My first leg of lamb is in the smoker today - first ever. It's an organic bone in and was marinating in it's Greek rub all night (garlic, rosemary, salt, coarse black pepper, oregano a little onion power, marjoram.) Smoking with white oak, til it's 160F since it's a bone in.
I don't know about you all, but what prompted me to do this is how Anthony Bourdain ends up with some Bedouin tribe in the desert and they grill/smoke a whole lamb. If they can do it, can't I?
I don't know about you all, but what prompted me to do this is how Anthony Bourdain ends up with some Bedouin tribe in the desert and they grill/smoke a whole lamb. If they can do it, can't I?
