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

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  • Dewesq55
    Here are the pics:

    Just off the smoker
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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
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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.


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  • Dewesq55
    Came out great. Will post pics a bit later.

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  • Jon Solberg
    Looks good.

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  • Jerod Broussard
    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.

    Leave a comment:

  • 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:
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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.



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