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Smoked Leg-O-Lamb marinated in kalamata olive tapenade!

post #1 of 7
Thread Starter 

This came out great but I give all the credit to "Snorkeling Girl" Clarissa, once I saw her lamb done two way I had to try the olive rout.

 

I smoked mine for 3hour with hickory low and slow and cherry in the amazing smoker tubes. Pulled the leg-O-lamb off the smoker once it reached the internal temp of 120 degrees.  Then it was off to the grill for 3 minutes at 400 degrees for a good sear.  let it rest for 15 minutes and bone appetite.  I steamed some zucchini  out of our garden and baked a nice sweet bake potato with some tzatziki sauces on the side.

 

 

Marinaded for 6 hours

 

 

 

On to the smoker

 

 

Revers sear

 

 

Cut

 

 

 

 

Tzatziki Sauce

 

 

Plating

 

 

Leftovers

 

 

The final temp was around 135 degrees and I think next time I'll go to 140-145 degrees.  I cooked this for our anniversary dinner and we both really liked it. Thanks for posting it again  "Snorkeling Girl" Clarissa, this was a great meal!!!!!!!!!!!!!!!

 

Michael

post #2 of 7

That looks good to me. Lamb Leg is a different kind of meat. Too Rare and it can be tough and too Well and it is tough. I have found you are right, the Sweet Spot is in the Medium range and pulling at 140*F with a rest should get you there...JJ

post #3 of 7

Looks perfect to me. Congrats!

post #4 of 7

When I read the title the first thing I thought, Clarissa is gonna drool :) .. Now we are all drooling.. thanks :P Looks great. I love some Lamb Legs! 

Mike

post #5 of 7

drool.gif

That looks GREAT!

Happy smoken.

David

post #6 of 7

Hi Michael,

 

Thanks for the shout-out, and your reverse seared lamb looks amazing!!  That final plated shot is a beauty.

 

Sorry I missed this when you first posted it, I've been so busy with canning the last few weeks that I haven't been spending as much time on the forum.  I'm really glad you liked the tapenade!

 

And Happy Anniversary!  Have a great day!
Clarissa

post #7 of 7
Thread Starter 

Clarissa your post is the reason I tried Lamb, I've never had it before and will have it again. It turned out great and my wife said that it was her top 2 of the things I've smoked; she loves my meatloaf too

.

No reason to be sorry about being busy doing what you like!! We both love the tapenade and I want to try it on an elk roast that's in our freezer.

 

Thank you for the anniversary wishes, it was a great day with a great lady!!

 

Michael

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