5.23 lb Boneless Lamb Leg.
Recipe:
Remove the netting.
Brush with extra virgin olive oil.
Rub seasonings all over.
Form back into a roast shape.
Tie up with butcher's twine to hold form.
Wrap with plastic wrap and put in fridge for 3 to 4 hours.
Take roast out of fridge and let it come to room temp before putting on Rec Tec.
Bring Rec Tec up to 275.
Put roast on at 275 and cook for 2.5 to 3 hours basting every hour until internal temp is 140 to 145.
Mine went the full 3 hours.
I took mine off, wrapped, and let rest for approx 30 minutes.
Dry Rub
2 Tablespoons Fresh Rosemary (chopped fine)
1 Tablespoon Fresh Thyme (chopped fine)
5-6 Cloves Fresh Garlic (minced)
2 Tablespoons Course Kosher Salt
1 Tablespoon Course Ground Black Pepper
Baste
1 cup Red Wine Vinegar
½ cup Vegetable Oil
1 tsp Kosher Salt
½ tsp Course Ground Black Pepper
½ tsp Chopped Rosemary
½ tsp Chopped Thyme
2 cloves of minced Garlic
Recipe:
Remove the netting.
Brush with extra virgin olive oil.
Rub seasonings all over.
Form back into a roast shape.
Tie up with butcher's twine to hold form.
Wrap with plastic wrap and put in fridge for 3 to 4 hours.
Take roast out of fridge and let it come to room temp before putting on Rec Tec.
Bring Rec Tec up to 275.
Put roast on at 275 and cook for 2.5 to 3 hours basting every hour until internal temp is 140 to 145.
Mine went the full 3 hours.
I took mine off, wrapped, and let rest for approx 30 minutes.
Dry Rub
2 Tablespoons Fresh Rosemary (chopped fine)
1 Tablespoon Fresh Thyme (chopped fine)
5-6 Cloves Fresh Garlic (minced)
2 Tablespoons Course Kosher Salt
1 Tablespoon Course Ground Black Pepper
Baste
1 cup Red Wine Vinegar
½ cup Vegetable Oil
1 tsp Kosher Salt
½ tsp Course Ground Black Pepper
½ tsp Chopped Rosemary
½ tsp Chopped Thyme
2 cloves of minced Garlic
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