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Baaah, and Oink for dinner today

uncle_lar

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after smoking my Easter ham yesterday I was on a  roll

so I thought I would try and top it for todays dinner.

Having a couple friends over this afternoon so I thought I would

do  nice pork loin and a boneless Lamb leg

Seasoned the Lamb with about 6 cloves of garlic all slivered and inserted in slits in the roast.

gave it a little Cavender's Greek seasoning and topped with Fresh rosemary

the Pork got some Garlic and my favorite rub. and also some fresh rosemary

the pork is roasting above a pan of onions, garlic and celery broth

the Lamb is roasting above

both over cherry wood.

will pull the Lamb @ 135* and the loin @ 160*

serving with Garlic mashed taters, gravy made form some of the broth and corn.

plus a nice salad the wife is in charge of

 more pic to come

stay tuned



prepped and ready for smoke



pork loin ready



I will baste the pork with the broth a few times during the smoke
 

SmokinAl

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We'll be watching.

   
 

uncle_lar

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here is the final dinner

the roasts both came out excellent though I should have pulled the

Lamb out at 125* instead of 135* it was a touch over done  but was still

melt in your mouth tender.

 

beer-b-q

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Looks Great, I may have to start trying Lamb it looks so good...
 

SmokinAl

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Man o Man, that looks absolutely delicious Lar. What a great plate of food you put together there Buddy!
 

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