It’s Easter so I am cooking 2 Legs of Lamb
I actually got these before Christmas while they were on offer at the supermarket and although I had wanted to do these earlier in the year, the opportunity didn’t come up really.
having defrosted them, I dried them off after taking them out the packet and using a knife made slits to place garlic.
I used nearly and entire bulb of garlic and the gloves where big so they were going in deep.
Once the garlic was in, I rubbed them with Butcher BBQ Garlic Butter Grilling oil, just to add more garlic flavour.
Next I rubbed them with Angus & Oink Altons BBQ World Proper Mint Rub. I knew the moment I bought this rub it would be going on lamb, it tastes like minted lamb, honestly it’s an amazing rub and it did not disappoint.
I got the smoker up to 400f and the 2 legs of lamb went in, each in a foil tray to keep the juices, while Mrs. SParky made Yorkshire puddings, duck fat roast potatoes and other things for a gorgeous roast dinner.
The lamb looked and smelled amazing as they came off the smoker. I wrapped them in foil and put in a cool box for around 40mins to rest and I took the juices inside to help make the gravy – oh my it was good gravy.
Carving the legs, they were incredibly juicy, nice and pink in the middle and a great crust on the outside (see video at bottom of post).
And it made a great roast dinner the day after too, there was that much left over.
AND the day after that! We minced the last of the leftovers with a meat grinder and made a lasagne with it. The meat melted in your mouth and you could still taste all the garlic and rub flavours.
I realised how much I do actually like lamb when it’s cooked well.
I want to do this again soon.
Next week – it’s wing time again!
