Pheew it’s been a long time since I’ve had time to write in this blog. Not that there hasn’t been made BBQ - there sure has - but there just hasn’t been time to blog about it.

A little while ago I decided to make Leg of Lamb. It was marinated for 36 hours in soy-sauce, balsamic vinegar, salt, pepper, rosemary and garlic.

My “Weber Smokey Mountain Cooker”-smoker (WSM) was prepared using the minion method. I used some apple-wood for the smoke. The leg of lamb was in the smoker for 5 hours @  110 - 120 deg. C. By then it reached a core temerature of 70 deg. C. and was removed from the smoker. I did let it rest for about half an hour before cutting it.

Leg of lamb after 5 hours in the smoker - ready to be cut

The meat was incredibly tender and juicy. To say that it “melted on the tongue” was in this case not exadurating. Not at all….

Extremely tender and juicy meat

On the side we had potatoes with a nice sauce (gravy) made from juices collected during the cooking, red wine and a little cream. I also made a salat of watermelon, red onion and feta. With a little oregano and olive oil that I brought home from Napa Valley

Dinner is served!

The WSM does an incredible job. It is really easy is to control the temperature, and using the Minion method I have kept it going for up to 24 hours without adding briquettes.

Bon appetite!