Started with a 9# boneless leg of American lamb. Rubbed it down with Big Poppa Smokers Desert Gold, herbs de provence, black pepper, and kosher salt. Vacuum bagged it up with a little EVOO, copious amounts of minced garlic and shallots. 18 hours in the hot tub at 131F. Outta the bag and patted dry, then a quick spin on the kettle rotisserie over a ripping hot pile of lump, apple, and pecan to crust up the exterior.

Made a nice au jus from the strained bag liquids and some veggie stock. Served with wild rice, asparagus w/ red onions sautéed off in some homemade butter, and glazed baby carrots.

Everything was outstanding, but next time I'll take the netting off the leg, unroll it, get the rub, seasonings, herbs, and garlic inside as well, before trussing it back up. That would definitely take the leg to the next level. I was just too tired to do it the other night.

Sorry for no plated pics, but you didn't come to see the vegetables, didjya?!? Happy Resurrection Day y'all!

-Chris & family

OMG that looks fantastic and bets are it tastes even better! Well done!

Damn, I'm coming over next year. What should I bring?

Mint jelly, I forgot mine. And beer. Good beer!

I do love a nice piece of lamb. Looks delicious.

I'm stuffed to the gills from all the food I ate today, and can't believe how hungry those pics made me.

Looks divine! No protection? Tsk, tsk...

Oh, there isn't anything like a good leg of lamb:

Thanks guys!

No protection needed. Nobody in their right mind comes anywhere near my place; too many small children!

quote:

Originally posted by Outnumbered:
Thanks guys!

No protection needed. Nobody in their right mind comes anywhere near my place; too many small children!

At least put a knife next to the goods, or a skewer! Meal protection is a SiGForum tradition. Don't break it

quote:

Originally posted by Outnumbered:
Mint jelly, I forgot mine. And beer. Good beer!

NOooooo - Mint Sauce only! It's vinegar based, we get ours from the "ethnic" section at publix. It's from the U.K.

That does look fantastic,I have only had a lamb chop one time on a Delta flight home from Frankfort Germany.
They mixed up the dinner I had ordered and I thought it was porkchop,It was good.

Why? Why did I open this thread?

Need. Lamb...

That looks and sounds great.

Do you know what kind of time conversion for a smaller cut?

Did you get this from a site that might have it?

I'd like to try it.