- Joined Jan 15, 2019
Hi y'all! I've been a bit absent of late, I know, but never fear; I have been grilling & smoking the whole time!
Yesterday I smoked a boneless leg of lamb I found at Costco. I brined it overnight Friday, rubbed it with mustard and a mix of za'atar, Greek seasoning, smoked brown sugar, and garlic/onion powder, etc. and let it sit in the fridge all day & overnight Saturday. Then I smoked it at 250° (charcoal & applewood pellets in the Maze), spritzing occasionally with a mix of lemon juice, fresh pineapple juice, and Ancho Reyes Verde (poblano liqueur). It stalled out hard about 4 hours in, but finally got it up to about 204°, then I wrapped it and let it sit for about an hour while I made some rye flour pita pocket bread. We stuffed the pitas with lettuce, Greek yogurt, tabbouleh, and feta cheese and had it with oven-roasted lemon potato wedges. It was yummy!
Tonight is Krav Maga class, so we probably won't eat much, but tomorrow I'm going to do a grilled "Cheesesteak" (sorta) pizza using leftover pulled lamb, onions, peppers, mozzarella, feta, and homemade giardiniera.
Any other ideas for using pulled lamb? It's nice and smokey, and I used SoFlaQuer's finishing sauce on it.
Thanks for looking!