- Sep 8, 2011
- 197
- 15
Hi all - just started a boneless leg of lamb as an Easter test run.
Picked up a 5-pounder from Costco this week, already boned and butterflied. Shown below, unwrapped.
Opened it up and slathered with some EVOO. Then liberally sprinkled with Penzey's Balti seasoning. It's comprised of: coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (kalonji, black onion seed), ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf and has a nice little kick!
Then wrapped up and into the fridge overnight.
This morning opened it up to a REALLY nice smell! A little more OO inside and out, and then filled with about a dozen peeled garlic cloves.
Bound up with butcher's twine and then into the WSM at about 250F with some oak.
Going to be serving with some Madras lentils, curry rice and naan bread fresh from the oven.
Stay tuned, more to come!
Picked up a 5-pounder from Costco this week, already boned and butterflied. Shown below, unwrapped.
Opened it up and slathered with some EVOO. Then liberally sprinkled with Penzey's Balti seasoning. It's comprised of: coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (kalonji, black onion seed), ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf and has a nice little kick!
Then wrapped up and into the fridge overnight.
This morning opened it up to a REALLY nice smell! A little more OO inside and out, and then filled with about a dozen peeled garlic cloves.
Bound up with butcher's twine and then into the WSM at about 250F with some oak.
Going to be serving with some Madras lentils, curry rice and naan bread fresh from the oven.
Stay tuned, more to come!
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