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Discussion in 'Lamb' started by dert, Dec 27, 2015.
Started with this:
Seasoned the inside and outside with dried rosemary thyme and preserved garlic along with some extra-virgin olive oil and fresh cracked pepper and salt:
Filled the smoker with a little hickory a little more cherry and the remainder apple wood chips.
I'll hang around to see the finish.
Sounds good, I'll put it in around 2:00, finish it in the oven at 450° for about 30 minutes to develop the crust and make twice baked potatoes.
Plan is to keep the interior less than 130°F for a nice medium rare.
In at 2:00, 200*F:
3:15 pm turned up to 250*F...current it= 61*F.
Back down to 200*F as the it was 98*F at 4:30...
Twice bakers in the oven:
117*F @ 5:00, turned down to 150*F
Into the oven at 450*F, lamb was 122*
Made some crb cakes with leftover king crab...
Lamb was great..pulled out of the oven at 130*F, foiled and it.coasted to 136*F internal:
All plated up:
Looks like a great meal! How are there leftover crab legs? My house wouldn't allow that but those cakes look amazing!