After getting Jeff's letter last Thursday with recommendations for Easter, I just had to try the smoked leg of lamb and I must say it was enjoyed by the entire family and made for a great main course.
What I used (modified recipe slightly)
Cooked at 225 and pulled after 5 hours when it reached internal temp of 150 degrees.
Cheese cloth did a nice job of containing the cream cheese mixture; didn't lose any!
A photo after two slices
Cream cheese is spread out nicely throughout roast
add some potatoes
and a spring time spinach and strawberry salad
and you get the money shot!
Finished off dinner with a lovely lemon and raspberry dessert!
What I used (modified recipe slightly)
- 5.2 lb Leg of lamb, boneless
- Cream cheese, 8 oz package
- 1 jalapeno, cleaned, seeded and chopped
- 1/4 cup of crumbled bacon
- Olive oil, extra virgin
- Byron's Butt Rub
- Butchers twine (to tie up roast)
- Cheese Cloth (to seal ends of roast preventing cream chees mixture from leaking out as Jeff recommended)
Cooked at 225 and pulled after 5 hours when it reached internal temp of 150 degrees.
Cheese cloth did a nice job of containing the cream cheese mixture; didn't lose any!
A photo after two slices
Cream cheese is spread out nicely throughout roast
add some potatoes
and a spring time spinach and strawberry salad
and you get the money shot!
Finished off dinner with a lovely lemon and raspberry dessert!