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.
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.