JeffroTull
New member
Put together a Greek style ground lamb fatty this weekend. Turned out pretty good.
-3 lbs ground lamb
Seasoned with lemon juice, dried mint, ground cloves, minced garlic, dried oregano, coarse ground black pepper, dill, seasoned salt, paprika, chili powder, and some leftover muffuletta. Pretty much eyeballed the seasonings.
Rolled out the seasoned lamb and covered it with feta, fresh baby spinach leaves and sun-dried tomatoes.
Rolled it up pinwheel-style.
Applied requisite bacon weave.
Smoked at 225 with pecan chips for about 4hrs, internal temp of 165.
Pics below.
-3 lbs ground lamb
Seasoned with lemon juice, dried mint, ground cloves, minced garlic, dried oregano, coarse ground black pepper, dill, seasoned salt, paprika, chili powder, and some leftover muffuletta. Pretty much eyeballed the seasonings.
Rolled out the seasoned lamb and covered it with feta, fresh baby spinach leaves and sun-dried tomatoes.
Rolled it up pinwheel-style.
Applied requisite bacon weave.
Smoked at 225 with pecan chips for about 4hrs, internal temp of 165.
Pics below.
