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

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davidlsi

Fire Starter
Original poster
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.

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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.

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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.

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


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