Author Topic: Reverse Sear Leg of Lamb  (Read 3099 times)

BedouinBob

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Reverse Sear Leg of Lamb
« on: March 27, 2016, 07:04:47 PM »
Lamb is one of my favorite meals. I decided to do a leg of lamb on the #2. Brined it overnight in a mix of salt, a little honey, rosemary, garlic, thyme, and onion. The night before I put it in the smoker I added a little olive oil and put garlic in slits on the roast and then sprinkled with rosemary, thyme and a little garlic powder, covered and let it think about it overnight. I put a pan of water, 5 oz of red oak, and set the smoker to 200 until it got to 130 deg IT. I pulled it out and put it in a 500 deg oven for 15 minutes. It was fantastic! Medium rare with just a little crust. Juicy, tender, just enough smoke, and the right mix of herbs. Made for a nice Easter meal.
Bob - Colorado Springs
NRA & USN

DivotMaker

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Re: Reverse Sear Leg of Lamb
« Reply #1 on: March 27, 2016, 08:28:23 PM »
Beautiful, Bob!!
Tony from NW Arkansas
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