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We have a wonderful Easter visit planned from Ken’s best bud Tony, the sailor man. As a thank you for the hospitality gift he gave us was another leg of lamb. He knows us so well! It was the perfect size to wrap in a bacon weave. But then, what isn’t? Patti gave it the perfect seasoning using “Swimmin’ in Smoke” rub “Booty Shake”, so flavorful with no gluten or MSG and just the right notes of garlic and black pepper. We sprinkled it all over the lamb and then on the bacon. Off The Hook!!!
For directions for your oven check out www.datenightdoins.com
Ingredientes
- 1 3lb. semi-boneless leg of lamb
- 2 Tablespoons “Swimmin’ in Smoke” Booty Call Seasoning Rub
- 1lb. Apple wood smoked bacon slices
- 10 peeled fresh garlic cloves
Direcciones
- Make 10 small slits in your lamb and insert garlic cloves. Sprinkle all over with rub. Make bacon weave and wrap around lamb. Sprinkle bacon wrapped lamb with rub. Now, into the smoke for 30 minutes before you turn the heat up to 350 degrees (177c).
- To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
- Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
- I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is an awesome smoker so use it for all the wood smoke flavor it will add to your food.
- So after the grill comes up to temp and burns clean turn it back down to 225 degrees (107c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 225 degrees (107c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
- After 30 minutes, turn the (Temperature Control) up to 350 degrees (177c). When the meat reaches an internal temp around 125 degrees (53c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4g | |
| Recipe makes 6 servings | |
| Calories 6 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 17mg | 0% |
| Total Carbs 1.44g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.28g | 0% |
