Lamb again!

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normanaj

Master of the Pit
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Feb 2, 2014
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Rhode Island
Everytime I come a across lamb at a cheap price I gotta go for it.6.99/lb this time around!

Once again its a boneless butterflied leg of.After trimming about 3.5lbs.

So laid it out flat and added some fresh herbs.Neither Jane or I measure fresh herbs,we eyeball it tend to use "bunches". But anyways these are the herbs/spices we used:

Basil
Mint
Thyme
oregano
chives
rosemary
garlic (minced jarred)

We did not use any salt or pepper.

Rolled and tied. On the outside with the same spices mixed with melted butter and then firmed up in the fridge and spread all over.

This then went into the MES with the Auber set at 250.A tube was half filled with LJ 80/20 cherry/apple blend dust.About 2hrs to get to 120 IT and pulled and wrapped in some foil for a short rest while sides are prepared.

The sides are mini potatoes and asparagus.
The mini potatoes were coated with a little olive oil and a dusting of spog and dash of dried rosemary and then into the Ninja for about 15 mins.The asparagus as usual for us was simple steamed.
 

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Very nice Norm. I love lamb. Ever tried a little fresh lemon juice? I like it, lends more to Greek style but it’s good. Nice work.
 
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Thanks everyone!

Kinda wishing now that I should've bought several. Don't know when I'll see it on sale again and I have an idea that involves a glaze.
 
Its funny growing up Lamb was never served in our house so anytime I see it in the store I pass it by. Might try it one of these days.
 
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That's a fantastic looking meal right there!! It's been too long for me since I've cooked any lamb, got to change that soon...
 
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Baaaaaaad to the bone Norm. That lamb looks great!!!

Point for sure
Chris
 
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Reactions: normanaj
Everytime I come a across lamb at a cheap price I gotta go for it.6.99/lb this time around!

Once again its a boneless butterflied leg of.After trimming about 3.5lbs.

So laid it out flat and added some fresh herbs.Neither Jane or I measure fresh herbs,we eyeball it tend to use "bunches". But anyways these are the herbs/spices we used:

Basil
Mint
Thyme
oregano
chives
rosemary
garlic (minced jarred)

We did not use any salt or pepper.

Rolled and tied. On the outside with the same spices mixed with melted butter and then firmed up in the fridge and spread all over.

This then went into the MES with the Auber set at 250.A tube was half filled with LJ 80/20 cherry/apple blend dust.About 2hrs to get to 120 IT and pulled and wrapped in some foil for a short rest while sides are prepared.

The sides are mini potatoes and asparagus.
The mini potatoes were coated with a little olive oil and a dusting of spog and dash of dried rosemary and then into the Ninja for about 15 mins.The asparagus as usual for us was simple steamed.
Hi Norman, I’m a newbie here. When you say you put them “into the Ninja for 15 min”, what device is that?
 
W, maybe I should say I love lamb. I smoke the loin cutlets from Costco and smoke full bone in leg but have never considered a boneless leg. That will now change.

Yours looks delicious, awesome.
 
Hi Norman, I’m a newbie here. When you say you put them “into the Ninja for 15 min”, what device is that?
A Ninja Air Fryer is what I'll assume, but they make several appliances from blenders to air fryers to combo units that are a toaster oven/air fryer combo...

 
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