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

[Dewesq55]

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:


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:



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

[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.

[Jon Solberg]

Looks good.

[Dewesq55]

Came out great. Will post pics a bit later.

[Dewesq55]

Here are the pics:

Just off the smoker


Slices


Close-up of one slice


The full plate: Lamb, Garlic Rosemary Mashed Potatoes, Broccoli sauteed with garlic and lemon juice


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