Took a lamb leg for a spin...

[Marty Owens]

Boneless leg of lamb seasoned with Tatonka Dust on the rotisserie getting some cherry smoke and cooking indirect courtesy of the Vortex to a internal meat temp of 140º and then pulled for a rest.


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Removed the rotisserie from the grill, flipped the Vortex for more indirect cooking, added a grate to put on a French loaf my wife doctored up with a olive cheese bread recipe and a bag of frozen veggies, a green bean/carrot blend flavored up with some butter, bacon pieces and Tatonka Dust in the cast iron pans.


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Plated and ated... this was an excellent meal!



Thanks for looking!

 

[Cliff Bartlett]

Great looking lamb Marty. Sides look terrific also.

 

[Clint]

I missed my RSVP

 

[JeffG]

Nice use of the Vortex, Lamb, French loaf your wife doctored up and veggies = a perfect tasty meal.

 

[ChuckO]

Excellent cook Marty

 

[Rich Dahl]

Looks like you nailed it Marty, very nice.

 

[Craig Alumbaugh]

Everything looks delicious Marty

 

[Brian Dahl]

We have a lamb leg in the freezer that Cindy keeps reminding me about...
Yours turned out nice, Marty.

 

[russ olin]

Have only had lamb a few times but am sure that yours tasted much better. Great looking sides too.