Well, pit masters, every now and then I come with a good idea, flavorwise. Here's definitely a winner. I accidentally bought a lamb roast the other day, deboned/boneless. As usual there's a bit of trimming to be done, but mostly silvery membranes on the outside.
I cut it open (between the muscles' natural seams), so I can roll it out like a carpet. I decided to stuff it with plenty of fresh dill. But not only that, I wanted to get a lot of garlic in there. But instead of just brushing it on, I dunked three cloves of garlic into 1/2 cup of oil. This way I get the superpower garlic mojo flavor right in there.
While the garlic is working its magic in the oil, lay out a good layer of dill on the roast. Roll it up tightly, and truss it. Now start injecting as much garlic oil as you can. We want flavor!
Finally I sprinkle a good layer of lemon pepper all over the roast.
Now fire up your favorite smoker (I used the Weber kettle with the SnS). Have it running at 225-250° F. I added 2-3 chunks of cherry wood for smoke flavor.
Now begins the easy part: pop open a cold one, and just enjoy the show! It takes roughly 2.5 hours for this one to get up to 60° C / 140° F. Once done I brought it in and let it rest on the kitchen counter for 20 minutes.
Now slice it and enjoy a taste of heaven! The fun thing is that this is a great flavor combo, where you def. can taste both the dill and garlic, but at the same time it is slightly different from what most people expect.
This is gonna be a regular around here. Posting a YouTube video tomorrow.
What do y'all think? Is the dill/garlic combo gonna fly, will it please your taste buds?
Here's the roast, laid out and prepped with dill
Here's the roast, rolled up and trussed
And here's the final result. Just started carving. Mmm good!!
I cut it open (between the muscles' natural seams), so I can roll it out like a carpet. I decided to stuff it with plenty of fresh dill. But not only that, I wanted to get a lot of garlic in there. But instead of just brushing it on, I dunked three cloves of garlic into 1/2 cup of oil. This way I get the superpower garlic mojo flavor right in there.
While the garlic is working its magic in the oil, lay out a good layer of dill on the roast. Roll it up tightly, and truss it. Now start injecting as much garlic oil as you can. We want flavor!
Finally I sprinkle a good layer of lemon pepper all over the roast.
Now fire up your favorite smoker (I used the Weber kettle with the SnS). Have it running at 225-250° F. I added 2-3 chunks of cherry wood for smoke flavor.
Now begins the easy part: pop open a cold one, and just enjoy the show! It takes roughly 2.5 hours for this one to get up to 60° C / 140° F. Once done I brought it in and let it rest on the kitchen counter for 20 minutes.
Now slice it and enjoy a taste of heaven! The fun thing is that this is a great flavor combo, where you def. can taste both the dill and garlic, but at the same time it is slightly different from what most people expect.
This is gonna be a regular around here. Posting a YouTube video tomorrow.
What do y'all think? Is the dill/garlic combo gonna fly, will it please your taste buds?
Here's the roast, laid out and prepped with dill
Here's the roast, rolled up and trussed
And here's the final result. Just started carving. Mmm good!!
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