As I mentioned in another thread, I was thinking I'd make beef ribs for Smoke Day V because I don't have them often and they're always so good! But I was poking around in the freezer and realized I had better work down some of my inventory.
I found a very nice Niman Ranch partially deboned leg of lamb that I picked up from Costco.com just before Easter.
I marinated it overnight with honey, dijon mustard, garlic, rosemary, black pepper, and lemon zest, then patted it dry and sprinkled on kosher salt and lemon pepper to taste.
Used 3 small chunks of oak smoke wood. Ran the WSM at about 250*F for 3 hours until it registered about 135*F internal. Then seared it directly over the hot coals for several minutes at the end. Rested 15 minutes and carved.
Regards,
Chris |
