Passover 2024


 
Brett-EDH said:
I'm sure you'll crush it.

For your notes, I used fresh mint, not dried, and added more fresh garlic, rosemary and pomegranate molasses. I tend to like flavorful food thus the extra seasoning. When the LoL is de-netted and splayed, I made additional slashes inside the meat to create more surface area for the wet rub.

And I tied the leg back up using butcher twine so the LoL was even in shape.

I cooked till the center was 140F. I might go lower next to to 135F and then tent and rest the lamb. I think this will make for more juicy slices when carving up the lamb.

Looking forward to seeing your results. We finished the brisket today with the last few slices going to a friend who wanted to try some of my 'q.
Click to expand...

Got it on the marinade early this morning. Already wishing I'd started it last night. The smell is intoxicating. Results will be posted later.
 
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