My wife and I love lamb and we usually do rib or loin chops, but I got hold of a nice butterflied leg this weekend and decided to smoke it.
The results were delicious! Very juicy, flavorful and tender.
I did a thin layer of olive oil, generous seasoning of herbs de provence, rosemary, LOTS of cracked black pepper and sea salt.
After about 2 hours, smoked until an IT of 125, then tossed on direct heat for a reverse sear.
After resting for about 20 minutes while I warmed up some bread and prepared some sides.
The results were delicious! Very juicy, flavorful and tender.
I did a thin layer of olive oil, generous seasoning of herbs de provence, rosemary, LOTS of cracked black pepper and sea salt.
After about 2 hours, smoked until an IT of 125, then tossed on direct heat for a reverse sear.
After resting for about 20 minutes while I warmed up some bread and prepared some sides.
