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In Reply to: Anyone have any good Lamb recipes for Easter? posted by DaveS on April 06, 2012 at 07:55:44:
I do a whole leg every year for our church group.
I do a slurry that I coat generously with. as follows..
1-cup good ext-v olive oil
1/2 cup lemon juice
4- Tbs cavenders
1- Tbs lemon pepper
2- Tbs leaf oregano
1- Tbs mint
1- Tbs kosher salt
Coat the slurry completely and all over entire leg, wrap in small kitchen garbage bag and fridge over night.
Take the leg out of the fridge 2 hours prior to cooking and let sit still wrapped, this is very important!
Pre-Heat smoker or oven to 320 deg. cook for 4 hours or until temp reaches 160 deg.
I cook on a FEC 100 and use the 3rd rack down from the top with a full foil pan under to catch the drippings.
At 4 hours or when to temp,remove from cooker, wrap in foil tightly and place in cooler wrapped in a bath towel for 2 hours,this is the most important step! this also gives you time to consume some very nice red wines. you dont need to tell everyone that the lamb is sitting in a cooler for 2 hours, they wont understand that the temp actually goes up. and is perfectly safe. I use BBQ Delight pecan pellets. Enjoy! Happy Easter!
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