Smoked Leg-O-Lamb marinated in kalamata olive tapenade!

[Humdinger4u]

This came out great but I give all the credit to "Snorkeling Girl" Clarissa, once I saw her lamb done two way I had to try the olive rout.


I smoked mine for 3hour with hickory low and slow and cherry in the amazing smoker tubes. Pulled the leg-O-lamb off the smoker once it reached the internal temp of 120 degrees. Then it was off to the grill for 3 minutes at 400 degrees for a good sear. let it rest for 15 minutes and bone appetite. I steamed some zucchini out of our garden and baked a nice sweet bake potato with some tzatziki sauces on the side.

Marinaded for 6 hours



On to the smoker



Revers sear on the gas grill



Cut



Tzatziki Sauce



Plating



Leftovers



The final temp was around 135 degrees and I think next time I'll go to 140-145 degrees. I cooked this for our anniversary dinner and we both really liked it. Thanks for posting it again "Snorkeling Girl" Clarissa, this was a great meal!!!!!!!!!!!!!!!


Michael

[Texas-Hunter]

Wow!!! Home Run!.. Now that has some great looking color and I bet it was damn good as well...

[barkonbutts]

that looks great! !

[Humdinger4u]

All in all it was a great dinner, thanks for all the kind comments.

Michael

[Richtee]

I missed this one... I LOVELOVELOVE tapinade... and yes... I'd like it a tad more done, but still.. beautiful meal!

[Humdinger4u]

Agree Rich I would like it to be a little more done too, but it was still good.

Michael

[Mark R]

Looks spot on perfect to me!

[gmotoman]

Looks fantastic to me. I love lamb.

[Humdinger4u]

Hey Rich is lamb the only meat that's good with the tapenade or are there others that taste so good with it too?

Michael

[Mark R]

Hey Rich is lamb the only meat that's good with the tapenade or are there others that taste so good with it too?

Michael

I bet it would be great with venison.

[Bassman]

Even though we don't care for lamb, that sure looks good. I may have to try it again one day and see if my tastes have changed.

[Richtee]

Hey Rich is lamb the only meat that's good with the tapenade or are there others that taste so good with it too?

Michael

I have used it on beef..especially in a rolled type "Spiedini".

http://www.google.com/search?q=rolle...w=1305&bih=815

[Humdinger4u]

I bet it would be great with venison.

Yeah I'll bet it would, might have to try it on an elk roast in the freezer.

Even though we don't care for lamb, that sure looks good. I may have to try it again one day and see if my tastes have changed.

You should try it again, this was my wife's top two favorite smokes that I've done. She likes my meatloaf's too.

I have used it on beef..especially in a rolled type "Spiedini".

http://www.google.com/search?q=rolle...w=1305&bih=815

Thanks Rich, I'm going to have to experiment a little and see what we like.

[bwerth42]

That lamb sure looks good. The question I have is why use the frog mat under the lamb on the grill. I've seen that several times and am just wondering what the benefit is. Thanks!

[Humdinger4u]

I did it so it didn't stick to the grill and it makes it easier to move. I probably didn't need them though.