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Lightly Smoked Boneless Leg of Lamb with Dolly Rub/Paste - for Easter

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    Lightly Smoked Boneless Leg of Lamb with Dolly Rub/Paste - for Easter

    I trimmed off most/all of the fat cap, salted and rubbed with Dolly Paste last night and left it in a ziploc in the fridge over night.

    Here's what it looked like before salting and rubbing:
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    Here's what it looked like after a night in the fridge slathered in Dolly Paste with the mav pobe in and ready to go on the smoker:
    Click image for larger version

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    I am cooking at 225ºF-235ºF going for in IT of 150ºF. Using a small amount of whiskey barrel oak (Jack Daniels) chips for smoke flavor. I am also cooking with a drip pan on a lower rack. I am hoping to have something to make a brown gravy with.

    DEW

    #2
    Wow. Sure beats my 2 boneless pre-cooked hams. Course, anything not pre-cooked under stinkin' 170 internal is only good for me in this house.

    Comment


      #3
      Looks good.

      Comment


        #4
        Came out great. Will post pics a bit later.

        Comment


          #5
          Here are the pics:

          Just off the smoker
          Click image for larger version

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          Slices
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          Close-up of one slice
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          The full plate: Lamb, Garlic Rosemary Mashed Potatoes, Broccoli sauteed with garlic and lemon juice
          Click image for larger version

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          My gf was able to eat some of everything. Her mother joined us for dinner. We washed it down with a 2004 Muir-Hanna Napa Pinot Noir.

          The gravy was pretty good. Not too smokey. I used drip pan juices (I didn't get any fond). I put a couple of small squares of glace de viande from my fridge in it which makes it rich and darkens the color. I used a little bit of red wine to cut a little bitterness from the smoke.

          DEW

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