All right, Mediterranean dinner tonight. We’ve got a half of a boneless leg of lamb here. You can see right here we’ve got garlic, lemon zest, the rosemary, the thyme, and the oregano. And we’re going to combine it all together. A little bit of salt cuz that’ll help break down the garlic. And we’re just going to chop, chop, chop. You could just do this, but I’m going to vacuum seal it cuz it really, you know, penetrates the meat a little bit better. And then just let it sit for a couple hours before we head out to the grill. Got a little sauce action going on here for the lambs. We’ve got some cilantro. We’ve got a jalapeno pepper. It’s not that spicy. I tried it. A little bit more hal or serrano pepper. Garlic, parsley. Going to throw in some good lemon juice. And blend it up. It’s good. Spicy, herbyish. All right, we’re flipping here. So, I took it off and it’s reading 135 in certain spots. Other spots it’s way less, but that’s okay. But that’s what happens when you have kind of an uneven piece like this.
Dining and Cooking