We put a 36-hour dry brine on this frenched leg of lamb from Superior Farms. We used our Bada Bing Dry Brine, available through Spiceology. Then we did a reverse sear on our Big Green Egg XL. We smoked it at 250º until it hit an internal temp of 120º then we removed it from the grill and let it rest while we got the temp up to 500º. We then roasted it until it 130º and developed a beautiful sear. We topped it with our own sharp homemade shallot mustard sauce with white wine, vinegar, and lemon.
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We put a 36-hour dry brine on this frenched leg of lamb from Superio…
74.4K viewsFeb 5, 2021
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