Well, Dave L. was looking for a rub for a leg of lamb last week and that made me realize how long it's been since I did one! Using a modified version of a wet rub I had come across I ventured forth. Link to recipe
Zesting the oranges for the wet rub.
Applying the rub.
After 24 hours, ready to go.
Wicked Good Lump & some grape vine wood.
About an hour in...
I placed the potatoes underneath to begin roasting.
Forgot all about the bones! They stayed on after the roast was pulled along with the potatoes that I "should" have started right when the roast went on!
Rested
A few slices
Plated with the lemon roasted potato and a ginger yogurt fennel salad
Overall the flavor of the lamb was very good. Wish that I had been able to do a reverse sear but when I checked it the middle was up to almost 125 and the ends were close to 135. With the carry over, didn't want to take a chance. I think I might up the fennel a bit next time. There was just a touch of the orange that came through.
Zesting the oranges for the wet rub.
Applying the rub.
After 24 hours, ready to go.
Wicked Good Lump & some grape vine wood.
About an hour in...
I placed the potatoes underneath to begin roasting.
Forgot all about the bones! They stayed on after the roast was pulled along with the potatoes that I "should" have started right when the roast went on!
Rested
A few slices
Plated with the lemon roasted potato and a ginger yogurt fennel salad
Overall the flavor of the lamb was very good. Wish that I had been able to do a reverse sear but when I checked it the middle was up to almost 125 and the ends were close to 135. With the carry over, didn't want to take a chance. I think I might up the fennel a bit next time. There was just a touch of the orange that came through.
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