Easter Dry Brined Bone in Leg of Lamb on the Kettle

[Mark_E]

...with fresh rosemary, thyme, garlic, olive oil wet rub, slow cooked to 135 F, then seared, then rested, then sliced with board sauce. Tender as tenderloin. Served with asparagus and homegrown fingerling potato.

 

[Timothy F. Lewis]

Niiiiice!

 

[Bob Bailey]

...with fresh rosemary, thyme, garlic, olive oil wet rub, slow cooked to 135 F, then seared, then rested, then sliced with board sauce. Tender as tenderloin. Served with asparagus and homegrown fingerling potato.

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Looks great!

 

[Kevin L (NKY)]

The juice flowing out of that leg during the cut says it all. excellent cook.