Boneless Lamb Loin

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Gonna Smoke

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Sep 19, 2018
4,924
7,080
South Carolina
I got a good deal on two boneless lamb loins so.....

I roasted 3 whole heads of garlic and 2 shallots in olive oil. Mashed them together and spread them on the inside of the loins along with finely chopped fresh rosemary and parsley. Rolled them up and tied them.
20210412_150052.jpg


Coarse salt and fresh ground pepper on the outside along with a few sprinkles of the leftover herbs.
20210412_150951.jpg


On the Weber to sear with lump charcoal.
20210412_172945.jpg


After a good sear, moved them off the coals and cooked to about 120℉ and removed to rest.
20210412_181157.jpg


20210412_182151.jpg


Smashed gold potatoes..
20210412_181353.jpg


Roasted asparagus with parmesan cheese..
20210412_181530.jpg


Blackberry gastrique..
20210412_181407.jpg


All served on the fine china with seasoned French bread....
20210412_183943.jpg
 
Looking good. I love some lamb. Just slammed half a rack of ribs, but I’m pretty sure I could make room for a plate of that!
 
Looks awesome! Pile all that on the bread and keep the plate...I'll make it finger food!

Ryan
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky