Not a ribeye roast.....

Clay Q

but a good roast nonetheless.
Marinated American cut leg o lamb.







'Twas good for Christmas.
Cheers everybody.

Hoss

NICE!

Smokin' not stirred

Hey Clay, what did you use for a marinade?

Gator Bait

 
That looks like perfection. I love lamb, it's a great break from the usual. I just had some little lamb loin chops that were as good as beef tenderloin. Tender, juicy, mouth watering perfection. Your roast looks just as good. Very nice.

Gator

 

AZRP

Very nice Clay! -RP

reelgem

Clay, nice job on the lamb!!

JLOCKHART29

I will take lamb over beef any day. Looks great! What did you have with it?

Firetruck

Looks great Clay. I have never liked lamb but in Atlanta I got to try some at the meet and greet as well as the after party and was very impressed. Can't wait to try some myself.

BobS

I live prime rib, but given a choice, I'd go for that lamb all the time! Nice, nice, nice!

2Fategghead

Good Job Clay! That looks tasty. :P I haven't had breakfast yet and my mouth us watering! Tim

Clay Q

Truly a memorable and meaningful Christmas dinner.
I must say that I was anticipating succulent lamb (when cooked right is exquisite) that made this cook a lot of fun. I love a challenge. Well with all the ribeye roasts goin on; Dr.BBQ's video-(check it out), the talk, the photo's I'm compelled to do somethin different, that's just me. And DianaQ, being of Greek extraction, had a powerful hunger for juicy lamb.
So I picked up a fresh 7.5# Strauss Lamb, semi boneless, American cut(sirlion end and bottom shank removed) for $4.99 lb. on sale.

The marinade;
1 cup merlot wine
1/4 cup lemon juice
1/4 cup olive oil
2 teaspoons salt
1 teaspoon each of dried thyme, rosemary and oregano
1/2 teaspoon each of powdered onion, garlic and cumin
Mix well, place leg into a 2 gallon ziplock and add marinade. Refrigerate 4 hours turning once after 2 hours.

The ceramic smoker; Indirect, a few chips of your favorite smokin wood, I used apple, drip pan, dome at 350° well heated- fire established for at least 45 min.

Place roast on grid. Pour marinade over roast. Drip pan will collect overflow. Roast until 135 internal for medium-rare, 140 internal for medium, 145 for medium well. Rest for 20 min. then slice into servings like you would a turkey breast.

Essentially I followed Dr. BBQ's how-to video on setup and roasting temp for a ribeye roast with my leg-o-lamb.
Enjoy!

Ross in Ventura

Very nice Clay, thanks for the recipe

Ross

eenie meenie

Clay, the lamb with the Greek marinade looks delicious, One of my favorite things. I much prefer American lamb to New Zealand or Australian.