- Official Post
Last night dinner was a simple lamb roast with potatoes.
The lamb was marinated in using SmokinJs Oakridge competition beef and pork rub (and extra salt), then placed in a tray with mint, rosemary, onion, carrot and red wine. The potatoes were roasted with salt pepper, rosemary, ancho chilli and duck fat. The lot was cooked in the GMG pellet BBQ:
The finishing touch with the lamb was to add the juice of a squeezed lemon on top around 20 minutes before taking it off the heat. Here is the finished article, excuse the bad quality of the pic:
On the plate, the lamb was very juicy and I was very happy to get a few "Woah Dad! That's the yummiest lamb ever" comments: