Bought a 3.7 lb. boneless roast in cryo-vac last week and cooked it yesterday. I removed the included net bag and re-tied it. Dry brined it for 22 hours uncovered in the fridge. Applied Dolly's Lamb Rub and let it sit in the fridge for a couple hours while I got the Weber/SnS unit online and stabilized at 225*. No wood smoke used.
After 22 hours of dry brine...
2 hours after rub application...
Pulled at 131*, no sear...
I was intending to sear, but there was a good crust at 115* at 1.5 hours, so I just let it cook up to temperature and carved. I fire roasted, on the SnS, some red bell pepper sections and zucchini halves plus roasted some fingerling potatoes in the oven. I prepared a board sauce with EVOO, fresh rosemary, thyme, garlic, red jalapeno, black pepper. Oh yeah, there was wine involved.
Summary:
1. I'm really getting confident in my ability to drive the Weber and SnS at target temps.
2. The board sauce really didn't too much for us. Will skip this step next time.
3. This is a really good recipe for an easy to carve roast.
4. We prefer to cook boneless leg of lamb like a steak, after marinade that contains ginger and garlic. We like the crust developed by direct cooking. I'll post my (stolen!) marinade recipe here if anyone wants it.
Cheers!
After 22 hours of dry brine...
2 hours after rub application...
Pulled at 131*, no sear...
I was intending to sear, but there was a good crust at 115* at 1.5 hours, so I just let it cook up to temperature and carved. I fire roasted, on the SnS, some red bell pepper sections and zucchini halves plus roasted some fingerling potatoes in the oven. I prepared a board sauce with EVOO, fresh rosemary, thyme, garlic, red jalapeno, black pepper. Oh yeah, there was wine involved.
Summary:
1. I'm really getting confident in my ability to drive the Weber and SnS at target temps.
2. The board sauce really didn't too much for us. Will skip this step next time.
3. This is a really good recipe for an easy to carve roast.
4. We prefer to cook boneless leg of lamb like a steak, after marinade that contains ginger and garlic. We like the crust developed by direct cooking. I'll post my (stolen!) marinade recipe here if anyone wants it.
Cheers!
Comment