Easter Lamb Robert

Lamb Robert for our Easter Dinner!

We actually fired up the smoker for a couple other things too, a chicken and a Boston Butt. But the star of today was the leg of lamb.

In a blender/food processor put about a cup of olive oil, add a fair amount of oregano, Italian seasoning and dried basil. Also about 8 cloves of garlic and a couple tablespoons of black peppercorns and a smidge of kosher salt. Blend this well, and put the leg of lamb into a ziplock bag with this mixture and let it spend the morning together.

The chicken got my usual rub, and the pork got my usual rub with a bit of cumin.

At noon, the 4 lb off rubbed Boston butt went into the smoker, with apple wood chips.

At 1 pm, the chicken went into the smoker.

At 2 pm, the marinaded leg of lamb went in.

Temps were kept around 300°, sometimes hotter, sometimes less. Dry apple wood was added to keep up the heat as needed.

The Boston butt was pulled at 4 pm, wrapped with foil and put into a 350° oven till it hit 200°.

The chicken was pulled at 5 pm. It was perfect! It was wrapped and put into the fridge.

Also at 5 pm the lamb went into the oven with the potatoes and carrots, which were coated with the same juice, but with parsley and basil added, as well as lemon juice.

This all baked for an hour or so. The lamb was pulled and rested for 20 minutes while the veggies finished.

The lamb was sliced and served with the veggies. The result was a perfect Lamb Robert. We sliced in a little of the pork at the end as ‘desert.’ SOOO good!