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In Reply to: Smoked Lamb Roast -- Help posted by Boaters BBQ on April 18, 2011 at 10:12:05:
Make a paste: Fresh rosemary, garlic, good olive oil, kosher salt and pepper; and rub all over. It should be highly seasoned. Also, cut slits with a knife and insert slivers of garlic all over the roast.
Start out at a very high temperature (400°) for 20 minutes, lower to 275° and give it 20-30 minutes per pound.. Cook fat side up in an offset. It's done when it hits 133° internal. Remove from the pit, and it's important to let it rest for at least 15 minutes before slicing into it.
Can I bring a side dish?
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