, 2017 Author Report Posted January 22, 2017 (edited) Sliced and plated. With roasted beats and cauliflower mash. Edited January 22, 2017 by HalfSmoke 5
Garvinque Posted January 22, 2017 Report Posted January 22, 2017 Nicely done Jeff, everything looks great! Garvin
Aussie Ora Posted January 22, 2017 Report Posted January 22, 2017 That lamb looks teriffic great cookOutback Kamado Bar and Grill
tquando Posted January 23, 2017 Report Posted January 23, 2017 Looks fantastic! I will be giving this recipe a try.
MacKenzie Posted February 11, 2017 Report Posted February 11, 2017 Aussie, here is a new mug for you. 3
Aussie Ora Posted February 12, 2017 Report Posted February 12, 2017 Aussie, here is a new mug for you. Cheers Mac Outback Kamado Bar and Grill
