- Sep 8, 2011
- 197
- 15
Hi all - boneless leg of lamb part deux! Once again a Costco special.
I doing things a little different from my Indian-style boneless leg. I'm sticking with a more Greek-like lamb. Opened it up, well-oiled, sprinkled inside and out with Penzey's lamb seasoning, with Turkish oregano, rosemary, cumin, celery, sweet paprika, black pepper, onion, garlic, spearmint and ginger. Then into the fridge for 8 hours.
Once again I put garlic cloves inside, but this time I halved them lengthwise and cut into the thicker parts of the leg and inserted the half cloves. A little more olive oil inside and out...
...and then tied up.
I'm setting it on a small rack in the smoker and will smoke for 2 hours, after which I will cut the smoke and set the meat and rack in a pan to catch all that wonderful juice for the remainder of the cooking process and make a red wine Balsamic reduction gravy. I plan to serve with some couscous and green peas on the side.
I doing things a little different from my Indian-style boneless leg. I'm sticking with a more Greek-like lamb. Opened it up, well-oiled, sprinkled inside and out with Penzey's lamb seasoning, with Turkish oregano, rosemary, cumin, celery, sweet paprika, black pepper, onion, garlic, spearmint and ginger. Then into the fridge for 8 hours.
Once again I put garlic cloves inside, but this time I halved them lengthwise and cut into the thicker parts of the leg and inserted the half cloves. A little more olive oil inside and out...
...and then tied up.
I'm setting it on a small rack in the smoker and will smoke for 2 hours, after which I will cut the smoke and set the meat and rack in a pan to catch all that wonderful juice for the remainder of the cooking process and make a red wine Balsamic reduction gravy. I plan to serve with some couscous and green peas on the side.
