Herb Crusted Boneless Leg of Lamb... With Bonus Package

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chilerelleno

Legendary Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Today I kept my smoker busy and myself too in the kitchen and on the patio.
I went for broke with three entrées and a side.
I'm posting these three in each one's respective sub-forum.

Scrumptious Pork Belly Burnt Ends, http://www.smokingmeatforums.com/t/...ly-burnt-ends-with-bonus-package#post_1745310
Shrimp Stuffed Mirlitons, http://www.smokingmeatforums.com/t/267392/shrimp-stuffed-mirlitons-with-bonus-package#post_1745182
Mexican Rice, http://www.smokingmeatforums.com/t/253258/arroz-mexicana-aka-mexican-rice#post_1620751

Herb Crusted Boneless Leg of Lamb

One boneless leg lamb rubbed with a mix of,
Seasoned Salt, Crushed Rosemary, Marjoram and Thyme steeped in EVOO
Truss up securely for even cooking
Smoked over Cherry at 275'-300' to an IT of 135'
Let rest, cut the ties and sliced my into into a beautiful Med Rare succulence
Dressed with a Cabernet/Shallot Sauce




Money Shot
Plated with Pork Belly Burnt Ends, Shrimp Stuffed Mirlitons and Spanish Rice


 
Last edited:
you always knock it out the park .........homerun there .....
Looks-Great.gif
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Cabernet and Shallot Sauce

1C Cabernet or Burgundy wine
2C Beef Stock
4 med Shallots, minced
1T Worcestershire sauce
1T Tomato paste
2T EVOO or clarified butter
Salt and freshly ground black pepper to taste

Sauté the chopped shallots in the olive oil until slightly browned
Add the beef stock, Worcestershire sauce, tomato paste and Cabernet
Stir and bring to a low simmer, simmer for about 40 minutes
De-glaze the lamb's pan pan, pour these juices into the sauce and cook a few minutes more
Season with salt and pepper
 
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