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First attempt at lamb, but not my last....

Discussion in 'Lamb' started by davidlsi, Feb 20, 2011.

  1. davidlsi

    davidlsi Fire Starter

    I used a sirloin end of a leg of lamb for this, I purchased it boned an trussed.

    I rubbed the meat with a paste of garlic, brown sugar, sea salt, black pepper, a strong Dijon mustard and olive oil.

    It is more of a an indirect roast then a smoke, but I did toss a few rosemary sprigs on the coals hoping to impart some flavor.

    [​IMG]

    It roasted for about an hour and a half until the internal temp got to 165, as my wife and daughter do not like to much pink.

    [​IMG]

    I made a Cabernet sauce to finish the dish, and I must say it was a great choice. Served with a salad of mixed greens and a stuffed baby portabella mushrooms. The stuffing was spinach, toasted garlic, ramano cheese and bread crumbs.

    [​IMG]

    [​IMG][​IMG][​IMG][​IMG][​IMG]Lamb has not been served at my house before and this was a first for everyone but myself. Even my picky daughter enjoyed it and I got a thumbs up from Dawn (my wife)

    I enjoyed the left overs this afternoon, zapped in the microwave and cut to pieces to fir on some saltines.  This will be part of the rotation from now on.
     
  2. les3176

    les3176 Master of the Pit

    Nice looking plate!
     
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

    Now I really like that plate of food. I have some in the freezer but maybe not for long now.
     
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    We smoked a leg of lamb last Easter, and man was it fantastic!  Nice job!!
     
  5. meateater

    meateater Legendary Pitmaster SMF Premier Member

    I love a good hunk of goat, to bad it got expensive the last few years. I use to pick up a six pack of ribs for 2-3 dollars now they want 20.00 a pound, go figure. [​IMG]
     
  6. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Same here I love lamb, but it's so pricey now, guess I'll just stick to pork.  [​IMG]
     
  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks real good from here!

    Bear
     
  8. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    I smoked my first lamb this last fall and have to say it will happen again... Your lamb looked great.  I like the spices blend and strong dijon idea. How did the Rosemary work for you?  I might try that on the next lamb smoke I do.
     
  9. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Great looking Lamb...
     
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!

      Craig
     
  11. davidlsi

    davidlsi Fire Starter


    I can not say that it added anything to the taste, I believe would be better to make it part of the rub.