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  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Leg of lamb w/mustard

    My mustard coated Leg of Lamb

    For about a half of a cup of marinade (maybe "wet rub" would be a better term) :

    2 TBS herbs de Provence (“Herbs de Provence” = Rosemary,
    Thyme, Marjoram, Oregano, Basil and Savory)
    – proportions not given on package
    1 TBS ground yellow mustard seed
    4 TBS liquid cream
    1 large (or 2 small) crushed Garlic cloves
    Salt & pepper to taste

    Mix the ingredients together and refrigerate for a couple hours (I did 7) to let the flavors develop. If the marinade seems too dry, add more liquid cream.

    Peal and cut 4 or 5 cloves of garlic in thick slices (˝ centimeter – a little less than a quarter of an inch). Make holes in the leg with a sharp knife and insert the garlic slices in the holes. The quantity of garlic to put in there will depend on the size of the leg and your love of garlic. I used 4.

    Cover the leg with the "wet rub", wrap it in plastic and into the refrigerator for the night. Mine was in there for 18 hours.

    Mine weighted 2.295 Kg (a little over 5 pounds) and I smoked it for 4 hours 10 minutes with Cherry.
    Minimum temp : 212°F, Maxi : 316°F, Ave : 276°F.

    Enough talk, some photos :
    The wet rub :


    The leg :


    Rubbed and wrapped :


    In the SFB :


    Done (I will post the bacon wrapped onions in another post). The potatoes took a little longer than was recommended here, but it was maybe because I put them on the upper grill.


    A couple of slices with onion and taters :
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Sounds delicious Cal!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    Sure does look delicious from here .
    Good job .

    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  4. #4
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Excellent.
    Jim

  5. #5
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    the 3rd pic kinda looks like an eyeball blood spot and the mouth with little ears.
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  6. #6
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Quote Originally Posted by Primo View Post
    the 3rd pic kinda looks like an eyeball blood spot and the mouth with little ears.
    You are right, it looks like a pig's head !
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  7. #7
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Great leg o lamb Cal. You always manage to make me hungry no matter what time of day it is.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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