Good morning! Yesterday, I had an urge for lamb. The sweet nature of the meat and tenderness of a filet had me hooked. Of course, wife rolls her eyes and wishes me luck, but always seems to enjoy the end result.
Here goes:
Started with an upper leg portion. Removed some hard fat and removed the bone essentially butterflying it.
Massaged it into a trussed roll and dry brined it with about 1/4 tsp kosher salt per pound. Normally I do 1/2 tsp for a dry brine, but this wasn't a full brine operation. I'm putting more in oil later as part of the rub, so I do not want too much salt. Let sit for ~4 hrs.
About 2 hours prior to the smoke, I made the rub. It consisted of 10 minced garlic cloves, 2t black pepper, 1/2t Kosher salt, 3T chopped rosemary, 2T olive oil, and 2t of Dijon Mustard. It smelled like the Dijon was completely overpowering the rub, however after about 2 hours, it melded in and was more of a background note. I rubbed it on just before going in the smoker at 250 degrees. Kind of looked like a sick corn poo dookie.
When internal temp hit 135, after about 2.5 hours, I let it rest until internal temp was 142, and then sliced. Served with Basmati Rice and some Garlic Butter Kale. Delicious!
Here goes:
Started with an upper leg portion. Removed some hard fat and removed the bone essentially butterflying it.
Massaged it into a trussed roll and dry brined it with about 1/4 tsp kosher salt per pound. Normally I do 1/2 tsp for a dry brine, but this wasn't a full brine operation. I'm putting more in oil later as part of the rub, so I do not want too much salt. Let sit for ~4 hrs.
About 2 hours prior to the smoke, I made the rub. It consisted of 10 minced garlic cloves, 2t black pepper, 1/2t Kosher salt, 3T chopped rosemary, 2T olive oil, and 2t of Dijon Mustard. It smelled like the Dijon was completely overpowering the rub, however after about 2 hours, it melded in and was more of a background note. I rubbed it on just before going in the smoker at 250 degrees. Kind of looked like a sick corn poo dookie.
When internal temp hit 135, after about 2.5 hours, I let it rest until internal temp was 142, and then sliced. Served with Basmati Rice and some Garlic Butter Kale. Delicious!