Combined some fresh rosemary from the herb garden along with fresh cut mint, garlic, a preserved lemon, salt and pepper. Combined with olive oil in the food processor until a paste was made. Coated the lamp on both sides and in the fridge overnight. Before cooking put another preserved lemon on the inside, rolled and tied.
On the keg at 375* indirect for a couple of hours.
When the IT reached 140* wrapped it up in the drip pan for a rest, removed the diffuser from the keg and opened the vents to do a reverse sear.
Kiss the flames
Up & Out
served with smashed 'taters, stuffing and spicy roasted brussells
Of course, this called for a special dessert
Wasn't sure about the preserved lemons with the lamb, turned out to be a great flavor combination. They stayed in the background, all the herbs made a great flavor. If you know anyone that thinks they don't like lamb because it is 'gamey', gotta try this.
