For New Year's I decided to make a smoked leg of lamb and a smoked rack of lamb, both came out fantastic. I trimmed off the membranes and silver skin from the leg and then marinated it over night.
Then I pulled it out and let it rest
I stuffed some fresh rosemary inside the bone cavity and also sprinkled some sea salt, pepper and garlic herb rub over the outside and tied it with butcher's twine.
I reduced the marinade and used it to baste over the leg a few times during the smoke, I used the extra rosemary as a brush as I have done in the past.
This thing was gorgeous, almost done!
Here's the leg all finished
And sliced, sorry the lighting is terrible
For the rack of lamb I did a very simple dry rub on it and let it sit over night.
And here it is, cooked perfectly!
For a side, I decided to smoke some brussel sprouts. They are something that I've never made from scratch before, but my God were they good. I used some garlic bacon that I get from my butcher, and used the bacon grease to coat them as well as some chopped onion and garlic. And some cracked sea salt and black pepper
And here they are after an hour and a half of smoke, they were super tender and delicious!
I also got to try out some of the Christmas presents that the gf got me this year, her gifts were mainly a smoker theme and she had gone through my Amazon wishlist and pulled a few things out that I had on the list as well.
