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

davidlsi

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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.
 

mballi3011

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

adiochiro3

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

meateater

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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.
 

SmokinAl

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Same here I love lamb, but it's so pricey now, guess I'll just stick to pork.  
 

Bearcarver

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Looks real good from here!

Bear
 

smokey mo

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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.
 

davidlsi

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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 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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