- Sep 2, 2010
- 63
- 13
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.
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.
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.
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.
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.
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.
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.
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.
