Smoked in the offset using oak. Dijon mustard binder and seasoned with salt, pepper, garlic, chopped Rosemary and mint. Kept the pit between 250 and 275, took a little over an hour to get to 130 degrees. Rested, then seared over flame. Served with a mint chimichurri.
by gabev44
4 Comments
Awesome work!! Looks perfect
Epic recipe, will steal. Mint is a classic with lamb.
Absolutely perfect 👌 great cook.
That is beautiful! Thanks for sharing the prep/cook. Will try it