Four and three-quarter pounds of New Zealand boneless leg of lamb in the freezer and three guest. I figured after trimming ALL the fat and silver skin there would be four and half pounds left. The following is the coating used for a marinade:
1 whole regular size garlic bulb roasted for 45 minutes at 350 degrees in the oven.
2 tablespoons of chopped fresh rosemary.
Two chopped shallots.
20 drops of Tabasco sauce.
½ cup olive oil.
2 teaspoons cracked pepper.
1 teaspoon kosher salt.
1 tablespoon Cookshack Rib Rub.
4 strips thick bacon.
Four hours in the refrigerator in a ziplock bag. After removing from the marinade (most of it stuck to the lamb) it was wrapped with the bacon and tied with string. The bacon was used to replace some of the missing fat. The AmeriQue was set at 250 degrees and the probe installed in the middle of the lamb at a good angle so most of the probe was inserted. The thermometer probe was set to 140 degrees for a finish temperature. We used 3.5 oz of hickory in the new firebox.
Four hours later the Amerique went into the standby mode and because the lamb was ready before dinner it was placed in foil, towels and a plastic cooler. The smell was so wonderful it was all I could do to control myself. I meant to take pictures with the new digital camera, but when the company arrived and it was time to have some red wine and slice the lamb I got carried away. I would say over a half pound of the lamb went for taste test, but we had a good time with just the wine and lamb pieces and bacon.
Now, what is all this about. It's about having friends to eat the best lamb they ever had and each wanting to know more about how it was cooked. All three of our visiting friends said they had never experienced such wonderful lamb.
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