Smoked Leg-O-Lamb marinated in kalamata olive tapenade!

Discussion in 'Lamb' started by humdinger4u, Aug 10, 2013.

  1. This came out great but I give all the credit to "Snorkeling Girl" Clarissa, once I saw her lamb done two way I had to try the olive rout.

    I smoked mine for 3hour with hickory low and slow and cherry in the amazing smoker tubes. Pulled the leg-O-lamb off the smoker once it reached the internal temp of 120 degrees.  Then it was off to the grill for 3 minutes at 400 degrees for a good sear.  let it rest for 15 minutes and bone appetite.  I steamed some zucchini  out of our garden and baked a nice sweet bake potato with some tzatziki sauces on the side.

    Marinaded for 6 hours







    Revers sear


    Cut


    Tzatziki Sauce


    Plating


    Leftovers


    The final temp was around 135 degrees and I think next time I'll go to 140-145 degrees.  I cooked this for our anniversary dinner and we both really liked it. Thanks for posting it again  "Snorkeling Girl" Clarissa, this was a great meal!!!!!!!!!!!!!!!

    Michael
     
    webowabo likes this.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks good to me. Lamb Leg is a different kind of meat. Too Rare and it can be tough and too Well and it is tough. I have found you are right, the Sweet Spot is in the Medium range and pulling at 140*F with a rest should get you there...JJ
     
  3. dls1

    dls1 Smoking Fanatic

    Looks perfect to me. Congrats!
     
  4. webowabo

    webowabo Master of the Pit SMF Premier Member

    When I read the title the first thing I thought, Clarissa is gonna drool :) .. Now we are all drooling.. thanks :p Looks great. I love some Lamb Legs! 

    Mike
     
  5. [​IMG]

    That looks GREAT!

    Happy smoken.

    David
     
  6. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi Michael,

    Thanks for the shout-out, and your reverse seared lamb looks amazing!!  That final plated shot is a beauty.

    Sorry I missed this when you first posted it, I've been so busy with canning the last few weeks that I haven't been spending as much time on the forum.  I'm really glad you liked the tapenade!

    And Happy Anniversary!  Have a great day!
    Clarissa
     
  7. Clarissa your post is the reason I tried Lamb, I've never had it before and will have it again. It turned out great and my wife said that it was her top 2 of the things I've smoked; she loves my meatloaf too

    .

    No reason to be sorry about being busy doing what you like!! We both love the tapenade and I want to try it on an elk roast that's in our freezer.

    Thank you for the anniversary wishes, it was a great day with a great lady!!

    Michael
     
    Last edited: Aug 14, 2013

Share This Page