- Jan 11, 2021
- 69
- 44
Hi, made these yesterday and I will have to start buying some lamb locally. Dry rubbed, smoked @ 190 F for two hours, seared. Did not check meat temps at all. The center was warm and we both enjoy rare meat.
Dry rub = oregano, thyme, rosemary, garlic powder, garlic salt.
Served with kale chips, homemade pineapple mango salsa and a little horsey sauce.
Only needed a knife to separate the sections.
Dry rub = oregano, thyme, rosemary, garlic powder, garlic salt.
Served with kale chips, homemade pineapple mango salsa and a little horsey sauce.
Only needed a knife to separate the sections.