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Great responses! Thanks!
Looks like my next purchase will be a Green Mountain pellet smoker/grill. The phone app sounds great.
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I have a boneless leg of lamb marinating right now for dinner tonight. Sounds like this is exactly where it should be roasted, rather than in my oven.
SIDEBAR: I found pomegranate molasses at Vine Ripe to try this:
1 leg of lamb (without the shank), boned, and butterflied
For the wet rub:
1/4 cup pomegranate molasses
4 cloves coarsely minced garlic
1 tbsp fresh chopped rosemary
1 tsp Aleppo pepper, or other red pepper flakes to taste
2 tsp freshly cracked black pepper
1 tbsp kosher salt
1 tsp cumin
1 tsp mint
1 tsp fresh English thyme
Marinate lamb overnight, and roast at 350F. for about 1 3/4 hours, or until the internal temperature of 135-140F. is reached, for medium-rare to medium.
* I will try 125 internal temp for rare rare to medium-rare, followed by a rest period under foil for moisture and succulence.
Caramelized carrots on the side. Albie's Steakhouse in Mission Valley used to have GREAT sweet, soft carrots. Too bad they lost their lease and had to finally close down. I'm trying to recreate those carrots tonight.
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Another ho-hum day in Paradise
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