Got a great deal on a boneless leg of lamb. Marinated it in Italian salad dressing rosemary and garlic. Put in a foil pan on top of a couple of onions, and surrounded it with some small potatoes(purple, gold, and red). Took to 145° and pulled off. I love when the veggies cook in that leftover marinade, and lamb fat. Just got a plated pic because well I am lazy.
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Nice choice of herbs & spices Thomas. Great looking plate! You rocked it again...Smoke it.. and they will come!
Rob
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Details, please! I also picked up a boneless leg of lamb here awhile back and have been pondering what to do with it:
- I assume you did it on the smoker (or maybe oven??)
- Smoking wood?
- What temps did you run at?
- About how long did it take to get it to 145?
We love lamb and I want to make sure I don't screw this up.
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Originally posted by smokerdean View PostDetails, please! I also picked up a boneless leg of lamb here awhile back and have been pondering what to do with it:
- I assume you did it on the smoker (or maybe oven??)
- Smoking wood?
- What temps did you run at?
- About how long did it take to get it to 145?
We love lamb and I want to make sure I don't screw this up.
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Originally posted by smokerdean View PostDetails, please! I also picked up a boneless leg of lamb here awhile back and have been pondering what to do with it:
- I assume you did it on the smoker (or maybe oven??)
- Smoking wood?
- What temps did you run at?
- About how long did it take to get it to 145?
We love lamb and I want to make sure I don't screw this up.
Last edited by gmotoman; 05-03-2013, 01:19 PM.
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Looks wonderful!Becky
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