As many know here lamb is my favorite meat to smoke and this one did not disappoint.Other than the salt and pepper every single thing in this cook came from within 2 miles of my house and in the case of the herbs about 10 feet from the back door.
I started with 4lb butterflied boneless leg of lamb from a local farm.Salt and pepper and then fresh thyme,rosemary,basil,parsley and mint from the garden.The minced garlic came from the farmers market.
Rolled and tied.The leftover herbs went on top and then into the fridge for a couple of hours.
So I got the MES ready and set the Auber at 235 and used a half tube of pecan shell pellet dust in the mailbox for smoke.The lamb took about 2.5hrs to reach 115 IT at which point I pulled it.
A short rest under foil while sides were prepped and cooked.And then the lamb went onto the grill for a nice sear and until the IT was at 125-130 and again another rest under foil while sides were finished up.
Sliced and then plated with local corn on the cob,sauteed zucchini with a little onion and garlic,lightly salted potato wedges done in the air fryer.
This is the first time I've done locally sourced fresh lamb and let me tell you it a big step above what comes from the grocery store.The lamb flavor is really light compared to store bought especially the Australian lamb and the tenderness is unreal.It's well worth the price,I could see this being something I would do for a special occasion once or twice a year.
I started with 4lb butterflied boneless leg of lamb from a local farm.Salt and pepper and then fresh thyme,rosemary,basil,parsley and mint from the garden.The minced garlic came from the farmers market.
Rolled and tied.The leftover herbs went on top and then into the fridge for a couple of hours.
So I got the MES ready and set the Auber at 235 and used a half tube of pecan shell pellet dust in the mailbox for smoke.The lamb took about 2.5hrs to reach 115 IT at which point I pulled it.
A short rest under foil while sides were prepped and cooked.And then the lamb went onto the grill for a nice sear and until the IT was at 125-130 and again another rest under foil while sides were finished up.
Sliced and then plated with local corn on the cob,sauteed zucchini with a little onion and garlic,lightly salted potato wedges done in the air fryer.
This is the first time I've done locally sourced fresh lamb and let me tell you it a big step above what comes from the grocery store.The lamb flavor is really light compared to store bought especially the Australian lamb and the tenderness is unreal.It's well worth the price,I could see this being something I would do for a special occasion once or twice a year.
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