- May 17, 2015
- 16
- 19
Bought a ½ leg of lamb (bone in) for my first go at smoking one.
Removed the bone, brushed with Olive Oil then seasoned it with Rosemary, Fresh Garlic, Thyme, S&P. Finished with a hasty tie job. (Rain was forecast to move in)
Smoked it for 2:15 on my electric Brinkmann Smoke 'n' Grill with Cherry chunks and 1 pc. of Mesquite.
Here's the results:
Also made my own Tzatziki Sauce to have with it:
2 c Plain Greek Yogurt
¼ Medium Red Onion (finely minced)
¼ c finely minced Cucumber
1 clove fresh garlic (finely minced)
1T Lemon Juice
1T Red Wine Vinegar
2T Dried Dill Weed
S&P
Pulled the lamb at 145. Wrapped it in foil and a bath towel to rest while insulated, for an hour. Came out to a perfect Medium.
Removed the bone, brushed with Olive Oil then seasoned it with Rosemary, Fresh Garlic, Thyme, S&P. Finished with a hasty tie job. (Rain was forecast to move in)
Smoked it for 2:15 on my electric Brinkmann Smoke 'n' Grill with Cherry chunks and 1 pc. of Mesquite.
Here's the results:
Also made my own Tzatziki Sauce to have with it:
2 c Plain Greek Yogurt
¼ Medium Red Onion (finely minced)
¼ c finely minced Cucumber
1 clove fresh garlic (finely minced)
1T Lemon Juice
1T Red Wine Vinegar
2T Dried Dill Weed
S&P
Pulled the lamb at 145. Wrapped it in foil and a bath towel to rest while insulated, for an hour. Came out to a perfect Medium.
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